Mango Sticky Chia
Mango sticky chia is a light, creamy, and refreshing twist on the classic Thai dessert, mango sticky rice. Sweet, ripe mango pairs with coconut milk-infused chia pudding for a naturally wholesome treat that’s perfect for breakfast, snack time, or dessert. With just a few ingredients and minimal prep, this no-cook recipe sets in the fridge until thick and pudding-like. Finished with fresh mango roses, coconut flakes, and mint, it’s as beautiful as it is delicious. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
3 hr 10 min
3 hr 10 min
Ingredients
for 2 servings
- 1 (13-ounce) can of coconut milk
- ¼ cup plus 2 tablespoons black chia seeds
- 2 tablespoons honey or sweetener of choice
- 2 fresh mangoes, divided
- sweetened coconut flake, for garnish
- fresh mint, for garnish
Nutrition Info
- Calories 638
- Fat 38g
- Carbs 76g
- Fiber 11g
- Sugar 66g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Whisk together the coconut milk, chia seeds, and honey in a medium bowl until combined. Cover and refrigerate until the chia have absorbed most of the liquid and the mixture is thick and creamy, at least 3 hours or ideally 12 hours.
- Peel the mangoes. Slice the cheeks off 1 of the mangoes, and mash them using a fork. Thinly slice the cheeks of the remaining mango diagonally, and, using your hands, swirl the slices of each cheek together into a rose shape.
- Spoon the mashed mango evenly into the bottoms of 2 serving cups or small bowls. Top evenly with the chia pudding and the mango roses. Garnish with coconut flakes and mint, and serve.
- Enjoy!
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