If you’re craving a sweet, creamy treat that feels indulgent but is secretly wholesome, this mango chia pudding is just what you need. With the tropical sweetness of ripe mango, the richness of coconut milk, and the satisfying texture of chia seeds, it’s the kind of recipe you’ll want to make on repeat—especially during mango season. You can prep it the night before for a quick breakfast, or serve it as a light dessert that hits all the right notes.

It’s plant-based, naturally sweetened, and comes together with just a few simple ingredients. Plus, no cooking required! Just stir, chill, and enjoy.

Ingredients You’ll Need

Ripe mango
Chia seeds
Canned coconut milk
Almond milk (or other type of milk)
Maple syrup or honey
Cashews (optional, for crunch)

What Are Chia Seeds (And Why They’re Great)

Chia seeds are tiny black or white seeds from the Salvia hispanica plant, which is part of the mint family. Originally grown in Central America, they’ve been used for centuries as a source of energy, and for good reason.

When soaked, chia seeds absorb liquid and form a gel-like texture, making them perfect for puddings and smoothies. But beyond texture, they pack a nutritional punch:

High in fiber, helping to keep you full longer
Rich in omega-3 fatty acids, which are great for brain and heart health
A good source of plant-based protein
Loaded with antioxidants
Contain important minerals like calcium, magnesium, and phosphorus

They’re also naturally gluten-free and easy to digest, making them a great pantry staple for just about anyone.

Tips:

Use canned full-fat coconut milk for a creamier consistency.
If your mango isn’t sweet enough, add a touch more sweetener to the puree.
Toast the cashews lightly in a dry pan for added flavor and crunch.

Storage:

Store the mango chia pudding in an airtight container or jar in the refrigerator for up to 3 days. Mason jars or small glass containers with lids work perfectly—especially if you’re planning to take it on the go.

The pudding will thicken as it sits, so if it becomes a bit too thick for your liking, just stir in a splash of almond milk (or your preferred milk) before serving to loosen it up.This recipe is great for meal prep—you can make a double batch and portion it out for quick breakfasts, afternoon snacks, or even light desserts. If you’re adding toppings like fresh fruit, chopped nuts, or coconut flakes, it’s best to add them right before serving so they stay fresh and crunchy.

Variations

This mango chia pudding is super flexible. Try one of these swaps to mix things up:

Dairy-free twist: Use oat or soy milk instead of almond milk
Extra protein: Add a spoonful of Greek yogurt (if not vegan) or plant-based protein powder
Tropical vibes: Add shredded coconut or a few pineapple chunks
Nut-free: Skip the cashews or sub with sunflower seeds

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