It’s the time of year to lighten up desserts and snacking, and I have the perfect little recipe for just that, my Mango Cardamom Chia Pudding. It’s sweet, creamy, mango-y, fun & bright, and healthy to boot. Let’s get cardamom-y:
I love cardamom in sweet foods, it just adds a little something extra that’s unexpected..in a really good way. And I love simple to make snacks, because who doesn’t need more of those, right?
Mango Cardamom Chia Pudding is a healthy 5 ingredient snack that’s packed with protein and is filling yet light. Make 2 hours ahead of time, or just pop it in the fridge the night before for a ready to go anytime mini meal. Can easily be made vegan by using your favorite non-dairy milk and maple syrup instead of honey.
Ingredients
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¼ cup chia seeds
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1 cup low-fat milk or almond milk
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¼ teaspoon cardamom
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1 tablespoon honey or maple syrup
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½ mango, cubed
Instructions
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In a mason jar, add the chia seeds and milk, stir and let sit for 10 minutes. Then stir again to break up all clumps.
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Add in cardamom and honey or maple syrup, stir. Place in fridge for 2 hours or more to set.
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To a separate mason jar, layer by adding some of the cubed mango, then the chia pudding, then more mango. Enjoy cold.
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Mango Cardamom Chia Pudding will keep well in the fridge for a day or 2. If you need it to last longer than that, just keep the pudding on its own in the fridge. When ready to eat, add fruit.
