Breakfast or dessert… Why not both?
Mango Chia Pudding is an excellent way to start the day or to have after a nice meal.
When made with the right ingredients, Mango Chia Pudding can be the perfect healthy treat.
Did you know only 1% of flowers will mature to bear a mango? Mangoes are an amazing fruit.
So before we dive into the recipe, we’re going to explain how to use frozen mango you can enjoy this summer fruit all year round.
What is the best way to freeze mango?
Unless you live somewhere that has a plentiful supply of mangoes year-round, they aren't the cheapest fruit to buy and they spoil easily. Fortunately, frozen mango is a much cheaper way of consuming them - so either pick up some frozen mango at your local supermarket or freeze the mangoes you have at home before they go off.
First, slice a mango into cubes. Once you have your mango cubes, place them on a baking tray slightly apart and place the tray into the freezer for 3-5 hours. Remove once the mango is firm. Transfer the mango pieces to a ziplock back or airtight container and label it with the date, then place back into the freezer.
It’s important to freeze the mango pieces individually, otherwise the mango pieces can form big clumps making it harder to use later.
What is frozen mango used for?
Frozen mango is used in a variety of different recipes to add sweetness. Mango goes especially well in desserts with coconut. Apart from Mango Chia Pudding, here are some other great recipes to use frozen mango in:
- Coconut mango panna cotta
- Thai yellow mango curry
- Mango frozen yoghurt
How long does frozen mango last?
Frozen mango can last up to 12 months in the freezer. After this time the taste and texture may start to deteriorate.
Can I buy frozen mango?
Yes, you can usually find frozen mango in the frozen food aisle in your supermarket or you can buy it from a wholesale distributor if you need it in bulk.
Mango Chia Pudding recipe
Ingredients
1 cup frozen mango pieces
1 cup almond milk
1/3 cup chia seeds
2 tablespoons honey/maple syrup
¼ teaspoon sea salt
½ teaspoon vanilla extract
Method
1. Place half the mango pieces into a blender and mix until smooth
2. Combine all other ingredients into a large bowl, except for the leftover mango and whisk well to combine.
3. Place the bowl in the fridge for 30 minutes or until the chia seeds have soaked up the liquid creating a thick mixture.
4. Stir to make sure there are no chia seed clumps.
5. Serve puddings in four serving glasses and top with leftover mango. Refrigerate overnight or until ready to serve.
