Mango-Raspberry Chia Pudding
This refreshing chia pudding, adapted from The How Not to Diet Cookbook, can be made with different fruits to suit your own taste or what is in season. The secret to unlocking the benefits of chia seeds may be grinding them up.
- 1 cup fresh or thawed frozen raspberries
- 1 cup fresh or thawed frozen diced mango
- ¼ cup ground chia seeds
- diced mango
- fresh raspberries
- unshelled sunflower seeds
- In a high-powered blender, combine the raspberries and mango with ½ cup of water and blend until smooth. Add the ground chia seeds and stir until evenly distributed. Pour the pudding into two dessert bowls or glass jars. Cover and refrigerate for 8 hours or overnight. Serve as is or topped with garnish of choice.
For an even creamier texture, blend the ground chia with the fruit and water.