Vegan Mango Sago-Inspired Chia

Imagine the sweet tropical breeze of Southeast Asia as you savor each spoonful of this luscious Vegan Mango Sago-Inspired Chia Pudding. This vibrant, layered dessert transforms traditional mango sago into a plant-based delight that's both refreshing and indulgent. The contrast between the creamy coconut-infused chia pudding and the bright, tangy mango purée creates a symphony of tropical flavors that dance on your palate.

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This dessert has roots in the beloved mango sago pudding popular throughout Hong Kong and Southeast Asia. The traditional version features small tapioca pearls swimming in a mango and coconut milk base. Our plant-based reinvention swaps the tapioca for nutrient-rich chia seeds, creating a pudding that's not just delicious but also packed with fiber, protein, and healthy fats.

Ingredients

• Chia Pudding: 1/2 cup chia seeds, 2 cups canned coconut milk (full-fat, 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 (about 2 cups), 1-2 tbsp lime juice (to taste), 1-2 tbsp maple syrup (optional, depending on mango sweetness)
• Toppings: 1/2 cup coconut cream (from the top of a chilled coconut milk can), 1 tbsp toasted coconut flakes, 1 small mango, diced (for garnish), fresh mint leaves (optional)

Instructions

Prepare the chia pudding base

In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Mix well to avoid clumping.

Allow pudding to set

Cover and refrigerate for at least 2 hours, or overnight, until thickened and pudding-like. Stir once after 30 minutes to break up any clumps.

Create the mango layer

For the mango layer, blend diced mangoes with lime juice and (if desired) maple syrup until smooth. Taste and adjust sweetness.

Assemble your pudding cups

Once the chia pudding is set, layer in serving cups: Spoon a layer of chia pudding into the bottom of each cup. Add a generous layer of mango purée. Repeat layers as desired, finishing with mango purée on top.

Add the final touches

Top with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and mint leaves if using.

Serve and enjoy

Serve chilled.

Zusatztipps für die Zubereitung

For the best texture, use fresh, ripe mangoes at the peak of their sweetness. The ripest mangoes will have a slight give when gently squeezed and a sweet, fragrant aroma at the stem end. When preparing the chia pudding, whisk thoroughly immediately after adding the seeds to the liquid, then whisk again after about 10 minutes to prevent clumping. The pudding will continue to thicken as it chills, so don't worry if it seems a bit loose after the initial mixing.

Varianten und Anpassungen

This versatile dessert can be customized in numerous ways. For a more traditional sago feel, use small tapioca pearls (cooked and cooled) in place of or alongside chia seeds. For a tropical twist, substitute half the mango with ripe pineapple or passion fruit. If coconut isn't your preference, almond milk works well, though the pudding will be less rich. Those avoiding added sugars can rely solely on the natural sweetness of ripe mangoes and skip the maple syrup entirely.

Serviervorschläge

These pudding cups make a stunning presentation when served in clear glasses or small mason jars that showcase the vibrant layers. For an elegant brunch offering, serve in champagne flutes with tiny spoons. This dessert pairs beautifully with a lightly sweet Riesling or a refreshing glass of iced jasmine tea. For a complete tropical experience, serve after a meal of Thai green curry or Vietnamese summer rolls.

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As you spoon through the alternating layers of sunshine-yellow mango and ivory chia pudding, each bite offers a perfect balance of tropical sweetness and creamy richness. The toasted coconut flakes provide a delightful crunch against the smooth pudding, while the fresh mango pieces burst with juicy flavor. This dessert doesn't just satisfy your sweet tooth—it transports you to a beachside paradise with every spoonful.

FAQs About This Recipe

→ How do I prevent chia seeds from clumping?

Whisk chia seeds thoroughly with coconut milk and sweetener, then stir again after 30 minutes while chilling to break up clumps.

→ Can I use fresh coconut instead of canned milk?

Yes, fresh coconut milk works well but ensure it is well shaken to mix the cream and water evenly for the pudding texture.

→ What is the purpose of lime juice in the mango layer?

Lime juice balances the sweetness of mango and enhances the fresh tropical flavor of the purée.

→ Can tapioca pearls replace chia seeds?

Small tapioca pearls can be used for a traditional sago texture, either replacing or combined with chia seeds.

→ How long should I chill the pudding before serving?

Chill for at least 2 hours or overnight for the best creamy, thickened consistency and flavor melding.