Chia seeds are tiny, black or white seeds from the Salvia hispanica plant, originally grown in Central America. Despite their small size, they’re packed with nutrients. They’re high in fibre, omega-3 fatty acids, protein, and antioxidants, making them a popular choice for health-conscious eaters. When soaked in liquid, chia seeds absorb up to 10 times their weight, forming a gel-like texture. This makes them ideal for puddings, smoothies, or as an egg substitute in vegan baking. Paired with mango purée, this chia seeds dessert feels like sunshine in a glass even when it’s cold and grey outside. What gives it a winter edge is the gentle inclusion of warming spices – think cinnamon and a touch of ginger.

Ingredients

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• ½ tsp ground cinnamon
• Pinch of ground ginger
• 1–2 tsp maple syrup or honey
• 1 ripe mango, peeled and chopped
• 1 tsp lime juice
• Toasted coconut flakes (for topping)
• Mint leaves (optional)

Method

1. In a jar or bowl, mix chia seeds, milk, cinnamon, ginger, and sweetener. Stir well.
2. Let sit for 10 minutes, stir again, then refrigerate for at least 4 hours or overnight.
3. Blend mango with lime juice until smooth.
4. Layer chia pudding and mango purée in a glass.
5. Top with coconut flakes and mint.