Mango Chia Seed Pudding with Pistachios

I am a huge chia seed pudding fan. Yes, I know not everyone is. I think it's one foods you either love or you don't. My standard go-to was one I often ate for breakfast - just almond milk, chia seed, honey, and vanilla extract, with a ton of fresh fruit stirred in. I have also made a chocolate version for company with mixed reviews. I liked it. If you are fan base f chia see puddings, you'll def need to check out the recipes for Chocolate and Vanilla Vegan Puddings with Chia Seeds.

When I was visiting my daughter and family back east in July, she made a mango chia seed pudding topped with fresh mango and chopped pistachios for dessert one day and I really enjoyed it - a recipe she found on Mealime. Today I decided to try mixing up a batch. It was super easy to create and looked so fancy with fresh mango and nuts sprinkled on top. It's also still enough on the healthy side to qualify as a breakfast or snack.

The timing was good as I had company coming for dinner, but I had no idea if they would be interested. If they want to have a taste, they are welcome. If not, I already have some Pepperidge Farm cookies ready to fill the void. That would leave all the pudding for me! YEAH! Biggest surprise wa Amy husband who has never liked chia seed pudding loved it. Go figure.

If you try it, let me know your thoughts! And don't be afraid to make changes. I made a few small ones to make it my own. Note - photo above is from the Mealime website. My diced mangos were not as perfect. I will change it up next time I make it again. Enjoy!

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Mango Chia Seed Pudding with Pistachios
4 servings

Ingredients -

2                          Mangoes (3 if they are really small)
1                          Lime
2 C                      Whole milk (or 2% or almond milk)
1/4 C                   Pure Maple Syrup
1    tsp                 Vanilla extract
1/2 tsp                 Cinnamon
2 tsp                    Sugar (optional - I found it needed just a touch)
1/2 C Chia seeds
1/4 C Pistachios

Instructions -

Peel mangos and slice the flesh away from the pits. Dice.  Set roughly half aside to decorate and store in the refrigerator. Place the other half (about 1 cup) into the blender. Juice the lime into the blender, then add milk, sugar, maple syrup, vanilla and cinnamon.  Blend for several minutes until smooth.  

Pour the mango mixture into a medium bowl, add chia seeds, and whisk to combine. Let the mixture rest, whisking occasionally, until chia seeds start to swell, about 15 minutes. When the chia seeds are slightly swollen, whisk the pudding once more to separate any seeds that are clumped together. 

Two choices here. Cover the bowl with plastic wrap or a lid and refrigerate until set, about 2 hours (or overnight). OR.  Pour into 4 individual small serving bowls or cups, cover and refrigerate until set, about 2 hours (or overnight). 

Right before serving, roughly chop pistachios. If stored in a single bow, divide chia seed pudding between small bowls or cups. Sprinkle reserved diced mango and pistachios on each, then serve.