This mango chia pudding is inspired by the Mango Lassi, a traditional Indian yogurt drink. It’s sweet, with a subtle tart finish from the probiotic packed kefir.
I guess you could say I’m having a bit of a mango love affair this week. First a raspberry mango smoothie and now this mango chia pudding. Allow me to explain: Trader Joe’s Frozen Mango…end of explanation. I honestly don’t know how it’s so good. Sweet, creamy in texture, I eat it frozen out of the bag, and it in smoothies, and on yogurt, and in recipes. MANGO ON EVERYTHING.
I guess that’s just a thing we do. When I like a food it finds it’s way in everything. Coconut, almonds (and their butter), tahini, arugula, zoodles, avocados, granola, berries, ginger, sunflower seeds – those are just a few staples that I can’t get enough of. I know the whole “everything in moderation” thing is supposed to be good for you, but I suck at it.
When I do something I either do it or I don’t. Like reading, I can’t steadily read. I either plow through 3 books in a month or I just don’t read. When I first started running I definitely took it a little over board. Being an intense chica is blessing and a curse. I love falling in love with new ideas, hobbies, passions…foods. It’s exciting and exhilarating. I love the feeling of pouring everything you have into something. Or often in my case, finding new ways to eat my favorite foods. But it can be really tough to sustain that intensity over a long period of time and I’ve crashed and burned on many occasions.
I think as I’m getting older I’m getting a little better at this whole “balance” and “moderation” thing. Learning from those crashes, but trying not to extinguish that “fire in ma belly” excitement too quickly. I’m always proud when I can find balance and moderation. I guess that’s why I rely heavily on routines, because when it comes to moderation that’s what works for me. Things I’ve been able to sustain are my workout routine, healthy meal prepping, this blog.
When I do something I either do it or I don’t. Like reading, I can’t steadily read. I either plow through 3 books in a month or I just don’t read. When I first started running I definitely took it a little over board. Being an intense chica is blessing and a curse. I love falling in love with new ideas, hobbies, passions…foods. It’s exciting and exhilarating. I love the feeling of pouring everything you have into something. Or often in my case, finding new ways to eat my favorite foods. But it can be really tough to sustain that intensity over a long period of time and I’ve crashed and burned on many occasions.
Mango Chia Pudding
This mango chia pudding is inspired by the Mango Lassi, a traditional Indian yogurt drink. It’s sweet, with a subtle tart finish from the probiotic packed kefir.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 1 Cup of Frozen Mango
- 1 Cup of Plain Unsweetened Kefir
- 2 tsps of Maple Syrup
- 1 tsp of Vanilla Extract
- ½ TBSP of Coconut Cream
- 3 TBSPs of Chia Seeds
Instructions
- Place frozen mango and kefir into a high powered blender
- Blend until smooth
- Add the maple syrup, vanilla extract and coconut cream and blend
- Pour mixture into a medium container (like a mason jar)
- Add the chia seeds stir until the mixture is fully combined
- Let chill in the fridge for at least an hour (best if left overnight)
- Optional: Top with extra mango and crushed pecans
Your Turn:
- Do you have any foods that you tend to, you know, eat with everything?
- Any tips for a gal like me who’s
awful atworking on moderation?