Easy

Passionfruit and mango chia seed puddings

Name: Passionfruit and mango chia seed pudding recipe
Yield: 6
Ingredients: 110g chia seeds; 560ml milk; 250ml passionfruit; 50.00 ml caster sugar; 2 mangoes, chopped; 30.00 ml pumpkin seeds; 1 1/2 tsp sunflower seeds; 2 tsp sesame seeds; 20.00 ml maple syrup

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Passionfruit and mango chia seed puddings

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by Lucy Nunes

Delicious Team

May 02, 2025

You can adapt these puddings to suit the season by swapping out the fruit: stewed spiced pears or apples in autumn, poached quinces in winter or berries in summer

2/3 cup (110g) black chia seeds
2 1/4 cups (560ml) milk (substitute almond or coconut milk)
1 cup (250ml) passionfruit pulp
2 1/2 tbs caster sugar
2 mangoes, chopped

Crunchy topping

1 1/2 tbs pumpkin seeds
1 1/2 tsp sunflower seeds
2 tsp sesame seeds
1 tbs maple syrup

Method

1.

Place the chia seeds and milk in a medium bowl and stir to combine until seeds float to the surface. Chill for at least 1 hour, or until mixture thickens, whisking halfway through. Whisk thickened mixture until smooth, adding a little more milk if you prefer a runnier texture.
2.

Meanwhile, to make the crunchy topping, preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper. Place all seeds on the tray and drizzle with syrup. Toss to coat, then bake for 15 minutes, stirring halfway through, or until golden. Set aside to cool. Sprinkle with a pinch of salt flakes and break up into small clusters.
3.

To assemble, divide the chia mixture between 6 serving glasses. Whisk the passionfruit pulp and sugar in a medium bowl until sugar dissolves. Add chopped mango and stir to combine. Divide between glasses.
4.

Serve sprinkled with crunchy topping.