· By Julia Boase
Mango Chia Pudding
The perfect side for your lunches this summer! Made with 1/2 lite coconut milk for the flavour and 1/2 reduced fat cow's milk for the protein and calcium, it's also packed with fibre and will keep you full and satisfied all afternoon long.
Serves: 3–4
Keeps: Up to 3 days refrigerated
Ingredients
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Flesh of 1 ripe mango
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⅓ cup black chia seeds
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2 tsp maple syrup
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½ tsp vanilla paste
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200ml light coconut milk
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200ml dairy milk (or milk of choice)
Method
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Add all ingredients to a food processor or blender.
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Blend until smooth and creamy.
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Pour into an airtight container or one of our insulated food jars (so you're ready to grab and go) and refrigerate for at least 2 hours to thicken.