Mango chia pudding

1 ratings

A fibre-rich pudding with a burst of mango sweetness

30 minutes
Serves 2
1 of 5 A DAY

Nutrition per serving

Calories397
Fat25g
Saturates6.6
Sugar20g
Salt0.08g
Fibre11
Protein14

1 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

Golden mango meets creamy chia for the perfect balance. As well as fibre, chia seeds are a great source of protein and omega-3 fatty acids.

Ingredients

200g frozen mango, chopped
1 tbsp flaxseed
2 tbsp chia seeds
2 tbsp ground almonds
2 tbsp desiccated coconut
½ cup almond milk
2 tbsp low-fat Greek yoghurt
2 tbsp mixed seeds
2 tbsp dates, chopped

Method

Allow the frozen mango to defrost completely.
In two separate glasses, add ½ tablespoon of flaxseed, 1 tablespoon of chia seeds, 1 tablespoon of ground almonds and 1 tablespoon of desiccated coconut. Mix thoroughly.
Pour in enough almond milk to cover the chia seeds in each glass. Stir well to combine.
Refrigerate for 15 minutes or until the mixture reaches a jelly-like consistency. If too thick, add a little more almond milk and mix again. Alternatively, refrigerate overnight.
Once set, add chopped mango to each glass to cover the chia mixture.
Add 1 tablespoon of yoghurt on top of the mango layer in each glass.
Top each serving with 1 tablespoon of seeds and chopped dates.

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.