Mango Chia Pudding

When chia seeds meet liquid, they gel up, resembling tapioca pearls. Make this ahead of time for a quick breakfast or snack on the go. Try it with different fruits such as bananas, berries, pears or apples.

1 mango (can substitute in any seasonal fruit)
2 tablespoons chia seeds (least expensive to get from the bulk section of the grocery store)
1⁄3 cup water (use more or less, depending on the consistency of your yogurt)
1⁄2 cup plain yogurt
  Optional sweetener (if needed: 1 tsp honey, if using unsweetened yogurt)
  1. In a jar or bowl, mix chia seeds and water. Stir and set aside. The seeds will begin to absorb the water.
  2. Wash, peel and chop fruit into bite size pieces.
  3. Add the fruit, yogurt and sweetener (if using) to the chia seeds. Stir until thoroughly combined.
  4. Allow 15 minutes for the chia seeds to gel up in the mixture. Add more water if you want to thin it out, or more seeds to thicken. This recipe is very forgiving.
  5. Enjoy once finished, or store in the refrigerator for up to 3 days. If storing for later, consider adding the fruit the day of eating for the freshest flavor and texture.

Could you use help with affording to buy ingredients for cooking? You might qualify for CalFresh, a nutrition assistance program that helps households purchase food at local grocery stores and farmers' markets. Benefits come on a debit card, which is used just like any other debit/credit card. Visit our CalFresh webpage to learn more, see if you might qualify, and choose from a list of ways to apply, including online.