Pudding de chia à la mangue
Un pudding de chia avec un peu de purée de mangue et de banane, à servir en petite quantité, à l'occasion, en accompagnement d'un repas.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Blend the mango
Put the chopped mango flesh in a blender or use a hand blender and blend until smooth and silky, with no lumps. Set half aside for layering later.
- 1 small mango (about 200 g flesh) mango
✅ C'est prêt quand : puree is smooth with no visible chunks
Mix the chia base
In a bowl, whisk the chia seeds, plant milk, vanilla, mashed banana and half of the mango puree together well, so the chia seeds don't clump in one spot.
- 80 g chia seeds
- 600 ml plant milk
- 1 tsp vanilla extract
- 1/2, mashed banana
- about 100 g (half of the puree from step 1) mango puree
✅ C'est prêt quand : mixture looks evenly speckled with chia, no dry clumps
Rest and stir once
Let the mixture sit for 15 minutes, then give it a good stir again — this breaks up any clumps and spreads the chia seeds evenly so the pudding sets smooth, not gluey.
- all of it chia mixture from step 2
✅ C'est prêt quand : mixture is smooth and slightly thickened, no clumps left
Chill until set
Cover the bowl and refrigerate for at least 4 hours, or overnight, until thick and pudding-like. It keeps well in the fridge for up to 3 days, so it's perfect to make ahead for busy mornings.
- all of it chia mixture from step 3
✅ C'est prêt quand : pudding is thick and holds its shape when scooped
Layer the pudding
Spoon the set chia pudding and the reserved mango puree into small cups in alternating layers, so you can see pretty orange and cream stripes through the glass.
- all of it chia pudding from step 4
- about 100 g (reserved half from step 1) mango puree
✅ C'est prêt quand : cups show clear alternating stripes of pudding and puree
Make a happy face
Top each cup with a small ring of mango pieces for a sun shape, a blueberry smile and strawberry slices for cheeks. Little helpers love arranging the fruit faces themselves — it makes them much keener to eat it. Serve a small portion alongside a meal rather than on its own, so it stays an occasional treat.
- a few small pieces (mango, blueberry, strawberry) fresh fruit to decorate
Blend the mango
Put the chopped mango flesh in a blender or use a hand blender and blend until smooth and silky, with no lumps. Set half aside for layering later.
- 1 small mango (about 200 g flesh) mango
✅ C'est prêt quand : puree is smooth with no visible chunks
Mix the chia base
In a bowl, whisk the chia seeds, plant milk, vanilla, mashed banana and half of the mango puree together well, so the chia seeds don't clump in one spot.
- 80 g chia seeds
- 600 ml plant milk
- 1 tsp vanilla extract
- 1/2, mashed banana
- about 100 g (half of the puree from step 1) mango puree
✅ C'est prêt quand : mixture looks evenly speckled with chia, no dry clumps
Rest and stir once
Let the mixture sit for 15 minutes, then give it a good stir again — this breaks up any clumps and spreads the chia seeds evenly so the pudding sets smooth, not gluey.
- all of it chia mixture from step 2
✅ C'est prêt quand : mixture is smooth and slightly thickened, no clumps left
Chill until set
Cover the bowl and refrigerate for at least 4 hours, or overnight, until thick and pudding-like. It keeps well in the fridge for up to 3 days, so it's perfect to make ahead for busy mornings.
- all of it chia mixture from step 3
✅ C'est prêt quand : pudding is thick and holds its shape when scooped
Layer the pudding
Spoon the set chia pudding and the reserved mango puree into small cups in alternating layers, so you can see pretty orange and cream stripes through the glass.
- all of it chia pudding from step 4
- about 100 g (reserved half from step 1) mango puree
✅ C'est prêt quand : cups show clear alternating stripes of pudding and puree
Make a happy face
Top each cup with a small ring of mango pieces for a sun shape, a blueberry smile and strawberry slices for cheeks. Little helpers love arranging the fruit faces themselves — it makes them much keener to eat it. Serve a small portion alongside a meal rather than on its own, so it stays an occasional treat.
- a few small pieces (mango, blueberry, strawberry) fresh fruit to decorate
The Story Behind the Dish
Mango is the Philippines' national fruit, and the sweet, fiber-free Carabao variety grown there is prized around the world. For generations, Filipino families have eaten ripe mango simply sliced, blended into shakes, or folded into desserts like mango float and halo-halo, always leaning on the fruit's own natural sweetness rather than piling on sugar.
This chia pudding takes that same love of ripe mango and turns it into an easy, occasional treat parents can make ahead for little ones, served in small portions alongside a meal. Swirling a little mango puree through a simple chia base is a small, modern twist on a very old favourite, built for busy mornings and small, curious eaters.
⭐ Why It's Famous
It's naturally sweet, soft enough for little mouths, needs no cooking, and the bright mango colour makes it an easy sell to picky toddlers.
💡 Fun Fact
The Carabao mango, the main variety grown in the Philippines, is famous worldwide for being exceptionally sweet with very little fibre, which is why it blends into such a smooth puree.
Philippines, especially mango-growing regions like Guimaras and Zambales
10.59°N, 122.63°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!