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Mango chia pudding

Mango chia pudding in 2 bowls

Mango chia pudding

Name: Mango chia pudding
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2-3 large ripe mangoes (500g prepared weight), stoned, peeled and chopped; 80g chia seeds; 450ml soya milk; 2 tbsp Greek yogurt; 150g Greek yogurt; 1 large ripe mango stoned, peeled and chopped; 30g pistachios roughly chopped; 80g pomegranate seeds

Divya Sharma

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Serves 2

Easy

Prep: 10 mins

plus at least 4 hrs chilling

A star rating of 2.4 out of 5.6 ratingsRate

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Make Dr Divya’s prep-ahead healthy breakfast which combines juicy, ripe mangoes with creamy yogurt. The chia seeds are beneficial for bone health, while mangoes are rich in protective compounds with antioxidant properties. Make it in the evening ready for the next day

Egg-free

Gluten-free

Healthy

High-fibre

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the chia pudding

2-3 large ripe mangoes

(500g prepared weight), stoned, peeled and chopped
80g chia seeds
450ml soya milk
2 tbsp Greek yogurt

For the topping

150g Greek yogurt
1 large ripe mango

stoned, peeled and chopped
30g pistachios

roughly chopped
80g pomegranate seeds

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Nutrition: Per serving

kcal363
fat18g
saturates6g
carbs29g
sugars16g
fibre16g
protein13g
salt0.23g

Method

step 1

Mash the mangoes in a bowl using a fork or potato masher to create a fairly smooth paste.
step 2

Mix in the chia seeds, soya milk and yogurt. Cover and chill in the fridge for 10 mins, then give it a good stir. Cover again and return to the fridge for at least 4 hrs. Will keep chilled for up to two days.
step 3

To serve, spoon over the yogurt and top with the chopped mango, pistachios and pomegranate seeds.

Recipe tip

If you can’t get hold of fresh, ripe mangoes, use canned instead.

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A star rating of 2.4 out of 5.6 ratings

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