While every woman’s pregnancy experience is different, one thing we can all agree upon is the cravings are oh-so real. And although the reasons behind the powerful urge to consume certain foods (as in ALL of the chocolate chip cookies) are not fully understood, these indulgences effect almost all women at some point during pregnancy.
I, too, can relate: After getting through some intense food aversions during my first trimester, I found that sweet fruity flavors as well as cool, creamy foods suddenly topped of the list of things I wanted to eat. But rather than rush toward the candy or ice cream aisle, I flipped through the pages of my Superfood Snacks cookbook for inspiration, and it was there that I had an epiphany: chia pudding is the ultimate healthy pregnancy treat!* What's more, the book's recipe for a Mango Chia Pudding takes this soothing experience to the next level, hitting a lot of indulgence check marks flavor-wise, while being loaded with important pregnancy nutrients for a growing baby and a healthy mom.
Now in my third trimester, my recipe for a tropical Mango Chia Pudding has become hands-down absolute favorite thing to bliss-out on. And although it’s clearly a win for pregnancy, it’s actually a great recipe for almost everyone, whether pregnant or not (in fact, I have to double the batch every time I make it because my husband eats so much of it, too!).
Whether you use it as an after-dinner dessert, midday snack, or mix it with yogurt for breakfast, use this Mango Chia Pudding as the perfect treat to keep your health goals in check while you enjoy this very special time.
*Always ask your doctor before beginning a new dietary regimen while pregnant.
WATCH HOW I MAKE MY MANGO CHIA PUDDING FROM SUPERFOOD SNACKS:
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MANGO CHIA PUDDING INGREDIENT BENEFITS:
Mangoes: These tropical fruits are fantastic pregnancy food which are rich in vitamin C, vitamin B6, beta carotene, folate, iron and more—all nutrients your doctor is likely telling you to consume enough of!
Chia: A superfood staple for pregnancy, chia seeds are an exceptional source of fiber (helpful for compromised bowels), along with essential fatty acids (good for brain-building), and important minerals like iron and calcium.
Liquid Stevia: While there’s no nutritional benefits to consuming stevia, it does help keep this recipe satisfyingly sweet while remaining lower in sugar.
MANGO CHIA PUDDING PREP TIPS:
Quick and easy, chia pudding is a great recipe to whip on on a whim. Consider these small tips to enjoy your best batch yet!
Use super ripe mangoes. The riper your mangoes, the better your pudding will turn out! Choose the softest large mangos you can find (we like the Kent variety) for maximum juiciness and sweetness. If you don’t have access to fresh soft mangoes, defrost two generous cups of frozen mango chunks instead.
Blend briefly. Don’t blend the chia seeds into the mixture for too long (just enough to mix them), else they’ll start to break down. Part of the fun of chia seed pudding is the quirky texture of the swollen seeds!
Use alcohol-free liquid stevia. Most physicians recommend omitting all forms and quantities of alcohol during pregnancy. Even though liquid stevia contains only trace amounts of alcohol, it’s likely best to use an alcohol-free version to be on the safe side.
Get creative on uses. While we love this pudding all on its own, it has a surprising number of other recipe adaptations that can be applied. We love freezing it in popsicle molds (fun!), using it as a sauce for low-sugar vegan ice cream (naughty!), or my personal favorite: combining it with vanilla non-dairy yogurt to make an epic breakfast parfait.
MORE HEALTHY SWEET TREATS:
Mango Chia Pudding
When you have a luscious recipe like this one, it’s easy to understand why mango is one the world’s most popular fruits. This recipe keeps very well refrigerated, so double the batch if you’d like enough to enjoy all week! Recipe adapted and reprinted with permission from Superfood Snacks, by Julie Morris.
Prep Time: 5 mins | Chill Time: 30 mins | Total Time: 35 mins Servings: 2 Author: Julie Morris
2 large very ripe, soft mangoes
½ cup canned light coconut milk
1 tablespoon maple syrup or other liquid sweetener
3 tablespoons chia seeds
Unsweetened coconut flakes or shreds, for serving (optional)
1. First, cut the fruit from the pit: Stand a mango on a cutting board, stem facing up. Holding the top of the mango, slice the two plump mango “cheeks” from the large inner pit on both sides. On each of the cheeks, lightly score the fruit flesh in a ½-inch wide crisscross pattern, taking care not to cut through the skin. Scoop the flesh into a blender, and repeat with any remaining mango still attached to the pit. Finally, if the mango is extra juicy, “milk” the pit over the blender pitcher by squeezing the pressing the flesh to get the juice out. Repeat with the remaining mango.
2. To the blender, add the coconut milk, maple syrup, and 6 drops of liquid stevia. Blend until smooth. Add the chia seeds, and turn the blender on low for just a second to incorporate the chia seeds into the mixture, but do not blend. Taste for sweetness, and mix in additional stevia, if need.
3. Pour the mixture into a bowl or sealable container and refrigerate for a minimum of 30 minutes to allow the chia seeds to swell and pudding to thicken.
4. To serve, divide the pudding into bowls, and sprinkle with coconut.
Mango Chia Pudding will last for up to one week, refrigerated.
Superfood Boost: Add ¼ teaspoon of camu berry powder, which will more than double the vitamin C content of this recipe!