Mango chia pudding
A fiber-rich pudding with a burst of mango sweetness
- 30 minutes
- Serves 2
- 1.5 of 5 a day
- Kcal379
- Fat23g
- Salt0.16g
- Sugar20g


Recipe by: Gopi Chandratheva
| Registered nutritionist
Ingredients
- 2 tablespoons chia seeds
- 2 tablespoons ground almonds
- 2 tablespoons desiccated coconut
- 1 tablespoon flaxseed
- 2 tablespoons mixed seeds
- 2 tablespoons dates, chopped
- 200g frozen mango, chopped
- 1/4—1/2 cup almond milk
- 2 tablespoons low-fat Greek yoghurt
Method
- Let the frozen mango defrost well.
- In two separate glasses, add one tablespoon each of chia seeds, ground almonds, desiccated coconut and flaxseed. Mix thoroughly.
- Add enough almond milk to each glass to cover the chia seed. Mix and stir well to combine.
- Place into the fridge to set for 15 minutes, until mixture has set with a jelly-like consistency. If it is too thick, add more milk and mix together. You can also set this overnight.
- Once set, add some chopped mango into each glass to cover the chia pudding.
- Add a tablespoon of yoghurt on top of the mango in each glass.
- Top with a tablespoon of seeds and dates in each glass.
Chia seeds and flaxseeds are a good source of fibre. You can use any type of milk or yoghurt of your choice. You can also add cocoa powder to the chia mix for a chocolate flavour, and you can use any fresh or frozen fruit.
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