📝 About This Recipe
Transport your taste buds to a tropical paradise with this velvety, low-sodium breakfast that balances nutrition with indulgence. This dish highlights the natural sweetness of ripe Alphonso or Kent mangoes paired with the rich, nutty undertones of toasted coconut and creamy plant-based milk. It is a vibrant, fiber-rich powerhouse that requires no cooking, making it an ideal make-ahead meal for busy mornings or a refreshing brunch centerpiece.
🥗 Ingredients
The Chia Base
- 1/2 cup Chia seeds (black or white seeds both work well)
- 1 1/2 cups Unsweetened coconut milk (from a carton for a lighter texture)
- 1/2 cup Full-fat canned coconut milk (shaken well; adds silkiness without extra sodium)
- 2-3 tablespoons Pure maple syrup (adjust based on mango sweetness)
- 1 teaspoon Pure vanilla extract (alcohol-free preferred)
- 1/4 teaspoon Ground cardamom (adds a sophisticated floral note)
Mango Puree and Fruit
- 2 large Fresh ripe mangoes (peeled and pitted)
- 1 tablespoon Lime juice (freshly squeezed to brighten the flavors)
- 1/2 teaspoon Fresh ginger (finely grated)
Toppings and Garnish
- 1/4 cup Unsweetened coconut flakes (lightly toasted)
- 8-10 pieces Fresh mint leaves (for a pop of color and freshness)
- 2 tablespoons Macadamia nuts (unsalted and roughly chopped)
- 1 tablespoon Hemp hearts (for added protein and crunch)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the chia seeds, light coconut milk, full-fat coconut milk, maple syrup, vanilla extract, and ground cardamom.
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2
Whisk the mixture vigorously for at least 2 full minutes. This ensures the chia seeds are well-distributed and prevents them from clumping at the bottom.
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3
Let the mixture rest on the counter for 10 minutes, then whisk again. This 'double-whisk' method is the secret to a perfectly uniform pudding texture.
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4
Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 4 hours, though overnight is best for the creamiest results.
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5
While the pudding sets, prepare the mango component. Dice one of the mangoes into neat 1/2-inch cubes and set aside in a small bowl.
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6
Take the second mango and place the flesh into a high-speed blender. Add the fresh lime juice and grated ginger.
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7
Blend the mango until it reaches a completely smooth, coulis-like consistency. Taste and add a drop more lime if it needs more acidity.
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8
In a small dry skillet over medium-low heat, toast the coconut flakes for 2-3 minutes until they are golden brown and fragrant. Remove immediately to stop the cooking.
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9
Once the chia pudding has set to a thick, gel-like consistency, give it one final stir. If it is too thick, splash in a tablespoon of coconut milk to loosen it.
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10
To assemble, take four clear glass jars or bowls. Spoon a generous layer of the mango puree into the bottom of each.
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11
Layer the chia pudding over the puree, filling the jars about three-quarters of the way up.
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12
Top with a handful of the reserved diced mango cubes and a sprinkle of chopped macadamia nuts.
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13
Finish each serving with a scattering of toasted coconut flakes, hemp hearts, and a sprig of fresh mint.
💡 Chef's Tips
For the best flavor, use 'Champagne' (Atulfo) mangoes as they are less fibrous and naturally sweeter. Always whisk the pudding twice—once initially and once after 10 minutes—to avoid the dreaded 'chia clump' at the bottom. If you prefer a smoother texture, you can blend the entire chia mixture after it has soaked, creating a mousse-like consistency. Check that your coconut milk is truly unsweetened and contains no added sodium or preservatives to keep this strictly low-sodium. To make this even more filling, stir in a spoonful of unsalted almond butter before the final chill.
🍽️ Serving Suggestions
Serve alongside a hot cup of hibiscus tea for a floral, caffeine-free pairing. Pair with a side of sliced dragon fruit or papaya for a full tropical fruit platter feel. Top with a dollop of unsalted Greek-style coconut yogurt for extra tang and creaminess. Enjoy as a post-workout breakfast with a glass of cold-pressed green juice. For a brunch party, serve in mini mason jars with long bamboo spoons for a stylish presentation.