Chia Seed Pudding With Mango Curd
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
What You'll Need
  • 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
  1. 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.
  2. Mango Curd
  3. In the meantime, add the cubed mango to a food processor and pulse until pureed.
  4. Transfer the mixture to a small saucepan and heat over a medium-high heat. Stir continuously.
  5. Add the egg, egg yolks and sugar to a large bowl and beat until light in color and silky.
  6. Mix in the cornstarch
  7. Once the mango puree is warmed, slowly add half to the egg mixture. Whisk to combine.
  8. 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)
  9. Remove from heat and let cool.
  10. Add the orange zest and juice and whisk to combine.
  11. Place in the fridge to cool.
  12. Once the chia seed mixture has thickened, and the mango curd is fully chilled, (about 1 hour later) layer the two and serve!
  13. *This keeps well in the fridge and is perfect taken into work in a small container!
Recipe by The Blonde Chef at