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.