Mango and Chia Pudding


An easy recipe to make a delicious mango and chia pudding with vanilla and macadamia nuts: try it for breakfast.


For the chia pudding

Milk - 600 ml
Vanilla yogurt - 400 g, stirred
Agave nectar - 2 tbsp, light
Chia seeds - 120 g

For the mango purée

  • Mango - 3 ripe, halved, pitted, peeled, diced
  • Lemon juice - 1/2

To serve

  • Macadamia nuts - 2 tbsp, roughly chopped


  • Preparation time - 8 h 45 m
  • Recipe category - Breakfast
  • Recipe yield - 4

For the chia pudding
Whisk together the milk, yogurt, and agave nectar in a mixing bowl.
Add the chia seeds, whisk again, and leave to stand for 30 minutes.

For the mango purée
In the meantime, combine the mango and lemon juice in a food processor.
Blend on high until smooth and puréed. Divide between four serving glasses.
Cover and chill until needed.
After the chia pudding has stood for 30 minutes, give it a quick stir.
Spoon on top of the mango purée in the glasses, cover with clingfilm, and chill overnight.

To serve

When ready to serve, garnish the puddings with chopped macadamias.


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