Chia pudding with mango and kiwi, a light and energy-packed recipe, just sweet enough with fresh fruit. For this recipe I used a delicious white kefir drinkable yogurt and yellow kiwi, but for an extra touch of color you can also use green kiwi and lots of dark chocolate chips. Perfect to prepare the night before, this idea is still ideal to enjoy just a couple of hours after preparation, because, thanks to the chia seeds, it immediately becomes a healthy and delicious “pudding” to savor. Below I leave you other ideas for using chia seeds and at the end of the recipe, complete with all the step-by-step photos, I will answer the most common questions on the subject.

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 1 Hour 30 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 mango
1 kiwi (yellow)
1 2/3 cups yogurt (kefir drinkable yogurt)
6 2/3 tbsp chia seeds
1 tablespoon sweetener
1 tablespoon desiccated coconut
to taste dark chocolate

Tools

1 Knife
1 Cutting board
1 Spoon
2 Glasses
1 Blender
1 Bowl

Steps

To make the chia pudding with mango and kiwi, first separate the mango from the pit and score it to separate the flesh from the skin. Blend half of it for a few moments with one tablespoon of sweetener until you obtain a creamy, homogeneous mixture.
Pour the mixture into the bottom of the two glasses. Level and place in the refrigerator to rest.
In a bowl, add the chia seeds and mix them with the kefir yogurt. Distribute into the containers and let rest for another hour.
After this time, decorate with peeled kiwi cut into thin slices, the desiccated coconut, the remaining mango cut into cubes and the chocolate chips. You can enjoy your breakfast immediately or prepare it the night before, cover the container with cling film and eat it the next day.
You can also garnish the chia pudding at the moment of serving with fresh fruit and the other ingredients, to best preserve all the nutritional values of the fresh fruit.