Ingredients:

  • 1/2 cup chia seeds (80 g)
  • 2 cups full-fat canned coconut milk (480 ml) — or use light coconut milk
  • 2 tbsp pure maple syrup or honey (30 ml / 40 g) — adjust to taste
  • 1 tsp pure vanilla extract (5 ml)
  • Pinch fine sea salt (~1/8 tsp / 0.5 g)
  • 1 large ripe mango (about 12–14 oz / 340–400 g whole; ~300–350 g peeled/edible) — yields ~1 to 1 1/2 cups purée
  • Optional: 1 tbsp lime juice (15 ml) for brightness
  • Optional: 1/2 cup diced mango for topping (80 g)
  • Optional toppings: 1/4 cup toasted unsweetened coconut flakes (20–25 g)
  • Optional toppings: 1/4 cup chopped pistachios or almonds (25–30 g)
  • Optional toppings: Zest of 1/2 lime
  • Optional toppings: Granola or toasted oats

Instructions:

  1. Prepare the mango purée: Peel and dice the mango; reserve about 1/2 cup diced for topping if desired. Purée remaining mango in a blender or food processor with lime juice (if using) until smooth. Optional: pass through a fine sieve for an ultra-smooth texture. Chill until assembly.
  2. Mix the coconut-chia base: In a medium bowl, whisk together coconut milk, maple syrup (or honey), vanilla and salt until smooth. Stir in the chia seeds until evenly distributed and not clumped.
  3. Initial rest and re-mix: Let the mixture sit 5–10 minutes, then whisk or stir vigorously to break up clumps so chia hydrates evenly. If using jars, give them a vigorous shake. Cover and refrigerate.
  4. Chill until set: Refrigerate for at least 2 hours, preferably overnight, until thickened and pudding-like. If too thin after 2 hours, whisk and chill another 30–60 minutes.
  5. Assemble: Layer pudding and mango purée in jars or glasses: start with a spoonful of mango purée, add chia pudding and repeat for two layers or arrange as you like. Top with diced mango and crunchy toppings (toasted coconut, nuts, granola) and finish with lime zest.
  6. Serve & store: Serve immediately or keep covered in the refrigerator up to 4 days. Add crunchy toppings just before serving to keep them crisp.