If you are craving something sweet and creamy that feels a little indulgent but it’s actually pretty wholesome, this mango chia pudding is perfect. The ripe mango brings that sunny, tropical sweetness that pair so well with the richness of the coconut milk. The chia seeds bring the perfect pudding consistency to life while offering a great source of fiber and healthy plant-based omega-3 fatty acids.
It’s one of those recipes that you’ll want to keep making, especially when mango season hits. Prep it the night before for an easy breakfast or serve it as a light dessert that still feels special. It’s plant-based, naturally sweetned and made with only a few ingredients. And the best part? No cooking at all. Just mix it up, pop it in the fridge to rest and the 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, hydration and nutrients.
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, or use any other fruit that is in season such as peaches, berries, pineapple.
- Toast the cashews lightly in a dry pan for added flavor and crunch.
Storage:
The best way to store chia pudding is a sealed container or jar for up to 4-5 days in the fridge. For best texture, add toppings such as fruit, nuts and granola right before eating so they stay fresh and crunchy.
Chia pudding thickens as it sits so give it a good stir. You can also add a splash of milk if it gets too thick.
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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Mango Chia Pudding
Ingredients
Method
- In a blender, combine coconut milk, almond milk, maple syrup or honey, chopped mango, and cashews. Blend until smooth and creamy.
- Pour the mixture into a bowl or jar and stir in the chia seeds well.
- Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Before serving, optionally top with a layer of yogurt and decorate with extra mango chunks or any toppings of choice (granola, nuts, berries, hemp seeds, cacao nibs)
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