Mango Vanilla Chia Pudding


I recommend letting the chia pudding rest in the fridge overnight, but one hour will do if you’re in a hurry. If you add frozen pieces of mango to the pudding you can take it with you. It’ll stay fresh in a food container for a few hours.

Servings: 1 Ready in: 1 hour – preferably overnight


  • 1 1/2 dl unsweetened milk, I used almond milk
  • 2 tbsp chia seeds
  • pinch of vanilla extract, and/or cinnamon, cardamom
  • 1/2 dl frozen, chopped, mango


  1. Place all ingredients except mango in a jar, add a lid, and shake. Or stir the ingredients in a bowl.
  2. Cover the jar with a lid or plastic wrap.
  3. Refrigerate for at least one hour, preferably overnight.
  4. Stir the pudding and add mango before serving.
  5. Garnish with toppings of your choice.

Suggested toppings: Fresh or dried fruits, berries, nuts, shredded coconut, granola.


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