Mango Coconut Chia Delight

# Ingredient List:

→ Chia Pudding Base

01 - 13.5 fl oz coconut milk (full-fat or light)

02 - 3 tbsp maple syrup or honey (to taste)

03 - 1 tsp vanilla extract (optional)

04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes, peeled and diced (about 14 oz flesh)

06 - 1 tbsp lime juice

07 - 1–2 tbsp maple syrup or honey (optional, to taste)

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes

09 - 1 tbsp chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves

# Directions:

01 - In a mixing bowl, whisk together coconut milk, maple syrup or honey, and vanilla extract until smooth.

02 - Stir in chia seeds thoroughly to ensure even distribution.

03 - Cover and refrigerate mixture for at least 2 hours, stirring once after 30 minutes to prevent clumping, until pudding consistency is achieved.

04 - Blend mango flesh with lime juice and optional sweetener until smooth; adjust sweetness to preference.

05 - Spoon chia pudding into serving glasses or bowls to fill halfway, then add a layer of mango puree on top.

06 - Garnish with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves as desired.

07 - Serve immediately or keep chilled until ready to enjoy.

# Expert Advice:

01 -

It requires no stove, no oven, and practically no skill, just patience while it sits in the fridge.
The mango layer tastes like sunshine, especially when limes are involved.
You can make it the night before and wake up to breakfast that feels fancy but took you ten minutes.

02 -

If you skip the thirty-minute stir, the chia seeds will settle into a dense layer at the bottom and the top will stay watery.
Mangoes vary wildly in sweetness, so always taste your puree before layering it in. You can't unsweeten it later.

03 -