When you have a luscious chia pudding recipe like this one, it’s easy to understand why mango is one of the world’s most popular fruits. Use super soft mangos, as the riper the fruit, the better the pudding.
Makes 2 cups / 2 servings
2 large very ripe, soft mangoes
½ cup canned light coconut milk
1 tablespoon agave nectar
3 tablespoons chia seeds
Unsweetened coconut flakes or shreds, for serving (optional)
First, cut the fruit from the pit: Stand a mango on a cutting board, stem facing up. Holding the top of the mango with a steady hand, slice the two plump mango “cheeks” from the large inner pit on both sides.
On each of the cheeks, lightly score the fruit flesh in a ½-inch wide crisscross pattern, taking care not to cut through the skin. Press the skin side inwards to invert and “pop” the mango chunks, and scoop them into a blender pitcher along with any fruit juices. Make a slice in the skin of the remaining piece of fruit that is still attached to the pit, and peel away the skin. If the mango is hard, slice away as much fruit from the pit as possible; if the mango is very soft and juicy, simply “milk” the pit over the blender pitcher by squeezing and pressing the flesh to get the juice out. Repeat with the remaining mango.
Add the coconut milk, agave nectar, and 6 drops of liquid stevia to the pitcher. Blend until smooth. Add the chia seeds and turn the blender on low for just a second to incorporate the chia seeds into the mixture, but do not blend. Taste for sweetness and mix in additional stevia, if needed.
Pour the mixture into a bowl or sealable container and refrigerate for a minimum of 30 minutes to allow the chia seeds to swell and the pudding to thicken. To serve, divide the pudding into bowls and sprinkle with coconut.
Superfood Boost: Add 1/4 teaspoon of camu berry powder—that will more than double the vitamin C!