Skyr Chia Pudding with Mango (Print)

A creamy chia pudding with Skyr and mango, perfect for breakfast or a snack.

# Ingredients:

→ Base

01 - 2 cups plain Skyr (Icelandic yogurt)
02 - 1 cup unsweetened almond milk (or milk of choice)
03 - 1/4 cup chia seeds
04 - 2 tablespoons maple syrup or honey
05 - 1 teaspoon vanilla extract

→ Mango Layer

06 - 2 ripe mangoes, peeled and diced
07 - 1 tablespoon lime juice
08 - 1–2 teaspoons maple syrup (optional, for extra sweetness)

→ Toppings (optional)

09 - Fresh mango slices
10 - Toasted coconut flakes
11 - Chopped pistachios or almonds
12 - Mint leaves

# Directions:

01 - In a mixing bowl, whisk together Skyr, almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
02 - Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
03 - Combine the diced mango with lime juice and optional maple syrup. Blend half of the mixture to form a puree, leaving the rest as small mango cubes.
04 - When the chia pudding is set, stir it gently. Layer mango puree at the bottom of 4 serving glasses, spoon chia pudding over it, then top with reserved mango cubes.
05 - Garnish with fresh mango slices, coconut flakes, chopped nuts, and mint leaves. Serve chilled.

# Expert Tips:

01 -
  • This pudding is not just easy to make; it feels indulgent without the guilt.
  • With its creamy texture and tropical flavor, it’s a breakfast that can brighten even the dullest morning.
02 -
  • Always stir the chia pudding after 30 minutes of chilling; it prevents any pesky clumps.
  • Any leftover mango mixture can be blended to make a delicious smoothie!
03 -
  • If you want your pudding creamier, blend the Skyr mixture before chilling.
  • For an extra boost of flavor, consider infusing the almond milk with cardamom or cinnamon before adding it to the mix.
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