Mango Chia Pudding (Gluten Free, Raw)

This pudding has become another favorite of mine, because it is so easy to prepare and its low in calorie and not only provides so many nutritional benefits but also keeps me full for long. I used almond milk, if you would like to make your own Almond Milk, see recipe. Remember the television commercial- Chi Chi Chia, chia pet in the USA? Chia seeds have so many health benefits, who would believe that these tiny seeds are such a power house of nourishment. Chia seeds are white, black or grey staple cereal eaten in native Mexico thousands of years. They contain omega-3 fatty acids, protein, antioxidants and fiber. They have a bland flavor and can be added to smoothies, soups, puddings, breads, desserts whole or ground. Chia seeds can be very helpful as a part of a weight loss regime, when chia seeds are mixed with water or milk the seeds swell in size and becomes gel like. They are digested slowly, they keep you full for longer and keep your blood sugar stable. Chia seeds are high in fiber, they act as a broom while passing through the colon, they help to prevent constipation, Irritable Bowel Syndrome, and diverticulitis. Chia seeds when grounded and substituted in baked goods for eggs, oil or butter, not only add nutrition but less fat.


  • 1 cup almond milk
  • 1 cup mango chunks
  • 1 banana ( I used frozen)
  • 1 tablespoon chia seeds


In a blender add almond milk, mango chunks, and banana. Blend until smooth, add chia seeds and pulse to combine. Pour into serving glass or bowl immediately, chia pudding will thicken. Serve immediately or keep refrigerated.

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  1. Michelle, this combination sounds fabulous! Now I’m eagerly waiting for the mango season to enjoy the pudding with some perfectly ripe and sweet fruit. I’ve tried raw banana ice cream, so I know just how creamy and delicious this can be, I just have to try it with mango. Thank you for sharing the recipe.

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