Mango Chia Pudding
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Mango Chia Pudding is a healthy, fiber-filled way to start the day! This recipe uses only 4 ingredients, and you can prep it the night before so it’s ready to go in the morning.
Recipe features
- Mango and coconut go perfectly together, and this pudding is a mixture of both flavors
- If you love my coconut chia pudding, you’ll like this recipe even more!
- It’s an easy way to add mango into your morning breakfast
Ingredient notes:
Mango – Any variety, just make sure it’s ripe!
Chia seeds – I almost always use black chia seeds, but white work too
Coconut milk – Full fat or light. If you use canned full fat milk, the chia pudding will be ready within an hour. If you use light coconut milk, you’ll want to add 1 more tbsp of chia seeds and you may need to refrigerate a bit longer. See recipe notes for more info!
Maple syrup – Can sub honey or coconut sugar
Step-by-step instructions
Step 1: Whisk ingredients. Add coconut milk and syrup to a small bowl and whisk together, then add in the chia seeds and stir to combine. Place the entire bowl in the refrigerator about at least 1 hour.
Step 2: Make mango purée. After the hour is up (or right before you’re ready to eat), make the mango purée by adding 3/4 cup mango and 2 tbsp water (or more) to a small blender and pulsing until smooth.
Step 3: Combine. Pour the purée into the bowl with the chia pudding and stir to combine. The consistency should be thick and pudding-like; if not, keep the bowl in the refrigerator for 1-2 more hours.
FAQs and tips
- Not 100% necessary, but I like adding some coconut chips on top (along with fresh mango) for added texture. You can usually find them in the baking or snack aisle at the grocery store. Or, just top it with shredded coconut.
Do I have to use canned coconut milk?
Nope! I typically use canned coconut milk because A) I always have some in my pantry and B) it’s thicker, so the pudding is ready more quickly. But you can certainly use milk from a carton. If you go that route, I recommend prepping this in the evening and refrigerating it overnight.
Why didn’t my chia pudding thicken?
Not sure, but if that happens, simply add 1 more tbsp of chia seeds, stir, and then refrigerate for a couple more hours and that should do the trick!
More chia pudding recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Mango Chia Pudding
Ingredients
- 14 oz. full fat coconut milk, see notes below
- 3 tbsp maple syrup
- 5 tbsp chia seeds
- 1 mango, divided
- 2 tbsp water
Instructions
- Whisk coconut milk and syrup together; then, stir in the chia seeds until well combined. Place bowl in the refrigerator for at least 1 hour.
- Next, add 3/4 cup mango and 2 tbsp water to a small blender or food processor and pulse. You want to have a mango purée, so you may need to add a little more water. Then, pour the purée into the bowl with the chia pudding and stir to combine. At this point, the pudding should be the correct consistency, but if not, keep it in the refrigerator for 1-2 more hours.
- Divide pudding into 2 glasses and top with the remaining mango.
Notes
Nutrition
great combo, as you write, mango and cocunut make a nice pair, and chia seeds are nice too, thank you!