Mango Chia Pudding

This easy-to-make Mango Chia Pudding tastes fresh and light, perfect for a healthy breakfast. I make it with wholesome ingredients like coconut milk, chia seeds, maple syrup, and fresh mangoes. Since I can prep it in just 15 minutes plus a little chill time, I even love serving it as a simple summer dessert for family and friends.

I honestly think pudding recipes are the best thing ever!! I can make a bunch ahead of time, pop them in the fridge, and just grab one whenever I need a quick breakfast or a little something sweet after dinner. And when I make them in jars, they’re already portioned out, which is great because let’s be real, I’d probably eat the whole bowl otherwise. Ha! I do the same thing when I make my strawberry chia pudding and Instant Pot rice pudding. Both are so simple and seriously delicious!

This mango chia pudding is perfect if you’re serving anyone who’s gluten-free or vegan, like a few of my kids’ friends. It’s super creamy, naturally sweet, and I don’t have to stress about food restrictions. All I need are a few simple ingredients: chia seeds, mangoes, coconut milk, and a little sweetener. And the fun part? You can totally make it your own by tossing in extra fruit, nuts, or even some fresh mint.

Why you will love this recipe

• I can make it in minutes and forget about it: All I do is mix chia seeds, coconut milk, mango, and a little maple syrup in a bowl and let it chill. It thickens up on its own and is ready when I need it, which is a win on busy mornings.
• It’s creamy, fruity, and sweet: The coconut milk makes it super smooth, and the fresh mango adds that sweet tropical flavor.
• Great for guests with allergies or special diets: Since it’s naturally gluten-free and can be made vegan, I feel good serving it to friends and kids with food sensitivities. No adjustments needed.
• So easy to customize: I’ve added berries, almonds, fresh herbs, even granola on top. It’s one of those recipes that works with whatever’s in the fridge and always tastes like I planned it that way.

What you will need

• Peeled, cored, and chopped mango: I use fresh mango for its sweet flavor and soft texture, it blends up so smooth and creamy.
• Chia seeds: I mix in chia seeds to give the pudding a thick spoonable texture and a little boost of fiber.
• Maple syrup: I add just a bit of maple syrup to sweeten things up naturally without making it too sugary.
• Coconut milk: I pour in coconut milk to make everything creamy and give it a tropical flavor.

How to make

Let it soak: I add the chia seeds, maple syrup, and coconut milk to a mixing bowl or mason jar and whisk everything together really well. Then, I let it sit for about 10 minutes before giving it another stir to break up any clumps, cover it, and place it in the fridge to chill overnight.

Diced mango: The next day, I chop up some ripe mango and blend it in a food processor until smooth. I always save a few chunks on the side for topping before serving.

Layer your pudding: I start by pouring the mango puree into a serving dish, then gently spoon the chilled chia pudding right on top to layer it.

Serve: I top the pudding with the extra mango chunks I saved and serve it chilled, ready to enjoy.

Expert tip

Stir chia twice early

The key tip for making the best mango chia pudding is to stir the mixture twice during the first 15 minutes after mixing. I whisk everything together once, let it sit for about 10 minutes, then stir again to break up any clumps. This helps the chia seeds hydrate evenly and gives the pudding a smooth and creamy texture instead of having little lumps later on.

More tips to consider:

• I like using full-fat canned coconut milk for the creamiest texture and richest flavor. Light versions work too, but they’re not as satisfying.
• Fresh or frozen mango both work great in this recipe. If mangoes are out of season, I grab frozen chunks from the store and blend them right up.
• To save time, I’ll sometimes buy precut mango if I’m in a hurry. It makes prep even easier.
• I always soak my chia seeds for at least 24 hours when I can. It helps with digestion and gives the pudding a smoother texture.

Recipe variations:

• Different milk: I sometimes use almond milk, oat milk, or even regular dairy milk depending on what I have. About 1 cup works well for this recipe.
• Different sweeteners: I use 1 to 2 tablespoons of honey or monk fruit sweetener if I want a lower sugar option. Both blend in easily and taste great.
• More fresh fruit: I love switching up the fruit. A half cup of chopped peaches, strawberries, bananas, or berries makes a fun and colorful variation.
• Chocolate lovers: If I’m craving chocolate, I toss in a tablespoon or two of chocolate chips. It adds a sweet twist that pairs surprisingly well with mango.
• Make it buttery: I like to swirl in a tablespoon of peanut butter or almond butter, it adds a nutty flavor that makes it extra filling.

Serving suggestions

This mango chia pudding has made its way to quite a few of our summer get-togethers. I remember making a big batch for a backyard BBQ June when it was too hot to bake anything. I served it in little mason jars with a dollop of whipped cream on top and extra mango chunks. The kids ran off with theirs before I could even hand out spoons, and a few parents came back asking what was in it. It’s a nice balance to all the grilled foods like the grilled chicken Souvlaki and grilled potatoes.

I’ve also brought it to a birthday brunch where I paired it with my peach smoothie and blueberry coffee cake. Everything was made the night before, so all I had to do was set the table. And when we had friends over during the holidays, I served it alongside a tray of strawberry shortcakes so everyone could pick their treat. This pudding may be simple, but it always shows up dressed for the occasion.

How to store leftovers:

• Store: I keep any leftover mango chia pudding in an airtight container or a mason jar in the fridge. It stays fresh for a few days and makes an easy grab-and-go snack.
• Freeze: If I want to save some for later, I freeze individual portions in small containers. They hold up well in the freezer for about two months.
• Thaw: When I’m ready to eat one, I let it thaw in the fridge overnight so the texture stays nice and smooth.

Frequently asked questions

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