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February 16, 2017 Breakfast

Mango Lime Sunshine Chia Pudding

Mango Lime Sunshine Chia Pudding Like a sassy hybrid between a chia pudding + a smoothie- this golden dream packs juicy mango, fresh ginger and lime. A combo of blended banana and hemp seeds make this dessert-for-breakfast stupidly creamy. 

Guys, can you ever FEEL your body crying out for vitamin D?

January has come and gone and us poor Toronto folk have locked in record low amount sunshine of hours so far this year. Wrap that with work stress, bad eating habits here and there and the usual anxiety of a twenty-something and things can feel a little meh!

Mango Lime Sunshine Chia Pudding Mango Lime Sunshine Chia Pudding I’m feeling hopeful though. Today if you looked reallllllllly closely, I swear there was 10 seconds of a sunset on my trudge home from work.

Living on the 49th floor in the middle of Toronto has its downfalls. Like not having a lawn. And subsesquently not having a dog due to not having a lawn. But one thing that makes the climb worth it is the ridiculous Spring sunsets. The-stop-what-you’re-doing-and-snapchat-sunsets. 

Like the 6pm city sunsets, this mango chia pudding is an delicious taste of whats to come. 

It’s fresh + juicy YET rich and creamy. It’s thick enough for a spoon BUT thin enough for a straw (especially if you have one of those cool glass straws, jeallllous)

My favourite part -> its basically 2 steps to make. Blend the whole works together until smooooooth and whipped. Dump the chia seeds and stir. 

So easy you can pull it off at 7 am when you are on your way to work regretting every decision you’ve ever made in you’re life (don’t talk to me on Monday’s before me coffee, clearly)

Mango Lime Sunshine Chia Pudding

Print
Mango Lime Sunshine Chia Pudding

Ingredients

  • 1 mango (ataulfo or kent work great)
  • 1/2 ripe banana (frozen is best)
  • 2 tbsp hemp hearts
  • 1 tbsp fresh lime juice
  • 1 pinch sea salt
  • 1 cup of cold water
  • 4 tbsp chia seeds
  • optional but flavourful: 1 tsp fresh grated ginger, 1/2 tsp ground turmeric

Method

  1. In a high speed blender, add all of the ingredients but the chia seed. Blend for 30-40 seconds until the hemp seeds have blended in, and everything is creamy, whipped and frothy. No chunks allowed.
  2. Stir the chia seeds right into the blender, making sure they are evenly dispersed. Pour into a jar or sealed container and leave in the fridge for at least 20 mins (overnight is ideal) to let the chia seeds plump up.
  3. Enjoy!
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https://earthandoven.com/2017/02/16/mango-lime-sunshine-chia-pudding/

Categories: Breakfast

About Meredith | Earth & Oven

Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...more about E & O

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Reader Interactions

Comments

  1. Aimee says

    February 17, 2017 at 1:32 am

    Hello yum! I wish I had all these ingredients right now because I’d be blending up one of these smoothies.

    Reply
    • Meredith | Earth & Oven says

      February 17, 2017 at 2:11 pm

      Thanks Aimee! I feel you- I am not one of the lucky ones to carry fresh mangos with me at all times, luckily the frozen ones are pretty economical (and save the peeling).

      Reply
  2. Agness of Run Agness Run says

    April 27, 2017 at 2:48 pm

    What a healthy pudding recipe, Meredith! So mouthwatering!

    Reply
    • Meredith | Earth & Oven says

      April 27, 2017 at 8:36 pm

      Hey Agness! I am tentative about chia pudding a lot of the time but this one has a luxurious silky/creamy texture. Thanks for your comment :)!

      Reply

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