Photographed is a cup layered with mango, chocolate, and chia seed pudding, set atop a blue-and-green striped tablecloth. Beside the cup sits a silver spoon and a Spring & Mulberry Mango Chili chocolate bar.
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Mango Chili Chia Pudding

By 

Madison Skye

everyday morning
About This Recipe

Inspired by our date-sweetened Mango Chili dark chocolate bar, this pudding is bright, smoky, and softly sweetened with mango. It’s nourishing enough for breakfast, with just the right amount of indulgence.

This Recipe Features
A red/orange Spring & Mulberry box labled Mango Chili date-sweetened chocolate is laid on a warm brown background.

Mango Chili

How Many?

Mango Chili Chia Pudding

By 

Madison Skye

everyday morning
About This Recipe

Inspired by our date-sweetened Mango Chili dark chocolate bar, this pudding is bright, smoky, and softly sweetened with mango. It’s nourishing enough for breakfast, with just the right amount of indulgence.

Ingredients
Serving Size: 2
1/4

cup chia seeds
1

cup coconut milk
1

tsp vanilla extract
1

large ripe mango

Flakey sea salt, to finish

Urfa chili, to finish
1/2

Spring & Mulberry Mango Chili bar
Directions
  1. In a bowl, stir together chia seeds, coconut milk, and vanilla. Let sit for 10 minutes, stir again, then refrigerate for at least 4 hours.
  2. To serve, cut the mango and lightly blend until smooth to create a puree.
  3. Divide the chia pudding between two glasses, layering with the mango puree.
  4. Finish with a pinch of flakey sea salt, Urfa chili, and small pieces of Mango Chili chocolate.
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