I’ve been teaching a year-long series of cooking classes at 8 x 8. Yesterday we did Sugar Blues, a tasting of alternative ways to sweeten your breakfast and treats.
We tasted our way through the class with Orange Ginger Crunch Cookies (sweetened with brown rice syrup and maple syrup), Peanut Butter Date Balls (sweetened with whole dates), Just Banana Ice cream (frozen bananas thru a Champion Juicer) and todays recipe, Mango Chia Breakfast Pudding (sweetened with only mangos.) Rarely found perfectly ripe at the grocery store, give your mangos at least a few days at home to come into their glory of tropical sweetness. If you can’t wait, add a little honey to end result.
Super easy to make, I eat this pudding for breakfast, adding a few toasted nuts for a nice balance of protein, fruit, good fat, and fiber. Little but powerful chia seeds add protein, calcium, iron, and omega 3 fatty acids. Whirl everything in a food processor, or better yet, in a Vitamix, for the best silky texture.
Make on a Sunday and eat all week; Mango Chia Breakfast Pudding stores well in the refrigerator.
Mango Chia Hazelnut Breakfast Pudding
- serves 5-8
2 ripe mangos
½ cup canned coconut milk (use a mix of the fat and liquid)
Drizzle honey (optional)
3 tablespoons chia seeds
Remove the mango meat from the pit and put in a blender with coconut milk and optional honey (or other sweetener). You might save a little of the mango cubes for garnish. Blend till creamy.
Add in the chia seeds and just combine.
Pour into a bowl and refrigerate for at least 30 minutes to allow the seeds to swell and the pudding to cool. Top with mango garnish, hazelnut and mint.
NOTE: you can make the night before and serve morning of, it stores well in the fridge.