Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 2
Difficulty: Easy
Category: Breakfast, Snack
Method: No-cook
Ingredients
- 250 ml milk of your choice
- 4 tbsp chia seeds
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
- 1 ripe mango
- 15 g TAGE Freeze-Dried Mango
- 2 tbsp coconut flakes
Instructions
- Make the chia mixture. Combine the milk, chia seeds, honey and vanilla in a bowl or jar. Stir thoroughly.
- Let it thicken. Leave for 10 minutes, then stir again to evenly distribute the chia seeds.
- Chill. Cover and refrigerate for at least 4 hours, or overnight, until thick and spoonable.
- Prepare the mango. Dice half of the fresh mango. Blend the remaining half until smooth.
- Build the pudding. Spoon the chia pudding into two serving glasses or bowls. Add the mango purée and diced mango.
- Finish. Top with coconut flakes and TAGE Freeze-Dried Mango immediately before serving.
- Serve chilled.
TAGE Tip
Add the freeze-dried mango at the very end. It stays crisp and gives the soft, creamy chia pudding a much better contrast in texture.
Optional Serving Idea
For a more layered presentation, alternate chia pudding → mango purée → chia pudding → fresh mango, then finish with freeze-dried mango and coconut.