Lemon-Ginger Chia Seed Pudding with Mango
A refreshing, dairy-free breakfast or snack that gently resets digestion with chia seeds, ginger, and vitamin C-rich mango. This Tropical-inspired Whole30 recipe, ready in about 5 minutes, pairs chia seeds, coconut milk (full fat), fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup coconut milk (full fat)
- 1 tsp, grated fresh ginger
- 1/2, juiced lemon
- 1/2 cup, diced mango
- pinch sea salt
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Equipment for this recipe
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Instructions
- Step 1: In a jar, combine chia seeds, coconut milk, grated ginger, lemon juice, and sea salt. Stir vigorously for 1 minute until no lumps remain.
- Step 2: Seal the jar and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
- Step 3: Once set (thickened like pudding), spoon into a bowl and top with diced mango.
- Step 4: Serve chilled, enjoying the smooth texture and bright, ginger-infused flavor that calms digestion.
