Ingredients:

• 1 cup chia seeds
• 2 cups coconut milk
• 1/2 cup maple syrup
• 1 ripe mango, peeled and diced
• 1/4 teaspoon ground cardamom (optional)
• 1/4 teaspoon salt

Instructions:

1. In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, mango, cardamom (if using), and salt.
2. Cover the bowl and refrigerate for at least 2 hours, or overnight.
3. Serve the pudding chilled, topped with additional mango, coconut, nuts, or seeds.

Enjoy!

Here are some tips for making mango chia pudding:

• Use full-fat coconut milk for the richest flavor and creamiest texture.
• If you don’t have maple syrup, you can substitute honey or agave nectar.
• If you don’t have cardamom, you can omit it or substitute another spice like cinnamon, ginger, or nutmeg.
• For a richer flavor, you can toast the chia seeds in a dry skillet over medium heat for a few minutes before adding them to the other ingredients.
• To make the pudding ahead of time, simply prepare it as directed and refrigerate for up to 3 days.
• Mango chia pudding is a versatile dish that can be customized to your liking. Try adding different fruits, nuts, seeds, or spices to create your own unique flavor combination.

I hope you enjoy this recipe!