Vegan Mango Sago-Inspired Chia

Tropical chia pudding cups featuring mango purée and creamy coconut milk, vegan and naturally gluten-free.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups canned coconut milk, full-fat

03 - 2 tablespoons maple syrup or agave syrup

04 - 1 teaspoon pure vanilla extract

05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced

07 - 1 to 2 tablespoons fresh lime juice

08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream

10 - 1 tablespoon toasted coconut flakes

11 - 1 small mango, diced

12 - Fresh mint leaves, optional

# Directions:

01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping.

02 - Cover and refrigerate for at least 2 hours or overnight until thickened to pudding consistency. Stir once after 30 minutes to break up any clumps.

03 - Blend diced mangoes with lime juice and maple syrup if desired until smooth. Taste and adjust sweetness as needed.

04 - Once chia pudding is set, spoon a layer into the bottom of each serving cup. Add a generous layer of mango purée. Repeat layers as desired, finishing with mango purée on top.

05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and mint leaves if desired. Serve chilled.

# Expert Advice:

01 -

Fully plant-based, dairy-free, and gluten-free, making it suitable for many dietary needs.
Requires zero cooking time—ideal for hot summer days or quick meal prep.
The combination of healthy fats from coconut and fiber from chia seeds is both satisfying and nutritious.
Beautifully layered presentation that looks impressive with minimal effort.

02 -