Mango Chia Pudding

After a week off spending some quality time with my sister, watching movies at home till the wee hours and eating an indecent amount of ice creams, I'm back! Pretty sure you guys are busy too enjoying the summer holidays so I guess you didn't miss me very much, hehe. I've also been preparing several new recipes, can't stay away from my kitchen tools for too long and always find an excuse to cook something new.
So it's not ice cream every day (although I do think about it and when I want something sweet yet healthy I know some chia or quinoa pudding will help me conquer those sugar cravings. 
I had a bunch of beautiful perfectly ripe mangoes that my sister brought home to make smoothies and couldn't pass the opportunity to prepare a yummy chia pudding with mango puree. It's refreshing, makes my stomach feel so good (chia and mango are great for your digestive system!), naturally sweetened, quick and also pleasant to the eyes.
You can choose whatever topping your heart desires like chopped nuts, some banana slices and even granola. I opted for coconut whipped cream and some berries I had from a previous recipe and it turned out really good and creates a beautiful color contrast.
Wishing you all a fabulous week! 

Mango Chia Pudding
(2 servings)

1 cup coconut-rice milk.
4 tablespoons chia seeds.
1 tablespoon agave syrup (optional).
1/4 teaspoon vanilla extract.
1 teaspoon baobab powder.
1 ripe mango.
Coconut whipped cream.
Mixed berries.

- You can use your favorite plant-based milk but I find that the coconut-rice milk works great in this recipe because it has a natural sweet taste without having to add any sweeteners. 
- The agave syrup is optional, you can leave it out if your milk is already sweetened or has a natural sweet taste.
- Instead of pure vanilla extract you can use 1/8 teaspoon of pure vanilla powder but keep in mind that the chia pudding will look a bit darker than the one shown in the pictures. I didn't add the vanilla only for photography purposes.
- To make the coconut whipped cream remember to refrigerate one can of full-fat coconut milk at least 24 hours before proceeding.

In a medium mixing bowl whisk the chia and milk until completely combined, stir in the vanilla, baobab powder and agave syrup (if using). Transfer to a jar with a lid or an airtight container and refrigerate until the chia seeds soak up the liquid and it reaches a pudding-like consistency, around 15-20 minutes.
Meanwhile chop the mango and blend until pureed using a food processor or high speed blender.
Also, while the pudding is in the fridge prepare the coconut whipped cream: simply whip the thick white cream you find when opening the can of full fat coconut milk using an electric mixer at high speed. Add in a tablespoon of agave syrup or a few drops of estevia and whip until fluffy. Refrigerate if not using immediately.
To serve alternate layers of chia pudding with mango puree, top with the coconut whipped cream and some berries.