Looking for an extra special dish to start off a festive Easter brunch with family and/or friends? Try this homemade mango-chia pudding. Delicious! It’s a real treat to start your day with it. Tip: sprinkle it with a few toppings like grated coconut for the finishing touch!
4 to 6
3 days in the fridge
6 small short glasses
a blender or food processor
500 ml (2 cups) coconut milk, rice milk or other plant-based milk of your choosing
5 tbsp chia seeds
1 tsp vanilla powder, unsweetened
500 g (3 ½ cups) mango, frozen in pieces
2 tbsp lime juice
¼ tsp ground cardamom
Slice the mango (if using fresh) into small pieces and place them in the freezer. Combine the 5 tablespoons of chia seeds and the vanilla powder in a bowl and add the milk. Stir well and leave in the fridge overnight to soak (stirring occasionally to make sure that the heavier seeds don’t all sink to the bottom).
Combine the frozen mango with the remaining ingredients in the blender or food processor and blitz until delicious and creamy. Divide the chia pudding evenly across the small glasses and top with the mango ‘ice cream’. Creating layers of chia pudding and mango ‘ice cream’ is also an option. Super festive! ;)
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