The Best Peach Mango Chia Pudding | Easy and Vegan

I could easily eat pancakes for breakfast every morning, but there are some days when I reach for something much lighter, but just as filling, and chia pudding is always a winner.  It’s easy to make and super easy to customize to my tastes or whatever I have on hand. And when I have some extra frozen fruit in the freezer, I love to make peach mango chia pudding.

WHAT YOU WILL NEED FOR PEACH MANGO CHIA PUDDING

For the Chia Pudding:

• Chia Seeds: the texture of the chia seeds changes when soaked with liquid and creates a jelly-like consistency.
• Plant Milk: to make the pudding creamy and activate the aforementioned texture change in the chia seeds.
• Maple Syrup: to sweeten the pudding.
• Vanilla Extract: for a richer flavor.

For the Peach Mango Purée:

• Frozen Peaches: are sweet and complement mangos very well.
• Frozen Mangos: are tart and tangy and work perfectly with peaches.

HOW TO MAKE PEACH MANGO CHIA PUDDING

For the Chia Pudding:

1. Mix the ingredients. In a bowl, mix the chia seeds, plant milk, vanilla extract, and maple syrup.
2. Let it set. Cover the bowl and allow the pudding to set for at least 2 hours in the fridge. 
3. Stir. To loosen the seeds that have settled to the bottom, stir or whisk until chunks are smoothed out.
4. Serve topped with granola, fruit, or any other toppings of your choice.

For the Peach Mango Purée

1. Thaw. Allow the frozen peaches and mango to thaw slightly, for about 10 minutes.
2. Purée. In a food processor, blend the peaches and mango until smooth.
3. Combine as desired with the chia pudding and add your desired toppings. I recommend nuts, seeds, or granola for an added crunch.

More Easy Vegan Recipes You'll Love:

• Tofu Scramble
• Almond Ricotta Toast with Macerated Strawberries

I hope you enjoy this recipe!

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