Ingredients
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For the Mango Coconut Cream Sauce:
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1/2 cup unsweetened coconut milk (or cashew cream)
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1 tbsp raw organic agave nectar or maple syrup
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1/2 ripe mango, cubed and divided into two portions
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For the Chia Seed Puddings:
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1/4 cup chia seeds
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1/2 cup unsweetened almond milk (or other plant-based milk)
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1 ripe medium avocado, peeled and pitted
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1 tbsp vanilla extract
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Pinch of sea salt
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Optional Toppings:
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Shredded coconut flakes
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Sliced mangoes
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Toasted coconut flakes
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Tahini drizzle
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Difficulty Level: Easy
Directions
Sub_Title: An easy, no-cook mango chia pudding made creamy with avocado, sweetened naturally, and topped with fresh fruit for a delicious and healthy vegan dessert.
Ingredients:
For the Mango Coconut Cream Sauce:
– 1/2 cup unsweetened coconut milk (or cashew cream)
– 1 tbsp raw organic agave nectar or maple syrup
– 1/2 ripe mango, cubed and divided into two portions
For the Chia Seed Puddings:
– 1/4 cup chia seeds
– 1/2 cup unsweetened almond milk (or other plant-based milk)
– 1 ripe medium avocado, peeled and pitted
– 1 tbsp vanilla extract
– Pinch of sea salt
Optional Toppings:
– Shredded coconut flakes
– Sliced mangoes
– Toasted coconut flakes
– Tahini drizzle
Difficulty Level: Easy
Instructions:
For the Mango Coconut Cream Sauce:
1. Combine all ingredients in a blender and puree until smooth. Set aside.
For the Chia Seed Puddings:
1. In a separate bowl, mix together the chia seeds and almond milk. Stir well.
2. Add the remaining ingredients for the pudding base and stir gently.
3. Divide the mixture between four small bowls or glasses. Cover and refrigerate for at least 3 hours or overnight.
Assembly:
1. Just before serving, spoon about 1/4 cup of the chilled chia seed pudding into each serving bowl. Top with 1 tablespoon of the reserved mango cubes.
2. Spoon about 2 tablespoons of the mango coconut cream sauce over each serving. Garnish with optional toppings if desired.
Note: The nutrition facts and calorie count are estimates based on the ingredient amounts listed above. Actual results may vary depending upon the specific types of ingredients used and your individual serving sizes.
Steps
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1
Done
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Combine all ingredients in a blender and puree until smooth. Set aside. For the Chia Seed Puddings: |
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2
Done
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In a separate bowl, mix together the chia seeds and almond milk. Stir well. |
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3
Done
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Add the remaining ingredients for the pudding base and stir gently. |
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4
Done
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Divide the mixture between four small bowls or glasses. Cover and refrigerate for at least 3 hours or overnight. Assembly: |
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5
Done
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Just before serving, spoon about 1/4 cup of the chilled chia seed pudding into each serving bowl. Top with 1 tablespoon of the reserved mango cubes. |
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6
Done
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Spoon about 2 tablespoons of the mango coconut cream sauce over each serving. Garnish with optional toppings if desired. Note: The nutrition facts and calorie count are estimates based on the ingredient amounts listed above. Actual results may vary depending upon the specific types of ingredients used and your individual serving sizes. |
