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04.25.2016

mango lime chia pudding

mango lime chia pudding for the win

Guys, I have seen the light. I have glimpsed the heavens, and I have heard angels sing. All of these things happened while I was working my way through a creamy scoop of mango lime chia pudding yesterday (and it’s Whole30/paleo, too!). This version of chia pudding is a tart, creamy, sweet treat that makes my heart so happy.

I’ve written other chia pudding recipes before (check my Whole30 banana almond version here, which to date is the most popular recipe on Grits & Chopsticks, and my Indian carrot halwa version here), but seriously guys, this mango lime chia pudding is hands-down the BEST one. Mango lime chia pudding is also the “Lemonade” of chia puddings — it’s a full-on visual experience. I mean, just look at how pretty it is! (Also, thank you Beyonce, for ruining my week with your new release because now all I’m going to be doing is obsessing about what you’re saying about your husband’s alleged infidelity.)

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This mango lime chia pudding is Whole30/paleo compliant, beautiful to look at, and so very tasty!

I make chia pudding on a regular basis. What usually happens is that I’ll try some new curry recipe that calls for less than a full can of coconut milk (honestly, whyyyy), and I end up with a sad little half-can of coconut milk that can’t be used for really anything else. When this happens, I usually open a second can of coconut milk and mix it with the dregs of the first one before adding about a 1/4 cup of chia seeds. Then, I dump the whole thing in a Tupperware container that goes straight into the refrigerator. It’s an easy enough step that I can do while other things are simmering on the stove for dinner, and it’s nice because I know that I’ve got something already in the hopper for breakfast the next morning.

This mango lime chia pudding is Whole30/paleo compliant, beautiful to look at, and so very tasty!

The minor issue that I’ve always taken with chia pudding, particularly the kind made solely with coconut milk, is that it’s incredibly rich and creamy. Some chia pudding experts deal with this issue by mixing in a little almond milk to thin it out, but I haven’t found this to be a particularly satisfying solution because it doesn’t really deal with the richness aspect.

The acidity of the lime zest and fresh lime juice totally changes everything. I know this is a total “duh” moment for a lot of you, but it never dawned on me until this past weekend that all I needed to cut through the richness was a good hearty dash of acidity. The lime juice and zest does just that, cutting out the feeling that you’re trudging through the chia pudding. I loved the sweetness of the mango, especially because I mashed my mango up a bit, which made it nice and juicy.

This mango lime chia pudding is Whole30/paleo compliant, beautiful to look at, and so very tasty!

As if you need any more convincing, these mango lime chia pudding cups can be made the night before. I tested this theory myself, making a few cups on Sunday afternoon and then tasting one this morning. It was really, really yummy, but just to be sure I tasted another one. That one was really good, too. I talked myself out of the third one, telling myself that one cannot subsist on mango lime chia pudding alone.

Oh, but would if I could, my friends. Would if I could.

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5.0 from 1 reviews
mango lime chia pudding
 
Print
Prep time
10 mins
Total time
10 mins
 
This sweet and tart chia pudding is a great breakfast -- and it's Whole30/paleo, too!
Serves: 4
Ingredients
  • 1 14-ounce can of full fat coconut milk (preferably Thai Kitchen or Whole Foods brand)
  • ¼ cup chia seeds
  • 2 mangos, peeled and mashed into a rough puree
  • 2 limes
Instructions
  1. Pour the coconut milk into a medium-sized Tupperware container. Whisk thoroughly to remove any clumps (or to reincorporate the coconut milk if it separated in the can). Add the chia seeds and stir thoroughly to combine. Snap the lid on the Tupperware and refrigerate the chia pudding for at least 4 hours but preferably overnight.
  2. Divide the mango puree into four small bowls, reserving about 2 tablespoons as a topping. Top with chia pudding.
  3. Using a microplane grater, grate lime zest over the tops of the chia pudding, then cut the lime into wedges. Squeeze a lime wedge (about a teaspoon of lime juice) over the chia pudding. Serve with additional sliced lime wedges.
3.4.3177
This mango lime chia pudding is Whole30/paleo compliant, beautiful to look at, and so very tasty!
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15 Comments Filed Under: breakfast foods, recipes, snacks, whole30

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Reader Interactions

Comments

  1. Thalia says

    04.26.2016 at 4:06 am

    Definitely have to make this chia pudding after reading the first sentence of this post! Love!

    Reply
    • gritsandchopsticks says

      04.26.2016 at 9:07 am

      Thanks, Thalia! It’s so true, though. Clouds parted.

      Reply
  2. Grace | eat, write + explore says

    04.26.2016 at 5:49 am

    This looks so delicious and summery! Love the idea of adding a mango puree.

    Reply
    • gritsandchopsticks says

      04.26.2016 at 9:07 am

      Thanks, Grace! The mango puree is kind of everything.

      Reply
  3. Frances says

    04.26.2016 at 10:26 am

    What a gorgeous recipe, and it sounds delicious! Will definitely try with my leftover coconut milk, lol!

    Reply
    • gritsandchopsticks says

      04.26.2016 at 11:16 am

      Frances,

      Let me know how it works out for you!

      Reply
  4. Bethany via athletic avocado says

    04.26.2016 at 12:54 pm

    I love the simplicity of this chia pudding! Only 4 ingredients, but jam-packed with flavor!

    Reply
    • gritsandchopsticks says

      04.26.2016 at 1:38 pm

      Yup, it’s so, so easy! Let me know if you try it!

      Reply
  5. Stephanie says

    04.15.2017 at 1:36 am

    Hi. This looks amazing! Could I possibly replace the coconut milk with almond milk?

    Reply
    • gritsandchopsticks says

      04.25.2017 at 4:33 pm

      Yes, I’d give it shot — just let the chia seeds marinate in the almond milk overnight. Good luck!

      Reply
  6. Melina Capelli Castilhos says

    03.26.2018 at 11:44 pm

    I made this and I was disapointed yours looked so creamy and delicous. Mine was not so creamy I could taste the fat of coconut milk and didn’t like.

    Reply
    • Ann says

      03.27.2018 at 11:39 am

      Melina, I’m sorry to hear that! What brand of coconut milk did you use? I prefer Thai Taste or Whole Foods (if you’re in the US) and I’ve found that you must use full fat coconut milk, not low fat, for best results.

      Reply

Trackbacks

  1. 12 Low-Carb Fruity Desserts | Living Chirpy says:
    03.24.2017 at 8:18 am

    […] 11. Mango Lime Chia Pudding […]

    Reply
  2. 25 of the Best Ever Whole30 Breakfast Chia Pudding Recipes says:
    03.07.2018 at 11:41 pm

    […] 1. Whole30 Mango Lime Chia Pudding Recipe […]

    Reply
  3. 6 tasty whole 30 recipes you have to try - Grits & Chopsticks says:
    05.01.2018 at 1:01 pm

    […] 6. Mango-Lime Chia Pudding […]

    Reply

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