By W.R.Y Trucking
In a mixing bowl, combine 2 cups of almond milk, 1 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract.
Stir the mixture well until the chia seeds are evenly distributed and fully immersed in the liquid.
Cover the bowl and place it in the refrigerator. Let it sit for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
While waiting, peel and dice the ripe mangoes into small cubes.
Once the chia pudding is ready and has a thick, pudding-like consistency, gently fold in the diced mangoes.
Serve the Mango Chia Pudding chilled, garnished with a few extra mango pieces if desired.
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This Dessert Vegan Gluten-Free Breakfast recipe is ready in 4 hours 15 minutes and features almond milk, chia seeds, ripe mangoes (diced) and other delicious ingredients. Contains 350 calories total.
In a mixing bowl, combine 2 cups of almond milk, 1 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract.
Stir the mixture well until the chia seeds are evenly distributed and fully immersed in the liquid.
Cover the bowl and place it in the refrigerator. Let it sit for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
While waiting, peel and dice the ripe mangoes into small cubes.
Once the chia pudding is ready and has a thick, pudding-like consistency, gently fold in the diced mangoes.
Serve the Mango Chia Pudding chilled, garnished with a few extra mango pieces if desired.
Calories per Serving: 350
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