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    You are here: Home / Recipes / Breakfast / Mango Chia Pudding

    Mango Chia Pudding

    Posted: Aug 30, 2023 Last Modified: Aug 23, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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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!

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

    Mango Chia Pudding

    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.
    5 from 1 vote
    Print Recipe Rate this Recipe
    Prep Time: 20 minutes mins
    Chill Time: 2 hours hrs
    Total Time: 2 hours hrs 20 minutes mins
    Servings: 4 servings

    Ingredients

    • 2 cups canned light coconut milk
    • 4-5 tablespoons chia seeds
    • 2-3 tablespoons maple syrup
    • 2 mangoes, peeled and diced

    Optional Toppings

    • diced mango
    • toasted coconut flakes

    Equipment

    • High powder blender or food processor

    Instructions

    • 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.
    • While the chia pudding is setting, add the peeled and diced mango flesh into a blender and blend until smooth.
    • 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
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 231kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Sodium: 87mg | Potassium: 245mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1126IU | Vitamin C: 38mg | Calcium: 98mg | Iron: 1mg
    Author: Carmy
    Course: Breakfast
    Cuisine: American
    Nutrition Disclaimer

    More Chia Pudding Recipes

    • Matcha Chia Pudding
    • Warm Chia Pudding
    • Blueberry Chia Pudding
    • Protein Chia Pudding
    • Raspberry Chia Pudding
    • Chocolate Chia Seed Pudding
    • Chocolate Blueberry Chia Pudding

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

    5 from 1 vote (1 rating without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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