tropical mango chia bowl (Printable)
Vibrant mango chia bowl with coconut, granola, and nuts. Creamy texture meets fruity crunch for a sweet start.
# What You’ll Need:
→ Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened coconut milk or other plant-based milk
03 - 2 tablespoons maple syrup or agave syrup
04 - 1/2 teaspoon pure vanilla extract
→ Toppings
05 - 1 large ripe mango, peeled and diced
06 - 1/4 cup unsweetened shredded coconut
07 - 1/4 cup gluten-free granola
08 - 2 tablespoons chopped cashews or almonds
09 - 1 tablespoon chia seeds, for garnish
10 - Fresh mint leaves, optional
# How-To Steps:
01 - In a medium mixing bowl, thoroughly whisk together chia seeds, coconut milk, maple syrup, and vanilla extract. Allow the mixture to rest for 10 minutes, then whisk again to prevent clumping.
02 - Cover the bowl and refrigerate for at least 3 hours or overnight until the mixture thickens to a pudding consistency.
03 - Divide the chilled chia pudding evenly between two serving bowls.
04 - Arrange diced mango, shredded coconut, granola, chopped nuts, a sprinkle of chia seeds, and mint leaves on top of each bowl.
05 - Enjoy immediately while cold.
# Expert Advice:
01 -
- Uses simple pantry staples found in most kitchens
- Naturally vegan and gluten free to suit many diets
- Meal prep friendly and ready to grab straight from the fridge
- Customizable with your favorite fruits or nuts
02 -
- Chia pudding is loaded with protein and fiber for long lasting energy
- This recipe is naturally dairy free gluten free and refined sugar free
- You can batch prep the pudding several days ahead for fast breakfasts
03 -
- Use a whisk for mixing the chia seeds for the smoothest result Forks can leave clumps so take the time to whisk well twice
- Always taste the pudding before chilling Sometimes coconut milk brands vary in sweetness so adjust the syrup as needed
- Dice mango at the last minute for freshness and color If the fruit is overripe it can get mushy on the bowl