Vanilla chia pudding with mango & matcha cream

breakfast desserts
Total: 4 hr 5 min. | Active: 35 min.
vegan, lactose-free, gluten-free

Whether you have it as a snack between meals, a breakfast or a light dessert, this pudding won't disappoint! The mango cream is so refreshing and fruity that even the fullest of stomachs won't be able to resist. In addition to lots of antioxidants, minerals and vitamins, chia seeds are high in Omega 3 fatty acids and full of protein. The combination of the jelly-like chia pudding and slightly chilled yet smooth mango cream speaks for itself! As with virtually all of my recipes, you can be as creative as you like with the toppings. I can highly recommend berries, pomegranate seeds and toasted coconut flakes. I don't normally give instructions on how food should be eaten, however in this instance it's important you first dip your spoon right down to the bottom of the glass. This means that you'll get a little bit of everything on your spoon and can savour all the different flavours!

Nadia Damaso - Eat better not less

Ingredients

for 4 person

Chia pudding
4 tbsp chia seeds
4 dl almond drink
2 tbsp maple syrup or runny honey
1 tsp vanilla paste
¾ dl water, cold
Mango cream
2  mango (Primagusto), cut into pieces
8  ice cube
½ tsp matcha powder
½ tsp vanilla paste
a little  almond drink
To serve (with toppings)
3 ½ tbsp coconut flakes
2 tsp maple syrup
1 pinch Himalayan salt
50 g berries, of your choice

How it's done

Chia pudding

Combine the chia seeds, almond milk, vanilla paste and maple syrup in a bowl, mix well. Leave to absorb for approx. 2 hrs. or overnight. Stir well before serving and add 50-100 ml of cold water depending on the consistency.

Mango cream

Freeze the mango pieces for 1-2 hrs. (this guarantees a cold and creamy consistency). Place the frozen mango pieces, ice cubes, matcha powder, vanilla paste and a shot of almond milk into a blending cup, puree until smooth and creamy.

To serve (with toppings)

Place the coconut flakes, maple syrup and salt in a pan and toast until golden brown. Leave to cool.

Divide the chia pudding between four glasses, top with the mango cream and decorate with the toasted coconut flakes and berries.

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