This Mango Turmeric Chia Pudding is dreamy. It's a whole cup full of wellness-hippie-happy-foodie-bliss-plant-based- wonder. It's simple and sweet. Packed with omega fats and the anti-inflammatory power of turmeric. And it's perfect layered with creamy cashew butter! With which I'm currently having a love affair.

I don't usually buy fresh mango because it's pretty expensive. It's a real treat for me. To get my mango fix I generally stick with the frozen mango I get at Trader Joe's (it's like $2 or something for a pound). But I found these great little ataulfo mangos at Whole Schmoods the other day, which they were attempting to offload at $1 a piece. I guess peeps don't really get ataulfo mangos yet. But, really, they're pretty amazing. Tangy-sweet, easy to peel and slice up, and small enough for a single person to enjoy. I've been eating them as a snack or alongside my breakfast all week.

But, you know, it's hard to work through a crisper drawer full of mango before they get shriveled and overripe. In my grocery store zealotry, I bought one too many. So, the last of the bunch went into this lovely mango turmeric chia pudding. Which I think is now my favorite way to eat chia pudding. My go-to standard is usually chia + nut milk + sweetener. But I like using whole fruit and water even better. And I love not having to waste food!

Turmeric root, the magical medicinal ingredient in this here treat, is highly anti-inflammatory and rich in antioxidants. It's commonly considered one of the most healing whole foods. Recent research suggests it may positively impact a range of diseases ranging from ulcerative colitis to cancer. Not all of those scientific trials have been studied on human subjects, however, so take that for what it's worth. Turmeric root has popularly and traditionally been used as a salve on the skin -- to help heal burns, nicks and cuts. And it is also commonly used to help treat arthritis (research significantly supports its impact on reducing pain and preventing / reducing inflammation).

In this chia pudding I use whole, fresh turmeric root. I find fresh turmeric root is increasingly available at any grocery store. Look for it stocked near the fresh ginger and fresh spices or herbs. This time around I got my turmeric root from a specialty local grocery. Apparently a local farmer grows turmeric in his hot house soooooo I lucked out!

Flavor-wise, fresh turmeric root is sweeter and milder than dried turmeric powder. It tastes of orange and ginger and is also slightly pungent and bitter. Dried turmeric powder tastes rather woodsy and is significantly more pungent and bitter. So keep that in mind if you decide to sub out fresh turmeric root for dried turmeric. You'll want to decrease the quantity of turmeric to around 1/4 teaspoon or so.

And how does it taste? Thick, creamy, tropical and sweet! I would argue the turmeric flavor is really masked by the mango and vanilla. Overall I find it offers more of a spicy citrus aroma than a distinct flavor.

I hope you guys enjoy this easy recipe! Let me know what you think of it in the comments. :)

Mango Turmeric Chia Pudding

Created by Renee on April 5, 2016

This mango turmeric chia pudding is tangy-sweet tropical bliss. Packed with the anti-inflammatory power of turmeric, enzymes and a boost of omega-3. Perfect as a quick snack or clean eating breakfast. If you’re a mango fan, this one’s for you!

• Prep Time: 15m

• Serves: 1

Ingredients

• 1 large mango or 2 ataulfo mangos, peeled and pitted
• 1 1/2 cups coconut water (I used coconut water reserved from 2 cans full fat coconut cream)
• 2 medjool dates, pitted
• 1 inch fresh turmeric (or 1/4 teaspoon turmeric powder)
• 1/2 teaspoon vanilla extract
• 3 tablespoons chia seeds
• Optional additions: nut butter, freeze dried berries, fresh berries, chia seeds, mint or basil etc.

Instructions

1. Add your fresh mango and coconut water to the bowl of your high powered blend. Blend until smooth and creamy. Then add the dates, turmeric and vanilla extract. Blend until the dates are mostly emulsified into your mango cream.
2. Stir your chia seeds into the mango cream, cover and set aside for 10-15 minutes. The chia pudding is done when it's thick and the chia seeds have plumped up and softened. Dig in!
3. Optional: To serve, fill the bottom of your glass with nut butter, then add your mango chia pudding, then top with freeze dried berries, fresh berries, more chia and herbs as you like. It's up to you!