mango chia pudding

Thick And Creamy Mango Chia Pudding

Mango chia pudding is delicious, perfectly sweet, and has a creamy texture that features fresh mango puree, toasted coconut flakes, coconut milk, and maple syrup. This simple recipe is gluten-free and contains no nuts, soy, or dairy. Because this delicious pudding is simple to make, it’s perfect for a healthy breakfast or easy meal prep!

The combination of coconut milk, chia seeds, mango puree, vanilla extract, and maple syrup creates a creamy texture that makes this chia seed pudding recipe absolutely delicious!

This mango chia pudding is great for breakfast or a snack!

The best part is that you can mix the tiny seeds with coconut milk (or your favorite non-dairy milk), and let the mixture sit for at least 30 minutes if you’re making a snack, or refrigerate overnight for a healthy breakfast.

In the morning all you will need to do is add mango and you will have a tropical flavor pudding that will taste delicious.

If a quick and easy, mango chia pudding made with whole foods that you will absolutely love sounds like an awesome recipe, then grab your chia seeds, mixing bowl and print this recipe card because it’s time to get started 😉

Mango Chia Pudding Ingredients

  • 1 medium-ish size mango-peeled (frozen mango chunks will work)
  • 1 cup coconut milk (cashew milk, almond milk, or other plant-based milk works well too)
  • 3 Tbsp. of chia seeds
  • 1 Tbsp. of maple syrup (or your favorite sweetener)
  • 2 Tbsp. of toasted coconut flakes

Additional Optional Ingredients

Want to add a little something extra to your mango chia pudding? Try adding one or two of these ingredients!

  • cinnamon
  • vanilla extract
  • honey
  • monk fruit sweetener
  • other tropical fruit
  • chopped nuts
  • a pinch of sea salt

The ingredient and topping options are endless so let your imagination run wild!

Mango Chia Seed Pudding Recipe Directions

Step 1: Mix coconut milk, chia seeds, and maple syrup. Let the chia seed mixture sit for 5 minutes and then stir it again to break up any clumps.

Step 2: Place the mixture in the fridge for at least 30 minutes but this pudding can be left overnight.

Step 3: While the chia seeds and milk are becoming a thick pudding, peel the mango and remove the fruit.

Step 4: Place the fresh or frozen mango fruit chunks in your blender and blend until smooth.

Step 5: Next, put 2 Tbsp. of coconut flakes in a frying pan and gently toast.

Step 6: Once the chia pudding is ready, grab two mason jars or serving glasses. Spoon a bit of chia pudding into each.

Step 7: Top the pudding with a layer of mango puree and then continue to alternate and layer chia pudding and mango.

Step 8: Sprinkle the toasted coconut on top and enjoy!

Chia Pudding Recipe Tips

  1. You can use canned coconut milk, from a carton, or homemade. Your choice may change the flavor and consistency a little, but it will still be great.
  2. Full fat coconut milk mixed with chia seeds makes a super thick pudding. Using light coconut milk will make a pudding with good consistency. Or, if you prefer, you can use the full-fat version and just add a little more milk before you eat it.
  3. If you don’t like coconut milk (or can’t use it for any reason) you can use other plant-based milk options such as almond, cashew, oat, or soy milk.
  4. This delicious recipe is best when serve chilled.
  5. Be sure to store mango chia pudding in an airtight container.
  6. Chia pudding should keep for about 3-4 days.

FAQs About Mango Chia Pudding

Have a few questions before diving in? No problem! I’ll try to answer them here 🙂

1. What does chia pudding taste like?

When chia seeds are raw they are crunchy with a mild, almost nutty? flavor. After soaking in coconut milk they become more like tapioca and have a similar texture, although you may still notice a slight crunch.

Even though this chia seed coconut milk mixture is quite mild in flavor and paired with mango, you may still have to adjust the ingredients some to make it taste just right for your liking.

2. Is chia pudding healthy?

Yes… usually. Depending on what you add to the chia seeds and milk.

If there is added sugar to the mango chia pudding recipe then it will definitely be less healthy. But, as it is, this basic chia pudding recipe with the natural sweetness of the mango is a great source of healthy fats like Omega-3 fatty acids, fiber, antioxidants, minerals, and protein.

3. How much chia pudding should I eat each day?

Just like with all food, moderation is key. (Except for veggies- you should always eat a lot of those!). With chia seeds, it is recommended that you start with 1- 1 1/2 Tbsp. twice per day.

If you have digestive issues or are concerned, it may be best to start with an even smaller amount and work up from there.

Also, because chia pudding is so high in fiber be sure to drink more water throughout your day!

Last Thoughts About Mango Chia Pudding

Whether you’re looking for a healthy dessert to satisfy your sweet tooth or a perfect breakfast to grab as you run out the door, this is the easy recipe you need.

This gluten-free chia pudding also makes a great snack and is the best way for kids of all ages to increase fiber, protein, antioxidants, and even vitamin c in their diet.

Add this to your weekly meal prep and you can enjoy the amazing taste and health benefits all week!

spoonful of mango chia pudding

Mango Chia Pudding

Yield: 2 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Mango chia pudding is delicious, perfectly sweet, and has a creamy texture that features fresh mango puree, toasted coconut flakes, coconut milk, and maple syrup. This simple recipe is gluten-free and contains no nuts, soy, or dairy.

Ingredients

  • 1 medium-ish size mango-peeled (frozen mango chunks will work)
  • 1 cup coconut milk (cashew milk, almond milk, or other plant-based milk works well too)
  • 3 Tbsp. of chia seeds
  • 1 Tbsp. of maple syrup (or your favorite sweetener)
  • 2 Tbsp. of toasted coconut flakes

Instructions

    1. Mix coconut milk, chia seeds, and maple syrup. Let the chia seed mixture sit for 5 minutes and then stir it again to break up any clumps.
    2. Place the mixture in the fridge for at least 30 minutes but this pudding can be left overnight.
    3. While the chia seeds and milk are becoming a thick pudding, peel the mango and remove the fruit.
    4. Place the fresh or frozen mango fruit chunks in your blender and blend until smooth.
    5. Next, put 2 Tbsp. of coconut flakes in a frying pan and gently toast.
    6. Once the chia pudding is ready, grab two mason jars or serving glasses. Spoon a bit of chia pudding into each.
    7. Top the pudding with a layer of mango puree and then continue to alternate and layer chia pudding and mango.
    8. Sprinkle the toasted coconut on top and enjoy!

Notes

  • You can use canned coconut milk, from a carton, or homemade. Your choice may change the flavor and consistency a little, but it will still be great.
  • Full fat coconut milk mixed with chia seeds makes a super thick pudding. Using light coconut milk will make a pudding with good consistency. Or, if you prefer, you can use the full-fat version and just add a little more milk before you eat it.
  • If you don't like coconut milk (or can't use it for any reason) you can use other plant-based milk options such as almond, cashew, oat, or soy milk.
  • This delicious recipe is best when serve chilled.
  • Be sure to store mango chia pudding in an airtight container.
  • Chia pudding should keep for about 3-4 days.

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