Mango Coconut Chia Delight

# What You Need:

→ Chia Pudding Base

01 - 1 can (13.5 fl oz) full-fat or light coconut milk

02 - 3 tablespoons maple syrup or honey, to taste

03 - 1 teaspoon vanilla extract (optional)

04 - 6 tablespoons chia seeds

→ Mango Layer

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

06 - 1 tablespoon fresh lime juice

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

→ Toppings (optional)

08 - 2 tablespoons toasted coconut flakes

09 - 1 tablespoon chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves

# How to Make It:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract until smooth in a mixing bowl.

02 - Stir chia seeds thoroughly into the coconut mixture, ensuring even distribution.

03 - Cover and chill the mixture for at least 2 hours, stirring once after 30 minutes to prevent clumping, until thickened to a pudding consistency.

04 - Combine mango flesh with lime juice and optional sweetener; blend until smooth. Adjust sweetness as preferred.

05 - Spoon half the chia pudding into serving glasses or bowls, layer with mango puree, then top with remaining chia pudding or desired toppings.

06 - Sprinkle toasted coconut flakes, nuts, fresh mango cubes, or mint leaves over the top as desired.

07 - Serve chilled and enjoy.

# Expert Advice:

01 -

It's the kind of dessert that feels indulgent but actually nourishes you, no guilt required.
Zero cooking means you can make it while doing something else, then forget about it while the magic happens in the fridge.
Those unexpected layers—creamy, fruity, crispy—make every spoonful feel like a little surprise.

02 -

Don't skip the 30-minute stir—chia seeds will sink to the bottom and create a texture that's gritty instead of creamy if you let them settle undisturbed.
Mango ripeness matters more than you'd think; a truly ripe mango will blend into silk, while an underripe one stays grainy and slightly bitter no matter how long you blend.

03 -