This Tropical Chia Pudding was born out of the desire to create some more egg-free breakfast recipes. I love eggs, but sometimes, I need a little something different, ya’ know?

When you soak chia seeds in liquid, they create a custard-like consistency, and if you're avoiding dairy, blending chia seeds with non-dairy milk makes a great alternative to yogurt. I like to make a batch big enough to have a few days' worth of pudding. Anything to make mornings more convenient!

If you’re eating this as written, consider adding a scoop of protein powder or supplementing this pudding with another kind of protein of your choice. You can also enjoy this as a filling, on-the-go snack.

Note: I recommend using Ataulfo mangoes. They are creamier and sweeter, giving the perfect texture and flavor for chia pudding - no added honey or maple syrup needed. Ataulfo mangoes are pretty readily available (I bought some at Costco the last time), and when I'm at the store and have the option, 10 times out of 10 I'll choose the Ataulfo variety over the conventional Tommy Atkins mango.