I am really starting to believe that spring is here and winter is no more!
After that crazy long winter we had, I was beginning to forget what sunshine felt like! Luckily, the temps are up and the sun is out (at least for today) and that makes me extremely happy! And to celebrate, I think we should all have a heaping serving of this decadent chia seed pudding topped with creamy mango curd!
Basically, this is all of your healthy breakfast fantasies rolled into one (at least, for me) because this seriously tastes like dessert but is 100% healthy for you!
The chia pudding has literally 2 ingredients (so SO easy), and instead of granulated sugar, I used coconut sugar for the curd 🙂 Which means you have no excuse for not having this in your mouth RIGHT NOW!
I am kind of excited about this, if you couldn’t tell. Just look at that bright, gorgeous mango curd! Ugh! So so so SO sweet/tart and all around delicious.
And in case you thought this couldn’t get any better, I have amazing news! This keeps incredibly well in the fridge, too! Which means that I just solved all of our “wanting a healthy breakfast but not wanting to wake up 30 minutes early” conundrum.
In fact, I have a small container waiting for me in the fridge and it’s all I can think about! Seriously, this is one of my favorite breakfast recipes to date! Especially with the fresh cubes of mango and the shredded coconut on top.
- 1 cup chia seeds
- 2 cups vanilla almond milk (or milk of your choosing)
- Mango Curd
- 5-7 mangos, peeled and cubed (should yield about 2 cups pureed)
- 1 egg
- 3 egg yolks
- ¾ cup coconut sugar
- 3.5 tbs. corn starch
- 1 tsp. vanilla
- The zest of 1 orange
- 1 tbs. of fresh orange juice
- The night before (or if you're in a rush, 2 hours beforehand) combine the chia seeds and almond milk in a medium-sized bowl and set in the fridge to chill.
- Mango Curd
- In the meantime, add the cubed mango to a food processor and pulse until pureed.
- Transfer the mixture to a small saucepan and heat over a medium-high heat. Stir continuously.
- Add the egg, egg yolks and sugar to a large bowl and beat until light in color and silky.
- Mix in the cornstarch
- Once the mango puree is warmed, slowly add half to the egg mixture. Whisk to combine.
- Once fully integrated, pour the egg/mango mixture back into the saucepan and heat over a medium-heat until it begins to bubble and thicken. (Make sure you stir continuously to prevent clumping)
- Remove from heat and let cool.
- Add the orange zest and juice and whisk to combine.
- Place in the fridge to cool.
- Once the chia seed mixture has thickened, and the mango curd is fully chilled, (about 1 hour later) layer the two and serve!
- *This keeps well in the fridge and is perfect taken into work in a small container!