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.
Servings 2
Daily Dozen 
Ingredients
- 1 cup fresh or thawed frozen raspberries
- 1 cup fresh or thawed frozen diced mango
- ¼ cup ground chia seeds
Optional Toppings:
- diced mango
- fresh raspberries
- unshelled sunflower seeds
- pepitas
Instructions
- In a high-powered blender, combine the raspberries and mango with ½ cup (120 ml) 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.
Notes
For an even creamier texture, blend the ground chia with the fruit and water.
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