Save Bring a touch of the tropics to your table with these Vegan Mango Sago-Inspired Chia Pudding Cups. This refreshing dessert is a plant-based take on a classic Southeast Asian favorite, layering creamy coconut milk chia pudding with a luscious, vibrant mango purée for a treat that is as beautiful as it is delicious.
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Whether you are serving this as a light ending to a dinner party or prepping it for a healthy breakfast, the layered presentation and creamy texture make it a standout choice for any occasion.
Ingredients
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- Chia Pudding: 1/2 cup chia seeds, 2 cups full-fat canned coconut milk (well-shaken), 2 tbsp maple syrup or agave syrup, 1 tsp pure vanilla extract, pinch of sea salt.
- Mango Layer: 2 large ripe mangoes (peeled and diced), 1–2 tbsp lime juice, 1–2 tbsp maple syrup (optional).
- Toppings: 1/2 cup coconut cream (from chilled coconut milk), 1 tbsp toasted coconut flakes, 1 small diced mango, fresh mint leaves (optional).
Instructions
- Prepare the Pudding
- In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and salt. Mix well to ensure there are no clumps.
- Refrigerate
- Cover and chill for at least 2 hours or overnight. After 30 minutes, give it a quick stir to break up any settling seeds.
- Create the Purée
- In a blender or food processor, blend the diced mangoes with lime juice and optional maple syrup until smooth. Adjust sweetness to your preference.
- Layer the Cups
- Once the pudding is set, spoon a layer into serving glasses, followed by the mango purée. Repeat the layers, finishing with mango on top.
- Garnish and Serve
- Top each cup with a dollop of coconut cream, fresh mango pieces, toasted coconut flakes, and mint. Serve chilled.
Zusatztipps für die Zubereitung
For the best results, use full-fat canned coconut milk to achieve the rich, velvety texture that mimics traditional sago. Be sure to whisk the mixture thoroughly at the start and once more during chilling to avoid any dense chia clumps.
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Varianten und Anpassungen
For extra texture, fold in small cubes of fresh mango directly into the chia pudding before you begin layering. If you want a more traditional sago feel, you can use small cooked and cooled tapioca pearls in place of or alongside the chia seeds.
Serviervorschläge
Serve these tropical cups chilled to keep them refreshing. They pair wonderfully with a lightly sweet Riesling or can be enjoyed alongside a glass of iced jasmine tea for a complete Southeast Asian-inspired experience.
Save Indulge in this guilt-free dessert that packs a punch of flavor. Each serving provides approximately 340 calories, 18g of healthy fats, 40g of carbohydrates, and 5g of protein, making it as nourishing as it is satisfying.
Recipe FAQs
- → How do I achieve the perfect chia pudding consistency?
Ensure chia seeds are well whisked with coconut milk to avoid clumps. Refrigerate for at least 2 hours or overnight to allow proper thickening.
- → Can I substitute fresh mango with frozen mango?
Frozen mango can be used, but fresh mango offers a brighter flavor and better texture for the layered purée.
- → What sweeteners work best for this dish?
Maple syrup or agave syrup provide natural sweetness that complements the tropical flavors without overpowering them.
- → Is there an alternative to coconut milk?
Full-fat coconut milk provides the best creaminess, but almond or cashew milk may be used, though texture and flavor will differ slightly.
- → How can I add extra texture to the layers?
Incorporate small diced mango cubes into the chia pudding or use small tapioca pearls alongside chia seeds for a chewy contrast.
