Mango-Coconut Chia Puddings

October is a month that is made for the color orange, so this week's I Heart Cooking Clubs theme is Think Orange!--Ellie Krieger recipes featuring orange-hued ingredients. There are plenty of orange ingredients I thought about using--salmon, sweet potatoes, shrimp, and cheddar cheese to name a few--but then Ellie Krieger's Mango-Coconut Chia Pudding caught my eye. I make chia pudding sometimes, with coconut milk and blueberries, or pineapple, or occasionally a chocolate version, but for some reason never with mango. I like how Ellie both blended my favorite orange-ish colored fruit into the pudding and then topped it with the mango chunks. 

Ellie says this about chia seeds: "Chia seeds are certainly impressive nutritionally. They are the highest plant source of omega-3s and fiber and they are rich in protein and antioxidants. Almost all of the fiber in chia seeds is the soluble type, like that found in oatmeal, which is why they gel when mixed with liquid. Besides making them useful in recipes, that gel-able fiber is credited for chia’s ability to help control hunger, manage blood sugar levels and prevent heart disease. While further research still needs to be done to fully support these claims, there are plenty of healthy reasons to enjoy chia. With only 55 calories in each tablespoon plus 2g of protein and 6g of fiber, they are certainly worth a try." (See more about chia seeds here at EllieKrieger.com)

Mango-Coconut Chia Pudding
Ellie Krieger via elliekrieger.com
(Makes 4 (1 Cup) Servings)

3 cups mango chunks, thawed if frozen
1 cup light, unsweetened coconut milk
1/4 cup honey
1 tablespoon fresh lime juice
4 tablespoons chia seeds
2 tablespoons coconut flakes (I used unsweetened, toasted coconut chips) 

Place 1 1/2 cups of the mango, the coconut milk, honey and the lime juice in a blender and blend until smooth. 

Divide the mixture evenly among four 8-ounce jars or glasses and stir 1 tablespoon of the chia seeds into each. After a few minutes stir again to insure the seeds are evenly dispersed. Cover, and place in the refrigerator for at least 4 hours or up to 4 days. 

(Deb's Note: Rather than stir the chia seeds into each individual glass, I put all four tablespoons into the blender jar with the blended mango-coconut mixture and pulsed it a couple of times, then poured it into the serving glasses. I find it is faster and less messy on the edges of the glass.) 

Top each serving with the remaining mango chunks and sprinkle with coconut flakes.

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Nutritional Info: Per Serving: Calories 271; Total Fat 10g (Sat Fat 5g, Mono Fat 0.43g, Poly Fat 3.37g); Protein 4g; Carb 47g; Fiber 8g; Cholesterol 0mg; Sodium 18mg
Excellent source of: Vitamin C Good source of: Vitamin A, Thiamin, Vitamin B6, Calcium, Manganese, Phosphorus.
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Notes/Results: Love the touch of lime juice for the tartness and the tropical combination with the mango and coconut. The coconut chips on top (I used unsweetened, toasted coconut chips) adds a nice crunch to the pudding, as do the chia seeds. ;-) These creamy, fruity puddings make a great breakfast, healthy and filling snack, or a yummy dessert. I will happily make them again.

You can see what orange ingredients and dishes everyone made by checking out the picture links on the Think Orange post at the IHCC website.