It's the time of year to lighten up desserts and snacking, and I have the perfect little recipe for just that, my Mango Cardamom Chia Pudding. It's sweet, creamy, mango-y, fun & bright, and healthy to boot. Let's get cardamom-y:
I love cardamom in sweet foods, it just adds a little something extra that's unexpected..in a really good way. And I love simple to make snacks, because who doesn't need more of those, right?
Just 5 ingredients are needed to make this summery yumminess:
- Chia seeds
- Milk of choice (almond or coconut work great here, with a special shout out to coconut milk for extra creamy results)
- Honey (maple syrup if vegan)
- Cardamom for serious yum flavor
- Cubed Mango
You will need to chill the pudding for a couple hours beforehand to set it. So just make sure to prepare before you need it. I like to make it the night before, and just throw it together with mangos the next day.
It could not get easier than this!
1. Add Chia seeds, milk, and Cardamom. Mix and let sit for a few minutes.
2. Drizzle a spoon of honey on top (or Maple syrup to keep things vegan, also tastes great but does lend a little mapley flavor to the pudding):
3. Now, mix again to break up any clumps and get things all smooth and creamy.
4. Pop it in the fridge for a few hours or overnight to set and become a thick, creamy consistency. Once chilled, top with fresh mango for summertime dessert vibes:
The way these flavors come together is so perfect. From the delicate aroma of the Cardamom that is perfectly complimented by the sweetness of the honey to the creaminess of chia seed pudding to bright and beautiful mango, this is just a dreamy summertime jar of happiness.
I hope you enjoy my Mango Cardamom Chia Pudding, because I sure do! For more light dessert recipes, check out my favorite Double Berry Muffins.
For more health packed on-the-go snacks, check out my go-to super healthy, super delicious Blueberry Spinach Smoothie.Print
Mango Cardamom Chia Pudding is a healthy 5 ingredient snack that's packed with protein and is filling yet light. Make 2 hours ahead of time, or just pop it in the fridge the night before for a ready to go anytime mini meal. Can easily be made vegan by using your favorite non-dairy milk and maple syrup instead of honey.
- ¼ cup chia seeds
- 1 cup low-fat milk or almond milk
- ¼ teaspoon cardamom
- 1 tablespoon honey or maple syrup
- ½ mango, cubed
- In a mason jar, add the chia seeds and milk, stir and let sit for 10 minutes. Then stir again to break up all clumps.
- Add in cardamom and honey or maple syrup, stir. Place in fridge for 2 hours or more to set.
- To a separate mason jar, layer by adding some of the cubed mango, then the chia pudding, then more mango. Enjoy cold.
- Mango Cardamom Chia Pudding will keep well in the fridge for a day or 2. If you need it to last longer than that, just keep the pudding on its own in the fridge. When ready to eat, add fruit.