Tropical Mango and Kaffir Lime Chia Pudding
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The key to a great day is an equally amazing breakfast. Don’t you agree? Well, as it happens, my Tropical Mango and Kaffir Lime Chia Pudding recipe is the perfect catalyst.
Packed with tropical flavors, healthy as can be, and incredibly easy to make, this chia pudding is exactly what you need in your life.
It tastes like waking up to blue skies and a light, salty ocean breeze, on a remote paradise island in Thailand. It tastes like bliss. Like fruity, limey, coconutty happiness.
And I don’t know about you, but that’s how I prefer to start my day.
Tropical Mango and Kaffir Lime Chia Pudding
This recipe is actually inspired by the chia pudding at my favorite cafe and restaurant here, in my own paradise home of Byron Bay, Australia. (Hi, Roadhouse, I’m talking about you.)
I ordered their mango and lime chia pudding for brunch a few weeks ago (along with a beautiful iced coffee), and fell in love. So I decided to recreate it at home, incorporating my recipe for the world’s best granola and my favorite fruits.
So here you are, friends. This is my recipe for Mango and Kaffir Lime Chia Pudding – also known as the breakfast of my dreams.
You’re going to love it!
Ingredients for Mango and Kaffir Lime Chia Pudding
Let’s start with the ingredients. To make my chia pudding, you need only five simple ingredients:
- Fresh or frozen mango
- Kaffir lime leaves
- Almond milk
- Chia seeds
- Agave or honey
A little love note to kaffir lime leaves: I am obsessed with kaffir lime leaves. If you haven’t worked with them much, then you’re in for a treat! Crush them up to release their aromatic oils, and use them in curry pastes, soups, stir-fries, in peanut sauce for gado gado, julienned on top of Thai mango sticky rice, in breakfasts like this chia pudding, smoothies, and in desserts… The options are deliciously endless. Incorporate them into any dish that could benefit from some punchy (but not sour) lime flavor!
How to Make this Chia Pudding
Making my Mango and Kaffir Lime Chia Pudding is so (so, so) easy.
Just three steps, and five minutes, and you’re ready to go!
- In a blender, blend the mango, kaffir lime leaves, agave or honey, and almond milk until smooth.
- Place the mixture into a bowl, and stir in the chia seeds until they are all coated. Allow the mixture to sit for two minutes, and give it another good stir.
- Then, if you wish, you can divide the pudding into separate jars or tupperware, and cover them up. Place your pudding in the fridge and allow it to set, for a few hours, or overnight.
Then top with your favorite ingredients and enjoy!
Favorite Chia Pudding Toppings
The beauty of chia pudding is that you can top it with whatever complementary fruits, granola, and yogurt you have on hand, but I’ll let you in on my favorite toppings!
For the ultimate Mango and Kaffir Lime Chia Pudding, top it with any (and preferably many!) of the following:
- The Best Granola Ever (a must)
- Kiwi
- Mango
- Bananas
- Passionfruit
- Plums
- Grapes
- Coconut or Greek yogurt (a must)
Mango and Kaffir Lime Chia Pudding
Like having breakfast in paradise! Packed with tropical flavors, healthy as can be, and incredibly easy to make, this mango and kaffir lime chia pudding is exactly what you need in your life.
- Prep Time: 5
- Total Time: 5 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Blender & Fridge
- Cuisine: Western
- Diet: Vegan
Ingredients
- 1/2 cup mango (fresh or frozen)
- 2 kaffir lime leaves
- 1/2 cup almond milk (unsweetened)
- 1 tsp agave syrup (or honey)
- 4 tbsp chia seeds
Instructions
-
In a blender, blend the mango, kaffir lime leaves, agave syrup, and almond milk until smooth.
-
Place the mixture into a bowl, and stir in the chia seeds well, until they are all coated. Allow the mixture to sit for two minutes. Give it another good, vigorous stir, breaking up any clumpy bits.
-
Cover your pudding, place it in the fridge, and allow it to set in the fridge for a few hours (or overnight).
- To serve, divide into two bowls. Top with coconut yogurt, the best granola ever, and fruits of your choice (such as passionfruit, mangoes, kiwi, plums, grapes, and/or bananas), and enjoy!
Notes
- MEAL PREP: I like to make a double batch of chia pudding on Sunday nights, divide the mixture up into multiple jars, and eat it for breakfast throughout the week. It will keep in the fridge for 3-4 days.
- KAFFIR LIME LEAVES: Get a tree if you can! I would if I could. But instead, I buy a giant handful of organic kaffir lime leaves at a time from my local shop and freeze them. They keep frozen for 3 months.
- ALMOND MILK: You can sub for any other nut milk you like.ย
