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Tropical Raspberry Mango Chia Pudding
Delight in the sunny flavors of this Tropical Raspberry Mango Chia Pudding. A delightful blend of juicy mangoes, tart raspberries, and chia seeds suspended in subtly sweet soy milk. It's vegan, gluten-free, and devoid of refined sugar, perfect for a guilt-free dessert or a fresh and fruity breakfast...
2
4 hr 10 min
TOTAL TIME
172
CALORIES
$1.09
PER SERVING
SAVE
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Ingredients
Directions
PUDDING
10 min
PREP TIME
4 hr
COOK TIME
4 hr 10 min
TOTAL TIME
1
In a large bowl, combine the Soy Milk, Maple Syrup, Vanilla Extract, Sea Salt, and Chia Seeds. Stir well until chia seeds aren't clumped together.
2
Cover the bowl and place it in the fridge for at least 3-4 hours.
LAYERS
3
In a different bowl, combine the fresh Raspberries and Maple Syrup. Crush them lightly with a fork to create a chunky Raspberry Sauce.
ASSEMBLY
4
Grab four clear glasses. Layer each with even amounts of Chia Pudding, followed by Mango Puree, and lastly the Raspberry Sauce.
5
Repeat the layering process until the cups are filled.
STORAGE
6
Consume immediately, or store in the fridge. Can be enjoyed up to two days afterwards.
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Health Info
Macros
21g
CARBS
7g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
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Frequently Asked Questions
What is Chia Pudding?
What are the basic ingredients needed to make Chia Pudding?
How do I prepare the chia seeds for the pudding?
Can I use a plant-based milk instead of regular milk?
Can I use a sweetener other than honey or maple syrup?
How can I make the pudding thicker or thinner?
How should I store leftover Chia Pudding?
What are some topping ideas for Chia Pudding?
