Mexican Sunrise Chia Pudding with Mango-Pineapple Salsa

Discover this delicious and vibrant Mexican Sunrise Chia Pudding with Mango-Pineapple Salsa, a perfect vegan brunch dessert that combines the creaminess of chia pudding with the freshness of tropical fruit salsa.

Time: Prep: 10 minutes, Cook: N/A, Total: 4 hours 30 minutes (including chilling time)

Servings: 4 servings

Difficulty: Intermediate

Cuisine: Mexican, Vegan

Allergens

None

Ingredients

Chia Pudding: 1 cup almond milk 1/4 cup chia seeds 2 tbsp agave syrup 1 tsp vanilla extract Mango
Pineapple Salsa: 1 ripe mango, diced 1 cup pineapple chunks 2 tbsp lime juice 1/4 cup chopped cilantro 1 jalapeño pepper, finely chopped (optional)

Instructions

In a bowl, mix together almond milk, chia seeds, agave syrup, and vanilla extract until well combined. Cover and refrigerate for at least 4 hours or overnight to allow chia seeds to swell and pudding to set. Mango Pineapple Salsa: In a separate bowl, gently toss together diced mango, pineapple chunks, lime juice, chopped cilantro, and jalapeño pepper (if using). Allow to rest for at least 30 minutes to let flavors meld.

Chef’s Insight

Choose ripe but firm fruits for the salsa, ensuring they maintain their shape while being easy to dice.

Notes

Ensure chia seeds are well hydrated to avoid a chalky texture in the pudding.

Substitutions

For almond milk, you can use any plant-based milk of your choice. You may substitute agave syrup with maple syrup or another vegan sweetener if preferred.

Alternative Preparations

Chia pudding can be prepared with different milks and sweeteners to suit personal taste preferences.

Alternative Methods

None, as this is a no-cook recipe.

Best Storage Practice

Store chia pudding in an airtight container in the refrigerator for up to 5 days. Store mango-pineapple salsa separately in an airtight container in the refrigerator for up to 4 days.

Shelf Life

Chia pudding and mango-pineapple salsa can be stored in the refrigerator for up to 5 days and 4 days, respectively.

Plating Tips

Scoop a generous portion of chia pudding into each serving dish. Top with an equal amount of mango-pineapple salsa, allowing it to spill over the edges for a vibrant presentation. Garnish with additional cilantro and jalapeño pepper slices if desired.