Kitchen notes · a little help before you start

Mango Chia Pudding

Name: Mango Chia Pudding
Total time: 250 min
Yield: 3
Ingredients: 4 tablespoon chia seeds (Source: 4 tablespoon chia seeds); 1 each mango (peeled and pureed (or ½ cup canned mango puree)) (Source: 1 mango (peeled and pureed (or ½ cup canned mango puree))); 1 cup reduced fat coconut milk (before opening shake the coconut milk jar vigorously so that the cream gets mixed in well) (Source: 1 cup reduced fat coconut milk (before opening shake the coconut milk jar vigorously so that the cream gets mixed in well)); 1 tablespoon maple syrup (Source: 1 tablespoon maple syrup); ½ teaspoon ground cardamom (Source: ½ teaspoon ground cardamom); ¼ teaspoon sea salt (Source: ¼ teaspoon sea salt); ½ cup mango diced (Source: ½ cup mango diced); 1 tablespoon dried unsweetened coconut flakes (Source: 1 tablespoon dried unsweetened coconut flakes); 1 tablespoon pistachios (chopped) (Source: 1 tablespoon pistachios (chopped))

Mango Chia Pudding is made with chia seeds, mango, and mango diced.

Prep: 10 min
Total: 250 min
Original yield: Serves 3
Ingredients: 9 listed

Make it part of your week

Estimating…

BreakfastBrunchAmericanDessertsPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Breakfast · Brunch · Desserts
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Get to know the ingredients

chia seeds

In the method: Add chia seeds to a mixing bowl mix.

mango (peeled and pureed or ½ cup canned mango puree)

In the method: Add mango pulp, coconut milk, maple syrup, ground cardamom, and sea salt.

reduced fat coconut milk (before opening shake the coconut milk jar vigorously so that the cream gets mixed in well)

In the method: Add mango pulp, coconut milk, maple syrup, ground cardamom, and sea salt.

The last little job

Finish as directed

Top with diced mango and garnish with coconut and pistachios.

A few questions you might have

What should I prepare first?

Start with this step: Add chia seeds to a mixing bowl mix.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

Top with diced mango and garnish with coconut and pistachios.

How do I plan the ingredient amounts?

This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Vigorously shake the coconut milk can so the separated cream gets mixed in well Substitute unsweetened coconut milk with almond milk or milk of your choice Ripe Kent, Haden, or Atulfo mangoes work best for this recipe

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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