Mango-Chia Pudding with Cardamom
Trader Joe'sMango-Chia Pudding with Cardamom
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup, or to taste
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
For the Mango Puree
- 2 ripe mangoes, medium, peeled, pitted, and diced
- 2 tablespoons water, as needed
- 1/4 teaspoon ground cardamom
For Garnish
- 1/4 cup toasted coconut flakes
- 2 tablespoons pistachios, chopped
- fresh mint leaves, as needed
Instructions
- 1
In a medium bowl, combine the chia seeds, unsweetened almond milk, maple syrup, 1/2 teaspoon ground cardamom, and salt for the chia pudding. Whisk thoroughly to ensure no clumps of chia seeds form. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency.
⏱️ 5 min
- 2
While the chia pudding chills, prepare the mango puree. In a blender, combine the diced ripe mangoes and 1/4 teaspoon ground cardamom. Add 1 to 2 tablespoons of water, if needed, to help achieve a smooth consistency. Blend until completely smooth. Taste and adjust sweetness or cardamom if desired.
⏱️ 10 min
- 3
Once the chia pudding is set, give it a good stir. Divide the chia pudding evenly among four serving glasses or jars. Layer with the mango puree, alternating between the pudding and puree for an appealing look. You can also swirl them together gently.
⏱️ 5 min
- 4
Garnish each serving with toasted coconut flakes, chopped pistachios, and fresh mint leaves before serving. Enjoy chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sMango-Chia Pudding with Cardamom
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup, or to taste
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
For the Mango Puree
- 2 ripe mangoes, medium, peeled, pitted, and diced
- 2 tablespoons water, as needed
- 1/4 teaspoon ground cardamom
For Garnish
- 1/4 cup toasted coconut flakes
- 2 tablespoons pistachios, chopped
- fresh mint leaves, as needed
Instructions
- 1
In a medium bowl, combine the chia seeds, unsweetened almond milk, maple syrup, 1/2 teaspoon ground cardamom, and salt for the chia pudding. Whisk thoroughly to ensure no clumps of chia seeds form. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency.
⏱️ 5 min - 2
While the chia pudding chills, prepare the mango puree. In a blender, combine the diced ripe mangoes and 1/4 teaspoon ground cardamom. Add 1 to 2 tablespoons of water, if needed, to help achieve a smooth consistency. Blend until completely smooth. Taste and adjust sweetness or cardamom if desired.
⏱️ 10 min - 3
Once the chia pudding is set, give it a good stir. Divide the chia pudding evenly among four serving glasses or jars. Layer with the mango puree, alternating between the pudding and puree for an appealing look. You can also swirl them together gently.
⏱️ 5 min - 4
Garnish each serving with toasted coconut flakes, chopped pistachios, and fresh mint leaves before serving. Enjoy chilled.
⏱️ 2 min