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Mango Raspberry Chia Seed Pudding

Crazy Vegan Kitchen
A healthy, fruity and delicious guilt-free Mango Raspberry Chia Seed Pudding. 100% Vegan, Gluten Free and Refined Sugar Free.
5 from 2 votes
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 199 kcal

Ingredients
  

  • 1 1/2 cups Soy Milk or Almond/Coconut Milk
  • 1 1/2 tablespoons Maple Syrup or Agave Nectar
  • 1 Pinch Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 6 tablespoons Chia Seeds
  • 1 large Mango
  • 1/2 cup Raspberries
  • 2 teaspoon Maple Syrup

Instructions
 

  • In a measuring jug or bowl, combine Soy Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge for between 4-6 hours, or ideally, overnight. You may want to stir the pudding halfway through the process to loosen as it will get thicker at the bottom.
  • Once your pudding is ready and before assembling, purée the flesh of your Mango to form a simple, healthy Mango Coulis.
  • Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork. You don't want a smooth coulis, but rather a chunky Raspberry Coulis.
  • Layer Chia Seed Pudding, Mango Coulis and Raspberries in a glass. I do 2 layers of each, just for a pretty effect.
  • Stuff into your face and enjoy! Leftovers can be kept in the fridge for up to 2 days, and make a great quick breakfast.

Nutrition

Serving: 1servingCalories: 199kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 59mgPotassium: 334mgFiber: 8gSugar: 17gVitamin A: 922IUVitamin C: 29mgCalcium: 259mgIron: 2mg
Keyword mango chia pudding, raspberry chia pudding
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