Summer is here, and it's time to start thinking about all the delicious and refreshing ways to cool down. One of our favorite summer breakfasts is this vegan mango chia pudding. It's made with four basic ingredients you most likely have in your pantry already, and it's packed with nutrients that will help you start your day off right.
Chia seeds are a great source of fiber, protein, and omega-3 fatty acids essential for a radiant, summer-ready complexion. They're also known to support digestion and boost energy levels. Mangoes are a good source of vitamins A and C, both important building blocks for skin health. Coconut milk is a good source of calcium, potassium, magnesium, and fatty acids which are great for keeping your skin hydrated! It's also a natural source of sweetness, so you can skip the added sugar in this recipe. And since it’s simple to make, it can be customized to your liking. You can add different fruits, nuts, or seeds to it. We like to top ours with shredded coconut and a drizzle of maple syrup.
Give it a try and see for yourself how delicious and refreshing it is!
Summer Mango Chia Pudding
2 large fresh mangos (peeled and cored)
½ cup chia seeds
2 cups canned coconut milk (full fat, unsweetened)
4 tablespoons maple syrup (or other sweetener of your choice)
Add the flesh of one of the mangos to the blender or food processor and process into a purée.
Chop the other mango into chunks.
Add the chia seeds, coconut milk, maple syrup, and puréed mango to a mixing bowl and whisk together. Then add in the chopped mango and mix it in, saving a few chunks to use for a topping. Place the mixture into the fridge for 15 minutes, and then bring it out and give it a stir, and then put it back into the fridge for another 15 minutes.
Spoon it into four serving glasses, top with the remaining chopped mango chunks, and serve.