The creamy Turmeric Mango Chia Pudding is the breakfast for bellies that get peckish first thing in the morning. The tropical freshness of real mango combined with the goodness of chia and haldi make it a mini adventure in a jar!
When you want to start your morning on the right foot, you start with a breakfast that packs a healthy punch. And if you can make it in less than 5 minutes the night before, even better!
That’s why we’re talking turmeric mango chia pudding today – the simplest breakfast you can make. Stir a few tablespoons of the seeds in a cup of milk the night prior and voila, in the morning you have a lovely thick pudding with the consistency of sabudana (sago).
Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. It means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. – WebMD
What are the benefits of chia seeds?
I think it was four years back when the very versatile chia seeds burst into mainstream popularity. Everyone hailed them as superfoods because they are loaded with antioxidants, fibres, proteins, calcium, magnesium, and omega – 3 fatty acids.
And the seeds have proven true to the moniker. Unlike flax seeds, chia seeds don’t have to be ground to get all their nutritional benefits. You can sprinkle them on your salads, smoothies, shakes, and yogurt. Mix them in your baked goodies or jams. (I’ve made a wonderful mulberry jam out of them). Or even use them as thickeners because they swell up quite a bit in liquid.
How to Make Turmeric Chia Pudding?
The reason I adore making turmeric chia pudding is because it is a great ‘make-ahead breakfast’ recipe. On top of it, the pudding requires just two steps.
First, blend the diced mango, turmeric, maple syrup or honey, and milk in a blender until you have an ultra-creamy and smooth mixture. Second, pour the mixture into a small jar and whisk in the chia seeds.
Cover the jar and let it chill in the refrigerator overnight. All you have to do the ensuing morning is garnish and serve.
I don’t usually sweeten my chia pudding. The natural sweetness of fresh mango fruit is more than satisfying. If you prefer a sweeter note to the pudding, add in honey or maple syrup.
I like to use light coconut milk or homemade almond milk to make the pudding. You could certainly use any milk, dairy or non-dairy, of your choice.
The recipe serves one person, very generously.
Serving the turmeric mango chia pudding
When you are ready to serve the chia pudding as breakfast next morning, stir it well. If the consistency is too thick for you, pour in a bit more milk. Since chia seeds have the mildest taste – almost flavourless, you can garnish with any fruit, seeds, nut, granola, or topping you’d like.
For me, the tangy-sweet tropical bliss of mango pairs perfectly with a few slivers of pistachio and almond. To complement the lovely golden hue of turmeric (which, FYI, is one of the most healing spices), I top the pudding off with some pomegranate.
The turmeric mango chia pudding is high in fiber and protein. It keeps you filled for a long time, and it satisfies the craving for sugar. What more can you ask from the first meal of the day? That’s it quick? Well, the pudding is that too!
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Turmeric Mango Chia Pudding
- 3/4 cup Light coconut milk You can use any milk of your choice
- 1/2 Mango, peeled and chopped
- 1/2 tsp Turmeric powder
- 1 tbsp Maple syrup or honey You may need more if the mango is not sweet enough
- 2 tbsp Chia seeds
- Blend the mango, turmeric, maple syrup/ honey, and milk in a blender until smooth.
- Transfer to a small bowl or jar. Whisk in the chia seeds. Cover and chill in the refrigerator overnight.
- Stir the mixture well the next morning. Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
- Serve topped with nuts and any fresh fruit of your choice. Enjoy!