Mango Chia Pudding

Serves: 5-6

1 mango, peeled and chopped
1.5 cups coconut milk (about 1 can of full-fat coconut milk)
½ cup almond milk
2 tablespoons honey (or Xylitol)
1.5 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
1/4 – 1/2 cup chia seeds



Blend the first 8 ingredients on high speed until well incorporated.

Transfer mixture to a bowl and thoroughly whisk in the chia seeds for 30 seconds.

Wait 10 minutes and very thoroughly whisk the mixture again for 30 seconds, making sure to scrape the bottom of the bowl.

Refrigerate overnight so the seeds can blossom and the pudding sets up. Pudding will keep for 5-6 days in the fridge.
Adapted from Flavcity

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