ground cinnamon, vanilla extract, coconut - all to your taste
Peel and cut the mango flesh into cubes. (See notes in post for tips.)
Place half of the mango into a blender and mix until smooth.
Add all of the ingredients, except for the leftover chopped mango, to a large bowl and whisk well to combine.
Place the bowl into the fridge and let it sit for about 30 minutes or until the chia seeds have soaked up the liquid and the mixture is thick. Stir well to ensure that there are no clumps of chia seeds.
Evenly distribute the pudding between 4 serving glasses and top with the leftover mango. Refrigerate overnight or until ready to serve.
You can use fresh or frozen mango, depending on the season. If using frozen, allow it to defrost first.
I have used almond milk in this recipe, but you can use a milk of your choice.
Use a sweetener of your choice - honey, agave or monk fruit sweetener all work well in this recipe. Adjust the sweetness to your liking.
Please note, the nutritional information is based on the mixture being divided into four portions. Any additional add ons/flavourings that are listed as optional are not included in the nutritional information.