My vegan binakol and lentil soup recipes are also must-try Filipino veggie dishes!

Why You’ll Love This Recipe

This ginataang papaya recipe is a beginner-friendly vegan dish that uses simple ingredients. It is pleasantly creamy, healthy, and packed with fiber and vitamin C. It's also good for overall wellness and digestion.

The Story Behind Ginataang Papaya

Green papaya and coconut milk are popular ingredients in the Philippines. Filipinos love creating "ginataan" or coconut milk dishes. This ginataang papaya recipe showcases both traditions in one simple, hearty dish.

Where Ginataang Papaya Comes From

It was first created in the Philippines. Filipinos combined their love for coconut milk and green papaya to make this dish.

When is this Dish Typically Enjoyed?

This savory meal can be enjoyed any time of the year. People mostly have it during rainy days and cold evenings. You can have it next to hot rice at lunch or dinner.

Ingredients

Listed below are all the ingredients you will need:

• oil
• garlic
• onion
• tomatoes
• green papaya
• water
• coconut cream
• chilis
• salt
• mushroom seasoning
• black pepper

See the recipe card for quantities.

Instructions

Sauté the Aromatics

Heat the oil in a pan over medium heat. Then, add the garlic, onion, and tomatoes.

Cook until fragrant and the onion becomes translucent.

Cook the Green Papaya

Add the sliced green papaya and sauté for 2 minutes.

Cover the pan and let the papaya soften slightly. Then, pour in the water and cover again.

Simmer until the papaya is tender, adding more water if needed.

Season the Dish

Add salt, mushroom seasoning, and black pepper.

Stir gently and taste the sauce. Then, adjust the seasoning as needed.

Add the Coconut Cream

Pour in the coconut cream and simmer gently for about 2 minutes while stirring carefully.

Do not let the coconut cream boil.

Finish and Serve

Add the chilis. Then, turn off the heat.

Serve warm with steamed rice and enjoy!

Substitutions & Variations

• Ingredient Swap
  Replace coconut cream with full-fat coconut cream.
  
• Variation
  For a mild dish, skip using chilis.
  You may add malunggay leaves to this dish if desired.
  
• Mistake to Avoid
  Avoid using ripe papaya. It's too soft and sweet when cooked.
  

Storage Tip

• Store this dish in an airtight container. Then, refrigerate for up to 3 days or put in the freezer for 1 month. Just reheat it gently before eating again.

FAQs

Print

BEST Ginataang Papaya

A creamy, savory, and comforting dish made with tender green papaya simmered in coconut cream, tomatoes, and aromatics. It is a quick vegan Filipino dish that pairs perfectly with steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 202kcal

Author Lainey

Ingredients

• 1 tablespoon oil
• 3 cloves of garlic minced
• 1 small onion chopped
• 2 tomatoes sliced
• 1 medium green papaya peeled, seeded, and thinly sliced
• 1 cup water
• ½ cup coconut cream
• 3 chilis
• salt to taste
• mushroom seasoning to taste, optional
• black pepper to taste

Instructions

Sauté the Aromatics

• Heat the oil in a pan over medium heat.
• Add the garlic, onion, and tomatoes.
• Cook until fragrant and the onion becomes translucent.

Cook the Green Papaya

• Add the sliced green papaya and sauté for 2 minutes.
• Cover the pan and let the papaya soften slightly.
• Pour in the water and cover again.
• Simmer until the papaya is tender, adding more water if needed.

Season the Dish

• Add salt, mushroom seasoning, and black pepper.
• Stir gently and taste the sauce.
• Adjust the seasoning as needed.

Add the Coconut Cream

• Pour in the coconut cream.
• Simmer gently for about 2 minutes while stirring carefully.
• Do not let the coconut cream boil too strongly.

Finish and Serve

• Add the chilis. Then, turn off the heat.
• Serve warm with steamed rice.

Video

Notes

• Use green papaya for the best texture.
• Do not overcook after adding coconut cream to prevent curdling.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 18mg | Potassium: 539mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1556IU | Vitamin C: 107mg | Calcium: 42mg | Iron: 1mg

You Might Also Like:

• Ginataang Kalabasa
• Vegetarian Ginataang Gabi
• Vegan Ginataang Puso ng Saging

Recipes for Every Moment

Want to go meat-free for dinner? In 25 minutes, you can have this ginataang papaya. It will add warmth and satisfaction to your mealtime!

The post BEST Ginataang Papaya appeared first on Simply Bakings.

Try my vegan bagoong and jackfruit humba next time.

Why You’ll Love This Recipe

This bowl of warm monggo with kalabasa soup is very healthy and easy to make. The ingredients are easy to find at the market and affordable. Beginner cooks and families will enjoy this filling and flavorful meal.

It has mung beans that provide plant-based protein and fiber. Squash contains beta-carotene, while malunggay adds helpful vitamins and minerals.

The Story Behind Monggo With Kalabasa

This comforting dish proves the Filipinos' love for turning local ingredients into a filling meal. Households love adding in any leafy greens and veggies available around them. Others make this dish in a different way, but it always warms the stomach the same way.

Where Monggo With Kalabasa Comes From

The recipe was born in the Philippines. Pinoy foods like this are usually rich in creamy soups, simple ingredients, and warm flavors. This savory dish most likely developed in home kitchens. Families usually use ginisang monggo and vegetables together.

When is this Dish Typically Enjoyed?

It's usually served for lunch or dinner all year. No special occasion is needed. You can enjoy it anytime at home during rainy days.

Ingredients

Listed below are all the ingredients you will need:

• cooking oil
• garlic
• onion
• mung beans
• water
• eggplant
• green chilies
• squash
• salt
• mushroom seasoning
• black pepper
• malunggay leaves

See the recipe card for quantities.

Instructions

Sauté the Aromatics

Heat the cooking oil in a pot over medium heat. Then, add the garlic and cook until fragrant.

Next, add the onion and sauté until soft and translucent.

Cook the Mung Beans

After that, add the soaked and drained mung beans. Then, stir and cook for about 2 minutes.

Next, pour in 2 cups of water and bring to a boil.

After that, lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.

Check the pot occasionally and add more water as needed to prevent the beans from drying out.

Build the Stew Base

Add the remaining 2 cups of water once the mung beans are soft and bring the mixture back to a gentle boil.

Then, lightly mash some of the beans with the back of a spoon to thicken the stew.

Add the Vegetables

Add the squash and cook for 5 to 7 minutes, or until nearly tender. Then add the eggplant and green chilies.

Cover the pot and cook for another 2 to 3 minutes.

Season the Stew

Add the salt, mushroom seasoning, and black pepper.

Then, stir well and adjust the seasoning as needed.

Add the Malunggay

Turn off the heat. Then, add the malunggay leaves and stir gently.

Let the residual heat cook the leaves until they are wilted and bright green.

Serve

Serve the monggo with kalabasa hot with steamed rice. Enjoy!

Substitutions & Variations

• Ingredient Swap
  If you don't have malunggay, fresh spinach works, too.
  
• Variation
  For a creamier and richer dish, add a little coconut milk.
  
• Mistake to Avoid
  Don't add the squash too early because it might break apart. Cook the beans first, then add the squash after that.
  

Storage Tip

• After letting it cool, put the dish in an airtight container. Refrigerate for up to 4 days or freeze for 2 months. Reheat with a splash of water before consuming again.

FAQs

Print

Classic Monggo With Kalabasa

It's a hearty Filipino mung bean stew with sweet squash, tender eggplant, and fresh malunggay leaves. It is a comforting, affordable, and plant-based meal that pairs perfectly with steamed rice.

Course Main Course, Side Dish, Soup

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 5 servings

Calories 228kcal

Author Lainey

Ingredients

• 1 tablespoon cooking oil
• 2 cloves of garlic minced
• 1 medium onion sliced
• 1 cup mung beans soaked and drained
• 4 cups water divided
• 1 medium eggplant cut into wedges
• 2 green chilies
• ¼ kilogram squash cut into large cubes
• 1 tablespoon salt to taste
• pinch of mushroom seasoning
• freshly ground black pepper to taste
• 1 bunch malunggay leaves stems removed

Instructions

Sauté the Aromatics

• Heat the cooking oil in a pot over medium heat.
• Add the garlic and cook until fragrant.
• Add the onion and sauté until soft and translucent.

Cook the Mung Beans

• Add the soaked and drained mung beans.
• Stir and cook for about 2 minutes.
• Pour in 2 cups of water and bring to a boil.
• Lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.
• Check the pot occasionally and add more water as needed to prevent the beans from drying out.

Build the Stew Base

• Add the remaining 2 cups of water once the mung beans are soft.
• Bring the mixture back to a gentle boil.
• Lightly mash some of the beans with the back of a spoon to thicken the stew.

Add the Vegetables

• Add the squash and cook for 5 to 7 minutes, or until nearly tender.
• Add the eggplant and green chilies.
• Cover the pot and cook for another 2 to 3 minutes.

Season the Stew

• Add the salt, mushroom seasoning, and black pepper.
• Stir well and adjust the seasoning as needed.

Add the Malunggay

• Turn off the heat.
• Add the malunggay leaves and stir gently.
• Let the residual heat cook the leaves until they are wilted and bright green.

Serve

• Serve the Monggo with Kalabasa hot with steamed rice.

Video

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 41g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1478mg | Potassium: 939mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5384IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg

You Might Also Like:

• Pancit Molo
• Vegan Bachoy
• Sour Cabbage Soup

Recipes for Every Moment

Need a warm dinner on a rainy day? This monggo with kalabasa recipe will bring comfort to the dining table. You only need some vegetables and a few minutes to make it!

The post Classic Monggo With Kalabasa appeared first on Simply Bakings.

Mango sticky rice and jackfruit smoothie will overwhelm you with every bite, too!

Why You’ll Love This Recipe

This creamy dessert is well-loved because it uses your favorite fruits and doesn't require baking. Best of all, the steps are easy for beginners. You need to mix, chill, and stir in the sauce.

Coconut mango pudding is one of my favorite desserts because it's also healthy. For example, mango doesn't just make the best flavor. It also has vitamin C, which is good for the immune system. Plus, dairy-free coconut milk makes the pudding richer and creamier in texture.

Ingredients

Listed below are all the ingredients you will need:

• granulated sugar
• cornstarch
• salt
• coconut milk
• vanilla extract
• mango
• lemon juice
• water
• ground cinnamon
• shredded coconut

See the recipe card for quantities.

Instructions

Prepare the Pudding Mixture

First, add the granulated sugar, cornstarch, and salt to a medium saucepan.

Then, pour in a small amount of coconut milk and whisk until smooth and free of lumps.

Gradually pour in the remaining coconut milk while whisking.

Finally, add the vanilla extract and whisk until well combined.

Cook the Coconut Pudding

Next, place the saucepan over medium heat.

Cook for about 5 minutes, stirring constantly to prevent the mixture from sticking or forming lumps.

Continue cooking until the pudding thickens and a trail from the spoon remains visible for about 2-3 seconds.

Once thickened, remove the saucepan from the heat.

Chill the Pudding

Then, transfer the pudding to a bowl or divide it evenly among four serving dishes.

Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 1 hour, or until the pudding is completely chilled and set.

Make the Mango Sauce

Meanwhile, add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.

Cover and cook over medium heat for about 10 minutes, or until the mango becomes soft.

Once softened, remove the saucepan from the heat.

Using an immersion blender, blend the mango mixture until smooth.

If the mango is stringy, strain the sauce through a fine-mesh sieve for a smoother consistency.

Then, allow the mango sauce to cool completely before serving.

Serve

To serve, spoon the cooled mango sauce over the chilled coconut pudding.

Next, top with toasted shredded coconut and fresh diced mango.

Finally, serve cold and enjoy.

Substitutions & Variations

• Ingredient Swap
  Replace coconut milk with a lighter version.
  
• Variation
  Use maple syrup instead of granulated sugar for a different sweetness.
  
• Mistake to Avoid
  While cooking, don’t stop stirring the pudding. This helps keep the texture smooth.
  
• Storage Tips
  • After cooling, store leftover pudding in a covered, airtight container in the refrigerator for up to four days. Keep the pudding and mango sauce separate until serving.
  • For longer storage, the mango puree lasts up to two weeks in the refrigerator. It can also be frozen for up to one month. Freezing is not recommended because it may separate after thawing.

FAQs

Print

BEST Mango Coconut Pudding

This dessert is smooth, creamy, and refreshing with a rich coconut custard and sweet mango sauce. It is an easy vegan, dairy-free, and gluten-free dessert that is perfect for warm days.

Course Dessert

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 373kcal

Author Lainey

Ingredients

Coconut Pudding

• ⅕ cup granulated sugar
• 4 tablespoons cornstarch
• Pinch of salt
• 2 ¼ cups coconut milk
• 1 teaspoon vanilla extract

Mango Sauce

• 2 cups fresh or frozen mango chunks
• 2 tablespoons granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• ½ teaspoon ground cinnamon
• Pinch of salt

To Serve

• Toasted shredded coconut
• Fresh diced mango

Instructions

Prepare the Pudding Mixture

• First, add the granulated sugar, cornstarch, and salt to a medium saucepan.
• Then, pour in a small amount of coconut milk and whisk until smooth and free of lumps.
• Gradually pour in the remaining coconut milk while whisking.
• Finally, add the vanilla extract and whisk until well combined.

Cook the Coconut Pudding

• Next, place the saucepan over medium heat.
• Cook for about 5 minutes, stirring constantly to prevent the mixture from sticking or forming lumps.
• Continue cooking until the pudding thickens and a trail from the spoon remains visible for about 2 to 3 seconds.
• Once thickened, remove the saucepan from the heat.

Chill the Pudding

• Then, transfer the pudding to a bowl or divide it evenly among four serving dishes.
• Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
• Refrigerate for at least 1 hour, or until the pudding is completely chilled and set.

Make the Mango Sauce

• Meanwhile, add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.
• Cover and cook over medium heat for about 10 minutes, or until the mango becomes soft.
• Once softened, remove the saucepan from the heat.
• Using an immersion blender, blend the mango mixture until smooth.
• If the mango is stringy, strain the sauce through a fine-mesh sieve for a smoother consistency.
• Then, allow the mango sauce to cool completely before serving.

Serve

• To serve, spoon the cooled mango sauce over the chilled coconut pudding.
• Next, top with toasted shredded coconut and fresh diced mango.
• Finally, serve cold and enjoy.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 34g | Protein: 3g | Fat: 27g | Saturated Fat: 24g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 291mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 4mg

You Might Also Like:

• Mango Float
• Mango Sago
• Mango Shake

Recipes for Every Moment

It's super hot outside, so you need something to cool down. Have a bowl of creamy mango coconut pudding and enjoy every scoop. It's the perfect tropical treat for chilling!

The post BEST Mango Coconut Pudding appeared first on Simply Bakings.

For more treats, try this creamy banana mango smoothie or fruity papaya banana smoothie.

Why You’ll Love This Recipe

Banana cue is the perfect afternoon snack recipe for any season. It's a sweet, warm, and satisfying snack recipe that is naturally vegan and beginner-friendly. Plus, you only need four simple, affordable, and easy-to-find ingredients to make it.

Every skewer holds at least a pair of saba bananas, which contain fiber and potassium that help support digestion and normal muscle function.

The caramelized sugar creates a slightly sweet and crisp coating around the banana, which makes it a perfect treat for a sweet tooth!

The Story Behind Banana Cue

This Filipino street food is often sold near schools, markets, and neighborhoods. Vendors display the golden bananas during snack time. It brings back memories of merienda after school or work.

Where Banana Cue Comes From

Banana cue comes from the Philippines, and it's long been sold as an affordable street snack. Filipino vendors probably started making it using the local saba, brown sugar, and simple frying methods.

When is this Dish Typically Enjoyed?

It's commonly served during merienda or snack time at markets, schools, fiestas, and family gatherings. It's enjoyed all year because saba bananas are widely available.

Ingredients

Listed below are all the ingredients you will need:

• saba bananas
• brown sugar
• cooking oil
• bamboo skewers

See the recipe card for quantities.

I get my organic ingredients from Thrive Market. Take a peek using this link! They currently have a $60 gift plus $30 off their next two orders for new members.

Instructions

Fry the Bananas

Pour the cooking oil into a deep pan or wok and heat it over medium heat.

Then carefully add the peeled saba bananas to the hot oil and fry for 2 to 3 minutes or until lightly golden.

Coat the Bananas

Sprinkle the brown sugar directly into the oil and allow it to melt and begin caramelizing.

Then, gently turn the bananas in the melted sugar and continue turning until they are evenly coated.

Fry until the bananas are golden brown and glossy. Then, carefully remove them from the oil.

Skewer and Serve

Place the cooked bananas on a lined plate or cooling rack to drain excess oil.

Then, carefully insert one bamboo skewer into each banana. Let them cool slightly before serving.

Have a good bite of this sweet treat!

FAQs

Print

Classic Banana Cue

This banana cue recipe features ripe saba bananas coated in caramelized brown sugar and fried until golden. It is a warm, sweet, and popular Filipino street snack that is perfect for merienda.

Course Dessert, Snack

Cuisine Filipino

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 1146kcal

Author Lainey

Ingredients

• 8 ripe saba bananas peeled
• 1 cup brown sugar
• 4 cups cooking oil for frying
• 8 bamboo skewers

Instructions

Fry the Bananas

• Pour the cooking oil into a deep pan or wok.
• Heat the oil over medium heat.
• Carefully add the peeled saba bananas to the hot oil.
• Fry for 2 to 3 minutes or until lightly golden.

Coat the Bananas

• Sprinkle the brown sugar directly into the oil.
• Allow the sugar to melt and begin caramelizing.
• Gently turn the bananas in the melted sugar.
• Continue turning until they are evenly coated.
• Fry until the bananas are golden brown and glossy.
• Carefully remove them from the oil.

Skewer and Serve

• Place the cooked bananas on a lined plate or cooling rack.
• Carefully insert one bamboo skewer into each banana.
• Allow them to cool slightly before serving.

Video

Nutrition

Serving: 1g | Calories: 1146kcal | Carbohydrates: 78g | Protein: 2g | Fat: 93g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 66g | Sodium: 79mg | Potassium: 459mg | Fiber: 3g | Sugar: 41g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

You Might Also Like:

• Pineapple Banana Smoothie Bowl
• Vegan Chocolate Banana Pancakes
• Easy Banana Pudding Ice Cream Recipe

Recipes for Every Moment

Need a quick and easy snack for Filipino merienda? Here's an easy banana cue recipe that only needs four ingredients and a bit of time!

The post Classic Banana Cue appeared first on Simply Bakings.

Love refreshing mango treats? Try my mango sago or mango lemonade recipes, too!

Why You’ll Love This Recipe

The dish is vegan and beginner-friendly. The beautiful layers make it feel like dessert.

It's good for a healthy breakfast, too. Chia seeds bring nutrients, fiber, protein, and omega-3s. Mango also has vitamin C and natural sweetness.

It's perfect for busy mornings and warm weather. You can prepare it the night before and enjoy later.

Ingredients

Listed below are all the ingredients you will need:

• mango
• maple syrup
• water
• coconut milk
• ground ginger
• salt
• chia seeds
• matcha powder
• shredded coconut
• granola
• fresh fruit
• coconut cream

See the recipe card for quantities.

Instructions

Make the Mango Puree

1. Place the cubed mango and 2 tablespoons of maple syrup in a blender.

2. Blend until smooth.

3. Add 1–2 tablespoons of water if the mixture is too thick.

4. Transfer the puree to a bowl and set aside.

Make the Mango Ginger Chia Layer

5. Return ½ cup of the mango puree to the blender.

6. Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt.

7. Blend until smooth.

8. Transfer the mixture to a bowl.

9. Stir in 3 tablespoons of chia seeds.

10. Let the mixture sit for 10 minutes to begin thickening.

Make the Matcha Chia Layer

11. Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.

12. Whisk until smooth and free of clumps.

13. Gradually whisk in 1 cup of coconut milk.

14. Stir in 3 tablespoons of chia seeds.

15. Let the mixture sit for 10 minutes.

16. Whisk again to distribute the chia seeds evenly.

Assemble the Pudding

17. Divide the mango ginger chia mixture between four glasses or jars.

18. Spoon the matcha-chia mixture over the mango-ginger layer.

19. Top each serving with the remaining mango puree.

Chill

20. Cover the glasses or jars.

21. Refrigerate for at least 4 hours or overnight.

22. Chill until the pudding is thick and fully set.

Serve

23. Serve chilled.

24. Top with fresh mango, shredded coconut, granola, fresh fruit, or coconut cream.

Substitutions & Variations

• Ingredient Swap
  Try oat milk instead of coconut milk. But the texture will be thinner.
  
• Variation
  For a more tropical flavor, add fresh lime zest to the mango layer.
  
• Mistake to Avoid
  Don't add matcha directly to all the coconut milk. Mix it with a small amount first so it stays smooth and free of clumps.
  
• Storage Tips
  • Store matcha chia pudding in airtight containers or jars in the refrigerator for up to 4 days.
  • Freeze the pudding for up to one month. But the mango may become watery, and the chia texture may soften after thawing.

FAQs

Print

BEST Matcha Mango Chia Pudding

Matcha mango chia pudding is creamy, refreshing, and naturally sweet with layers of tropical mango, earthy matcha, and coconut chia pudding. It is an easy vegan make-ahead breakfast, snack, or dessert.

Course Breakfast, Dessert, Snack

Cuisine Fusion (Japanese-Filipino)

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 413kcal

Author Lainey

Ingredients

(Listed in order of use)

• 1 large mango about 300 grams, cubed
• 5 tablespoons maple syrup divided
• 1-2 tablespoons water if needed
• ⅔ cup coconut milk
• ½ teaspoon ground ginger
• pinch of salt
• 3 tablespoons chia seeds
• 2-3 teaspoons matcha powder
• 1-2 tablespoons coconut milk for mixing
• pinch of salt
• 2 tablespoons maple syrup
• 1 cup coconut milk
• 3 tablespoons chia seeds

Toppings

• fresh mango
• shredded coconut
• granola
• fresh fruit
• coconut cream

Instructions

Make the Mango Puree

• Place the cubed mango and 2 tablespoons of maple syrup in a blender. Then, blend until smooth.
• Add 1–2 tablespoons of water if the mixture is too thick.
• Transfer the puree to a bowl and set aside.

Make the Mango Ginger Chia Layer

• Return ½ cup of the mango puree to the blender.
• Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt. Blend until smooth.
• Transfer the mixture to a bowl and stir in 3 tablespoons of chia seeds until well combined.
• Let the mixture sit for 10 minutes to begin thickening.

Make the Matcha Chia Layer

• Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.
• Whisk until smooth and free of clumps. Mixing the matcha with a small amount of liquid first prevents clumping.
• Gradually whisk in 1 cup of coconut milk.
• Stir in 3 tablespoons of chia seeds and mix well.
• Let the mixture sit for 10 minutes. Then, whisk again to distribute the chia seeds evenly.

Assemble the Layers

• Divide the mango-ginger-chia mixture between four glasses or jars.
• Spoon the matcha chia mixture over the mango ginger chia layer.
• Top each serving with the remaining mango puree.

Chill

• Cover the glasses or jars and refrigerate for at least 4 hours or overnight.
• Chill until the pudding is thick and fully set.

Serve

• Top with fresh mango, shredded coconut, granola, fresh fruit, or a drizzle of coconut cream.
• Serve chilled.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 20mg | Potassium: 458mg | Fiber: 7g | Sugar: 28g | Vitamin A: 670IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 5mg

You Might Also Like:

• Strawberry Chia Seed Popsicles
• Vegan Dalgona Matcha
• Green Mango Shake

Recipes for Every Moment

No time to cook? With a short time, make this matcha mango chia pudding. Have a creamy, refreshing breakfast straight from the fridge!

The post BEST Matcha Mango Chia Pudding appeared first on Simply Bakings.