Mango chia pudding

1 1/4 cups vanilla, almond or coconut milk
1/2 cup frozen mangoes, thawed
1/4 cup chia seed
2 Tbsp pure maple syrup
5 medjool dates, pitted (soaked in water and drained)
Dash of cardamom or cinnamon (optional)

Put milk, fruit, maple syrup and dates into a blender or food processor and blend well.  Pour mixture into a bowl and whisk in the chia. Wait 10 minutes and whisk it again. Cover and chill overnight. Stir it every so often if you can before you retire for the evening. (It just prevents clumps but won’t ruin anything if you can’t stir it). Keeps well covered in fridge for 5 days.

Healthy Facts March 2017: Mango Chia Pudding

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