A creamy, naturally sweet mango turmeric chia pudding layered with thick Greek yogurt and topped with tangy passion fruit pulp. This healthy, make-ahead breakfast or light dessert is refreshing, nourishing, and perfect for busy mornings or warm days.
Equipment
- Blender
- Measuring cups and spoons
- Serving glasses or jars (for layering)
Ingredients
- 1 small mango
- 3/4 cup (188ml) almond milk
- 1/4 tsp turmeric
- 1 1/2 tbsp chia seeds
- 1 cup (250g) greek yogurt
- 3 tbsp passion fruit pulp, for topping
Instructions
- Begin by blending the diced mango, turmeric powder and milk until smooth and creamy.
- Pour the mango mixture into a bowl or jar. Add the chia seeds and sweetener (if using).
- Let the mixture rest for 5 minutes, then stir again to prevent the chia seeds from clumping. Cover and refrigerate for 4 hours, or overnight, until thickened.
- To assemble, spoon a layer of mango turmeric chia pudding into serving glasses or jars, followed by a layer of Greek yogurt. Repeat the layers until the glass is filled, then finish by spooning passion fruit pulp over the top. Serve immediately or chill until ready to enjoy.
Notes
- For a fully dairy-free version, use coconut or almond milk and a plant-based Greek-style yogurt.
- Taste the mango before blending — very sweet mangoes may need no added honey or maple syrup at all.
- If the pudding is still thin after 4 hours, stir in an extra ½ tablespoon of chia seeds and refrigerate for another hour.