This Mango Chia Pudding uses fresh mango, takes just 10 minutes to prepare, and is an ideal healthy breakfast or snack. With only five simple ingredients, it’s easy to make ahead and perfect for meal prep.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Mango Chia Seed Pudding
- Recipe Variations
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These Chia Pudding Recipes Next!
- Recipe Video
- Mango Chia Pudding Recipe
I’m a big fan of chia pudding — from Strawberry Chia Pudding to Banana Cream Pie Chia Pudding — because it’s easy, nutritious, and perfect for prepping ahead. This Mango Chia Pudding shines in summer when mangoes are at their best. It’s great for busy mornings, snacks, or a light dessert. If you enjoy tropical flavors, try passionfruit or coconut-mango variations.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with fiber, healthy fats and plant-based protein from chia seeds.
- Quick and Easy: Ready in about 10 minutes of hands-on time and stores in the refrigerator for up to 4 days.
- Versatile: Works as breakfast, a midday snack, or a light dessert. Adapt it with your favorite mix-ins and toppings.
- Kid-Friendly: The natural sweetness of ripe mango makes this a hit with kids.
Key Ingredients
- Mango: Use ripe Ataulfo (yellow) mangoes when possible for a naturally sweet, creamy puree. Red or frozen mango also work in a pinch.
- Coconut Milk: Full-fat or light canned coconut milk gives a rich, tropical flavor and smooth texture. You can substitute any milk you prefer.
*This is an overview; complete ingredient amounts are in the recipe card below.
How To Make Mango Chia Seed Pudding
Step 1: Blend the chopped mango, coconut milk, maple syrup (or sweetener of choice), and vanilla until smooth.
Step 2: Pour the mango mixture into a bowl with chia seeds and whisk to combine.
Step 3: Stir thoroughly, then cover and refrigerate for at least 2 hours, or overnight for the creamiest texture.
Step 4: Serve chilled with diced mango, toasted coconut, granola, or any toppings you enjoy.
Recipe Variations
- Chocolate + Mango: Layer with chocolate chia pudding for a tropical-chocolate parfait.
- Higher Protein: Stir in 1/4 cup Greek yogurt or cottage cheese before chilling for extra protein and creaminess.
How To Store
Keep mango chia pudding in an airtight container in the refrigerator for up to 4 days. If it thickens too much, stir in a splash of milk to loosen the texture before serving.
Jess’s Tips
- Choose Ataulfo mangoes for optimal sweetness and creaminess; red mangos are a fine substitute.
- Frozen mango works well—thaw completely before blending for a smooth puree.
- Stir after a few minutes to distribute chia seeds and prevent clumps.
- Chill overnight for the thickest, creamiest pudding.
- Adjust sweetness to taste depending on how ripe your mangoes are.
- Serving ideas: Top with diced mango, toasted coconut, nuts, or granola for added texture.
Frequently Asked Questions
Yes. Thaw frozen mango completely before blending to avoid an icy texture.
Freezing is possible but not ideal; thawing can change the texture and make it slightly gritty. If you freeze, use a freezer-safe container and consume within a month.
Try These Chia Pudding Recipes Next!
Chia Seeds
Blueberry Chia Pudding
Breakfast
Piña Colada Chia Pudding
Chia Seeds
Orange Creamsicle Chia Pudding
Breakfast
Raspberry Chia Pudding
Recipe Video
If you try this Mango Chia Pudding, please leave a comment or rating to share your feedback. I love seeing your creations—tag your photos so I can see them!
Mango Chia Pudding
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
This Mango Chia Pudding takes 10 minutes to prep and makes a tasty, healthy breakfast or snack.
Ingredients
- 1/4 cup chia seeds
- 1 cup canned light (or full-fat) coconut milk
- 1 large Ataulfo mango, peeled and chopped (about 1 cup)
- 1 tbsp maple syrup, honey, or agave (adjust to taste)
- 1/2 tsp vanilla extract
Instructions
- Combine coconut milk, mango, sweetener, and vanilla in a blender and blend until smooth.
- Pour the puree into a bowl with chia seeds and whisk for 1–2 minutes to combine. Stir again after 5–10 minutes to prevent clumps.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
- Serve chilled topped with fresh mango or other fruits and toppings of your choice.
Notes
- Use Ataulfo (yellow) mangoes when available for the best flavor.
- If using frozen mango, thaw completely before blending.
- Stir after a few minutes to prevent chia seeds from clumping.
- Chill overnight for the creamiest texture.
- Adjust sweetness as needed depending on mango ripeness.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 260
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 5.2g