Mango Chia Seed Pudding – Nessalla Kombucha

Mango Chia Seed Pudding


  • ½ can unsweetened coconut milk (6-7 ounces)
  • 8 ounces frozen mango chunks
  • 8 ounces Mango Turmeric kombucha
  • ¾ cup whole chia seeds
  • 2 tablespoons sweetener (honey or agave syrup work best)


Treat yourself with this delicious dessert featuring a fan favorite, Mango Turmeric kombucha.

Yield: 3 ½ cups


  1. In a blender, mix coconut milk and mango chunks until smooth.
  2. Transfer blended mixture to a medium bowl of container.
  3. Slowly stir in kombucha, mixing thoroughly.
  4. Add in chia seeds and sweetener, mixing to combine.
  5. Allow to set in the refrigerator 8-12 hours to set. Check after 4 hours to see if chia seeds settled to bottom. Stir again if necessary to distribute seeds.