Overnight chia pudding with swirls of blended mango in every bite then topped with freshly cut mango and mint for garnish. This overnight mango chia pudding is the most amazing summer breakfast.
It’s almost the 4th of July! Are you taking advantage of the long weekend?
Hopefully you’re kicking back, relaxing with a cold drink, and enjoying the sunshine with lots of good food.
I’m hoping I will be. My plans are almost never solid until the day of.
With summer in full swing, I love the idea of using fruits in all my meals. From drinks to salads to breakfast, I’m taking advantage of all those stone fruits, all those berries, all those figs, and all those melons. So many different options! I’m excited.
So today, you and I are having another overnight chia pudding for breakfast, and this time it’s mango galore.
You really have to love mangos to enjoy this amazing chia pudding. Mango blended into every single delicious bite with a hint of almond, and then, because I just had to, topped with even more mango.
How much more summery and tropical can breakfast get, right?
I would totally wake up in the morning for this mango chia pudding. Healthy, easy to make, and soo incredibly delicious.
You won’t regret it. I promise.
First, placed sliced mango into a blender and blend until smooth.
In a large cup or jar, pour in the chia seeds.
Next, add in the almond milk and granulated sugar. Stir until the chia seeds are evenly mixed and not clumping together at the bottom. If the chia seeds are stuck together, they will remain seeds and not expand.
Add the blended mango into the chia seed mixture and stir until well distributed.
Refrigerate the mango chia seed mixture overnight.
Before serving the mango chia pudding the next morning, you can top the pudding with freshly cut mango. I cut mine into small cubes.
Serve the mango chia pudding cold.
This serves one to two people depending on if you want this as a meal or as a snack.
Enjoy!
Happy 4th of July!
Come join me and other food bloggers at Fiesta Friday!
- 1 large mango, peeled and sliced
- ⅓ cup chia seeds
- 1 teaspoon granulated sugar
- 1 cup almond milk
- Extra sliced or cubed fresh mango
- Mint for garnish
- First, placed sliced mango into a blender and blend until smooth.
- In a large cup or jar, add the chia seeds.
- Next, pour in the almond milk and add granulated sugar. Stir until the chia seeds are evenly mixed and not clumping together at the bottom. If the chia seeds are stuck together, they will remain seeds and not expand.
- Add the blended mango into the chia seed mixture and stir until well distributed.
- Refrigerate the mango chia seed mixture overnight.
- Before serving the mango chia pudding the next morning, top the pudding with freshly cut mango.
- Serve the mango chia pudding cold.
This looks so delicious! I’m definitely going to try it.
Another great recipe with amazing photo’s Andrea. Love this, a healthful delicious treat. Thanks so much for bringing to the party.
Thank you!