My whole family loves this turmeric-boosted mango chia pudding. Which makes Doctor Mom pretty darn happy since it is absolutely packed with micronutrients (vitamins, minerals, antioxidants), fibre, healthy fats, and plant-based protein! Doesn’t get much better than that!
Chia seeds have a mild nutty taste & are extremely nutrient-dense. A 2 Tbsp serving contains 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fiber! I happen to like the texture of chia pudding, but for those of you who aren’t chia fans (yet), this recipe works well blended, too!
Turmeric — or the “spice of life” as it’s known in India — has been used in Ayurvedic and traditional Chinese Medicine for centuries. Its anti-inflammatory benefits are also well documented in the mainstream medical literature.
Turmeric’s main active ingredient is curcumin. In addition to its potent anti-inflammatory effects, this amazing phytochemical is believed to have blood sugar-stabilizing, anti-cancer, wound-healing, and cognitive & mood-enhancing benefits.
Here I used Organika Tumeric Mylk Latte Powder which contains coconut milk powder, turmeric, coconut palm sugar, cardamom, ashwagandha root powder, cinnamon, ginger, and black pepper. Alternatively, you can simply add a teaspoon of ground turmeric (or more to taste), along with a pinch of black pepper to facilitate absorption.
Ingredients for 4 servings:
2 cups frozen mango
1 cup canned organic full-fat coconut milk
1 cup unsweetened almond or nut-free milk
2 scoops Nuzest Clean Lean vanilla protein
2 Tbsp Organika Turmeric Mylk Latte Powder
1 tsp pure vanilla extract (optional)
Lakanto monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste (optional)
1/2 cup white chia seeds
optional toppings: berries, grapes, mango, other fresh or dried fruit, coconut chips, nuts/seeds, cacao nibs and/or chocolate chips, bee pollen, granola or energy balls
Put mango, coconut milk, almond milk, protein powder, Turmeric Mylk Latte Powder, and vanilla into blender container and blend on high until smooth. Sweeten to taste.
Add chia seeds and pulse blend until just combined. Alternatively, blend fully if you prefer a smooth pudding texture.
Pour into bowl or single-serving mason jars and cover or seal tightly.
Let sit for 10 minutes, then shake or whisk well and put in fridge overnight or for a minimum of 4 hours.
Golden Mango Chia Pudding can be stored in an airtight container in the fridge for 4 to 5 days. Serve chilled with your choice of toppings.