Mango and Coconut Chia “Rice” Pudding

So I know we’ve been talking a lot about Fall lately, but let’s take things back to Summer.  Or at least a day a few weeks back that felt an awfully lot like Summer.  I had come to get some of their infamous pancakes and to do some browsing, which of course always includes free sampling.  Usually I just treat the fruit as a nice side to my pancakes and walk on without buying anything, but when I came across the most perfectly ripe mangos I’d ever seen selling for 2/$2 I had to stop, sample and buy.

The first went into this awesome chopped salad.  Luckily, it only called for 1/2 cup of mango because my general strategy when cutting a mango is to eat at least every other bite.  This comes down to my eating roughly half the mango, and that’s before you count pit.  You must always suck all of the flesh off the pit because that’s obviously the best part.  Just have dental floss ready.

I saved the second mango to use for dessert when my family came over for dinner a few nights later.  I decided I would make a raw vegan take on mango and sticky rice, using chia seeds instead of rice.  The dessert was a hit, just the right level of sweetness to tackle your dessert craving without making you want to chug a gallon of water.  And unlike my past shenanigans with mango and sticky rice, this recipe is all my own!

Mango and Sticky Chia “Rice” Pudding

A Messy Kitchen Original

• 1 cup almond milk 
• 1 cup light coconut milk (canned)
• 2 T agave nectar + more to garnish
• 1/4 cup + 1 T Chia Seeds
• 1 ripe mango

Combine first five ingredients in a bowl or mason jar, mix well and cover.   Allow to sit overnight to gel.  Separate into four bowls and top with diced mango and a drizzle of agave syrup.

Johanna