During my first trimester, one of the stranger things that happened to me was that my lifelong preference for sweet treats over salty snacks totally flip-flopped. All of the sudden I couldn’t get enough salty foods and didn’t really care about desserts. It was so crazy and I actually told my mom I hoped pregnancy might “cure” my insatiable sweet tooth for good. I mean how sweet would that be!? (<— Pun intended. I cannot be stopped.)
Well, by the time my second trimester began, my sweet tooth started to emerge again. Now it’s back in full force and I’m trying my best not to eat ALL THE SUGAR since I know that’s not best for baby, though I’d be lying to you if I said I wasn’t eating my fair share of ice cream and gummy candies these days.
In an effort to get some sweetness from a healthier source, on Tuesday evening I prepared a dessert dish I hoped might satisfy my sweet tooth and keep my spoon out of the pint of Ben & Jerry’s Milk and Cookies ice cream beckoning to me from the freezer. No, I’m not saying this dessert is a replacement for deliciously creamy ice cream, but it did end up satisfying my sweet tooth after dinner the following night, so I’ll consider that a win!
This mango banana chia seed pudding is very easy to throw together and only requires five ingredients, most of which you probably already have in your freezer or pantry.
Mango Banana Chia Seed PuddingPrint
This pudding is a keeper! The chia seeds give the pudding its thickness while also providing fiber, protein and healthy Omega-3s. The almonds add crunch and flavor and the banana mango base give the pudding a great punch of sweetness that’s amped up a bit thanks to a splash of maple syrup. It’s delicious!
- 1/2 cup frozen mango
- 1 frozen banana
- 1 1/3 cup milk of choice (I used almond milk but think coconut milk would be fabulous, too!)
- 1/2 tablespoon maple syrup
- 1/4 cup + 1 tablespoon chia seeds
- 2 tablespoons chopped roasted almonds
- Blend mango, banana, milk and maple syrup in a blender. Set aside.
- Combine chia seeds and almonds in a bowl and pour banana mango mixture on top. Stir to combine and refrigerate overnight or until chia seeds thicken and create a “pudding.”
- Scoop into bowls, garnish with almonds, banana slices, coconut, fresh mint leaves or desired toppings and enjoy!
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The chia seeds give the pudding its thickness while also providing fiber, protein and healthy Omega-3s. The almonds add crunch and flavor and the banana mango base give the pudding a great punch of sweetness that’s amped up a bit thanks to a splash of maple syrup. It’s delicious!
Quick tip: Check the gourmet foods section of your local TJMaxx or Marshalls for chia seeds. I can frequently find a bag for super cheap. And a little bit goes a long way since they expand in liquid!
And since I’ve had a few requests to include nutrition facts with recipes, here’s the breakdown for two servings if you use unsweetened vanilla almond milk:
I also think this recipe would be a great one to enjoy for breakfast if you paired it with a piece of peanut butter toast or a little something extra.
If you give this recipe a try, I hope you love it!