mango lime chia pudding

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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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.

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.

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

 

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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.

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