Can I use ground chia seeds?

I didn’t test with ground chia seeds, so I can’t say for sure whether they would work well.

Do I have to let them soak overnight?

I tested with three different brands, and not all of them gelled well. One brand thickened almost immediately, another one didn’t thicken until after 3 hours of being in the refrigerator, while another brand didn’t thicken until the following morning. So it depends on your chia seeds.

My chia pudding is too thick?

Add a splash of milk to thin out.

My chia pudding is too thin?

Be sure to use whole chia seeds, not ground, and stir after letting the pudding set for 10 minutes. If the chia seeds are still clumping, you may need to let them set for at least 30 minutes to an hour and then stir again. If the seeds form clumps, they won’t soak up the liquid as well, so stir to break up the clumps. If you’ve stirred the pudding a couple of times to remove clumps and the following morning it’s still too thin, try adding more whole chia seeds and letting them gel for a couple more hours to thicken.

Mango Chia Pudding with Yogurt - Three Little Chickpeas

Description

This creamy mango chia pudding with yogurt combines nutritious chia seeds with ripe mango, dairy-free milk, tangy dairy-free yogurt, maple syrup for sweetness, and the rich, warm flavor of vanilla extract, making it a delicious and healthy breakfast option.

Ingredients

Scale

1/2 cup (90 grams) fresh mango
1/3 cup (80 ml) dairy-free milk
1/4 cup (60 grams) dairy-free yogurt
1 to 2 teaspoons maple syrup, or to taste
1/4 teaspoon vanilla extract
3 tablespoons (30 grams) whole chia seeds

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Instructions

Add the mango, dairy-free milk, dairy-free yogurt, maple syrup, and vanilla extract to a small blender and blend until smooth. Adjust the maple syrup according to the sweetness of the mango. A small personal blender is ideal for preparing small single-serving portions.
Transfer the mango mixture to a container with a lid and stir in the chia seeds.
Let the mixture sit for 10 minutes to start to gel and stir again to break up any clumps.
Cover and refrigerate overnight.
If you prefer a thinner chia pudding, add a splash of milk or a spoonful of yogurt to thin it out.
Before enjoying, add your favorite toppings.

Notes

If you use a very ripe, fresh, juicy mango, you may want to reduce the maple syrup.

Letting the chia pudding sit before stirring and storing helps to prevent the chia seeds from clumping.

If the chia pudding is too thick for your preference, add a splash of milk or a spoonful of yogurt to thin it out.

Add maple syrup to taste.

Use whole chia seeds, not ground chia seeds.

The color of the chia pudding was more yellow with a very ripe, juicy mango compared to frozen mango.

Frozen mango gives the chia pudding a milder mango flavor compared to fresh ripe mango.

Prep Time: 10 minutes
soaking time: 8 hours
Cook Time: 0 minutes
Category: breakfast
Method: blender
Cuisine: american