Pistachio Milk Chia Pudding with Mango

A creamy, no-cook breakfast that sets overnight and is ready when you wake up. Rich pistachio milk meets juicy mango in every spoonful.

Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)

Prep Time: 5 minutes | Chill Time: 6 to 8 hours (overnight) | Servings: 2

Ingredients

• 1.5 cups Alt Milk fresh pistachio milk
• 4 tbsp chia seeds
• 1 tsp maple syrup or 3 to 4 drops stevia (optional)
• 1/4 tsp vanilla extract (optional)
• 1 ripe mango, peeled and diced (about 1 cup)
• A small handful of crushed pistachios for topping

Instructions

• In a bowl or jar, combine pistachio milk, chia seeds, vanilla extract, and sweetener if using.
• Whisk well to combine. Make sure no chia seeds are clumped together.
• Cover and refrigerate for at least 6 hours or overnight.
• In the morning, give the pudding a good stir. It should be thick and creamy.
• Spoon into serving glasses or bowls.
• Top with fresh mango pieces and crushed pistachios.
• Serve chilled and enjoy straight from the fridge.

Tip: Pistachio milk gives this pudding a naturally sweet, nutty flavour — you may not even need a sweetener. Prep two jars on Sunday night for an easy grab-and-go breakfast on Monday and Tuesday.

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