This dessert is so quick and easy to make… and delicious. I use jam to sweeten the pudding and give a nice flavour. With diced mango on top, and lime for a little twist.
I’m mad about chia seeds. Aren’t you? Or course for their incredible nutritional qualities (rich in calcium and antioxidant) but also because they are so convenient to use. Quick and super easy to prepare, and they give an incredible texture to desserts. I use here soy milk but you can replace by cow milk or any other vegetal milk. Each Sunday, I prepare both matcha and cocoa chia pudding for my lunches at work during the week.
Tasting the famous French brand Bonne Maman’s mango and apricot jam, I immediately thought that it would be a great solution to sweeten chia puddings while getting a nice fruit taste. Here’s where this recipe come from! With fresh mango and lime for a little twist. I hope you’ll like it.
Mango Chia Pudding
- 40 gr chia seeds
- 80 gr jam ideally apricot or mango jam, or Bonne Maman mango and apricot jam
- 250 ml soy milk
- 1 mango
- 1 lime
- Start by preparing the chia pudding. In a recipient with a lid, pour chia and jam. Combine. Add soy milk, cover and shake. Let it rest in the refrigerator for at least 2 to 3 hours. Note that the preparation seems quite liquid at first but after a few hours of rest in the refrigerator, chia seeds swell.
- Taste and adjust according to your taste by adding more jam if it's not sweet enough or soy milk if the consistency is too dense for you.
- Cut the mango into small cubes. Squeeze a little bit of lime and grate very fine lime zest (ideally with a microplane grater). Gently combine.
- Dress the chilled chia pudding into individual cups. Cover with mango. Sprinkle more lime zests on top.