Mango Turmeric Chia Pudding
This golden chia pudding is packed with protein and layered with a silky mango purée for a make-ahead breakfast that's creamy, tropical, and anti-inflammatory all in one jar! Lightly spiced with turmeric, cinnamon, and ginger, it preps in 15 minutes the night before and is ready to grab and go in the morning.
Equipment
- Whisk
- Jars
Ingredients
For the Chia Pudding Base:
- 3¾ cups unsweetened almond milk or coconut milk
- ⅔ cup chia seeds
- 3 scoops vanilla protein powder, about 75–90g
- 2 tbsp pure maple syrup or agave, to taste
- 1½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp vanilla extract
- Pinch of black pepper, activates the turmeric
- Pinch of salt
For the Mango Layer:
- 3 large ripe mangoes, peeled and diced (half blended into a smooth purée, half reserved for topping)
- 1 tbsp fresh lime juice
- 2 –4 tbsp agave or maple syrup, to taste
For Topping:
- Reserved fresh mango chunks
- Coconut flakes
Instructions
- In a large bowl, whisk together the almond milk, protein powder, agave, turmeric, cinnamon, ginger, vanilla extract, black pepper, and salt until the protein powder is fully dissolved and no clumps remain. Add the chia seeds and whisk again to distribute them evenly throughout the liquid.
- Let the mixture sit at room temperature for 10 minutes, then whisk again thoroughly. This second whisk breaks up any clumps of chia seeds that have already started to gel together and is the key step for a smooth, even texture rather than uneven clumps.
- Cover and refrigerate for at least 6 hours, but overnight is strongly preferred.
- Blend half the diced mango with the lime juice and agave until completely smooth. Taste and adjust sweetness. Set aside.
- When ready to serve, stir the chia pudding well to loosen it and check the consistency. If it’s too thick, stir in a splash of almond milk a tablespoon at a time until you reach the right consistency. If it’s too loose, refrigerate for another hour or two.
- To assemble, layer the chia pudding and mango purée into individual jars or bowls. Spoon a little more of the mango purée over the top of each serving and finish with fresh mango chunks and a sprinkle of coconut flakes.
Notes
- Overnight chilling gives the best texture by far. Six hours works in a pinch, but the chia seeds absorb more liquid and thicken more evenly with a full night in the fridge.
- A pinch of black pepper isn’t for flavor, it contains piperine, which helps your body absorb the curcumin in turmeric significantly better.
- Make the mango purée fresh the morning you serve rather than the night before so it stays bright and vibrant in color and flavor.
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