Mango Chia Pudding recipe ~ yum & fun

Fresh mango is in season but you can use any sweet fruit, like banana or strawberry

Chia pudding can be adapted with any fruit, try using what is seasonal

Chia seeds are full of protein and one of those super foods that are better eater raw, and they are a natural for making puddings. They can be eaten as desert or as a snack. You can add sugars or just let the fruit do its job.

Chia seeds have mucalidge (soluble fiber) when soaked in liquid. The mucalidge is a sign that the seed is ready to impart its nutrients - either to you when you eat it or itself as it sprouts. When soaked, they are known to help remove heavy toxins and cleanse your gut and digestive tract, and contain ACE inhibitors which help with cardiovascular issues.

Ingredients for 1 Pint

• 1.5 Cups or so of milk ~ I would prefer you use a plant based organic coconut milk or oat, flax, etc milk as they are healthier and safer to use than dairy milk for this recipe.

• 4-5 tbs of chia seed

• 1 fresh organic mango (or about 1/2 C of your favorite organic fruit

• 1 tbs of fresh lemon or lime (can be optional if you are going to eat this right away, but this preserves the freshness of the fuit

• 1/8 tsp vanilla

• 1/4 tsp of spice of your liking (or not). I usually use ground cardamon because that is the flavor I like. Cinnamon and/or fresh mint also work great.

• Pinch of Celtic sea salt

• Pint Jar

Directions ~ takes about a day

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Serve and eat!

1. Place the milk and chia seeds in the pint jar, cover and shake well and let sit overnight on the counter (you do not want to refrigerate as that slows down this process). You may want to shake it or stir it a few more times to keep the chia seeds evenly distributed.

2. Once they are pretty fat, dice up your fruit and add all the remaining ingredients to the Pint Jar, close and let sit for another half day. Note, if your house is cold, it will take longer, if it is warm, it will happen faster.