Mango Chia Pudding

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Made with only four ingredients, this mango chia pudding is a refreshing and flavorful way to start the day! It’s creamy, sweet, and so easy to make! It’s the perfect meal prep.

You’ll love the sunny, tropical flavors of this mango chia seed pudding recipe. While I usually make it for breakfast, I love how it does double duty as it also works as a healthy dessert or snack.

A glass of layered mango chia pudding with diced mangos on top.

Why You’ll Love This Recipe

It’s very easy to make! You just have to mix together three ingredients in a bowl and allow it to set in the fridge and then blend up some diced mangos. It doesn’t get easier than that!
It’s a pretty healthy recipe! Chia seeds are great for you as they’re packed with nutrition and mangos are nutritious as well!
You only need four ingredients! I love recipes that call for simple ingredients, as there’s a good chance I already have some on hand and can skip going to the store. You can even use frozen mango to make this recipe even more accessible year-round!

Ingredients You’ll Need

Ingredients needed to make mango chia pudding.

light coconut milk — I’m using light coconut milk from a can, but you can also use full-fat coconut milk if you want an extra thick chia pudding. It’ll be even more rich. Since I’m layering the chia pudding with the mango puree, I didn’t want the pudding to be too rich.
chia seeds — you can buy them at almost any major grocery store. They come in both black and white varieties, but there is no difference in nutritional content. They’re also an excellent source of plant-based protein!
maple syrup — you can also use honey if you prefer. Make sure you use real maple syrup, as pancake syrup is not the same.
mangos — make sure your mangos are ripe! They should be firm but yield to the touch. This will ensure they are sweet and juicy.
toppings — this is optional, but I love adding toppings to my mango chia seed pudding to make it more fun! I save some extra diced mango and add toasted coconut flakes for added texture to the chia pudding. Also, when pairing the toasted coconut flakes with mango also make me feel like I’m kicking back on a beach on a tropical vacation.

How to Make Mango Chia Pudding

Set of two photos showing milk and chia seeds added to a bowl.

Set of two photos showing chia pudding mixture mixed together and covered.

Add the coconut milk, chia seeds, and maple syrup to a bowl.
Mix together until well combined. Let it set for a couple of minutes (5-10 minutes) in the fridge before going back in and giving it a second stir.
Let the chia pudding set in the fridge for at least two hours or overnight.

Set of two photos showing mangos before and after blending.

While the chia pudding is setting, add the peeled and diced mango flesh into a blender and blend until smooth.

Set of two photos showing chia pudding set then layered with the mango puree.

When ready to serve, add the chia pudding and mango puree into a jar in alternating layers. Top with some toasted coconut flakes and more mango for a delicious tropical-flavored chia pudding.

An angled view of a jar of mango chia pudding with shredded coconut and diced mango on top.

Recipe Tips and Notes

You can make this mango chia seed pudding recipe two ways. I prefer making mine in layers like in the photos, but if you want it to be a faster grab-and-go healthy breakfast, you can mix the mango puree into the chia seed mixture.
For a thicker pudding, you can add an extra spoonful of chia seeds to the mixture.
I recommend giving the mango chia pudding a second mix before letting it set, as it helps prevent clumps. Sometimes the chia seeds like to clump together!

Make Ahead Tips

Meal prep: store the creamy matcha chia seed pudding without any toppings in an airtight container for up to 5 days in the fridge.
Freezer: to freeze chia pudding, portion out the pudding in small containers, then freeze! Thaw the chia pudding in the fridge for 6-8 hours/overnight before you’d like to eat it. You can store chia seed pudding in the freezer for up to 2 months. Same goes for the blended mango.

A mason jar of mango chia pudding with two layers of chia pudding and two layers of mango pudding.

What are chia seeds?

Chia seeds are tiny seeds from the plant Salvia hispanica. You may recognize them from those cute little chia pet commercials from way back when but other than a cute terra-cotta pet, the seeds are packed with healthy goodness. Despite being tiny little seeds, an one-ounce (28 grams) serving of chia seeds contains 11 grams of fiber, 4 grams of protein, and 9 grams of fat (5 of which are omega-3s).

Can I use frozen mango?

To enjoy this chia seed pudding year-round, use frozen mango for the puree. You can thaw the mango overnight in the fridge before blending. If using frozen mango, do not refreeze the puree.

Two glasses of overnight oats with frozen fruit on a white board with another jar in the background.

Want another breakfast recipe? Try my overnight oats with frozen fruit recipe!