Mango Chia Pudding

Peel and cube 1 fresh mango (or measure out 1 cup of frozen mango). Add to a blender or food processor with ¼-½ cup filtered water and puree until no large chunks remain. 1 mango was about 1 full cup for me.

Add 1 cup pureed mango, 1 cup coconut milk, ⅓ cup chia seeds, 2 tablespoons maple syrup, ¼ teaspoon sea salt, and ½ teaspoon vanilla extract to a medium mixing bowl.

Mix until incorporated.

Refrigerate 2-3 hours or overnight to thicken.

Make coconut whip by opening the can from the bottom and pouring off the coconut water. Either discard or keep for smoothies.

Place just the cream into a medium sized mixing bowl and beat until fluffy using a stand or hand mixer, about 3-4 minutes. Add 2-4 tablespoons maple syrup and ¼ teaspoon vanilla extract to the cream and beat until combined. 3 tablespoons was perfect for me, but sweeten to your own taste. Set aside.

Peel and chop 1 ripe mango.

Assemble puddings by placing ~½ cup pudding into 4 small serving dishes. Top each with ~¼ cup chopped fresh mango. Then spoon desired amount of coconut whipped cream over each. Garnish with chia seeds and fresh mint. Enjoy!
Prep time does not include pudding chill time (approximately 2-3 hours or overnight).
Prep time does not include coconut milk chill time for the coconut whipped cream.
Kept separate, the pudding will keep for up to a week covered in the fridge. Assembled puddings will keep for 1-2 days covered in the fridge.