Mango Chia Seed Pudding

Why You’ll Love This Recipe

This recipe is easy to make, naturally sweet, and full of nourishing ingredients. It’s dairy-free, gluten-free, and can be made ahead of time, making it perfect for busy mornings or meal prep. The mango adds a burst of fruity flavor that pairs beautifully with the creamy chia pudding texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chia seeds
• Milk of choice (almond, coconut, oat, dairy, etc.)
• Ripe mango (fresh or frozen and thawed)
• Maple syrup or honey (optional, for sweetness)
• Vanilla extract (optional)
• Pinch of salt (optional)

Directions

1. In a bowl or jar, mix chia seeds with milk, vanilla extract (if using), and a small pinch of salt. Stir well to combine.
2. Let the mixture sit for about 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight until it thickens into a pudding consistency.
4. While the chia pudding sets, peel and dice the mango. Blend until smooth for a puree or leave in chunks if preferred.
5. Once the pudding is set, layer it with mango puree or chunks in a glass or bowl.
6. Drizzle with maple syrup or honey if additional sweetness is desired.
7. Serve chilled.

Servings and timing

This recipe makes 2 servings.
Prep Time: 10 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hours 10 minutes

Variations

• Creamier Texture: Use full-fat coconut milk for a rich and creamy version.
• Layered Parfait: Alternate layers of chia pudding and mango puree in a jar for a beautiful presentation.
• Tropical Mix: Add pineapple, passion fruit, or shredded coconut for extra tropical flavor.
• Protein Boost: Mix in a scoop of protein powder or Greek yogurt.
• Spiced Option: Add a pinch of cinnamon or cardamom to the pudding mix.

Storage/Reheating

Store mango chia seed pudding in an airtight container in the refrigerator for up to 4 days. It is best served cold. This dish does not require reheating.

FAQs

What does chia pudding taste like?

Chia pudding has a creamy texture with tiny soft seeds and takes on the flavor of the liquid and sweeteners added.

Can I use frozen mango?

Yes, just thaw it first and blend into a puree or chop into small pieces.

How long does chia pudding last?

It lasts up to 4 days in the refrigerator when stored in a sealed container.

Can I use water instead of milk?

Yes, but the pudding will be less creamy. Using milk adds better flavor and texture.

Is chia pudding good for breakfast?

Absolutely. It’s filling, nutritious, and can be made in advance for busy mornings.

How do I make it sweeter?

Add honey, maple syrup, agave, or blend sweet fruit like banana or dates into the mix.

Why didn’t my chia pudding thicken?

You may need to stir it more thoroughly or let it chill longer. Also, check your chia seeds—they may be old or not absorbing liquid properly.

Can I blend the pudding for a smooth texture?

Yes, blending the mixture after it sets creates a smooth, creamy consistency.

Is this recipe vegan?

Yes, if you use plant-based milk and sweeteners like maple syrup or agave.

Can I make this nut-free?

Yes, simply use a nut-free milk such as oat or rice milk.

Conclusion

Mango Chia Seed Pudding is a vibrant, healthy, and delicious option for any time of day. With its tropical flavor, creamy texture, and make-ahead convenience, it’s a perfect recipe to add to your weekly routine. Whether served in a jar, glass, or bowl, this pudding is as pretty as it is nutritious.

Mango Chia Seed Pudding

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Mango Chia Seed Pudding is a creamy, tropical dish made with sweet mangoes, chia seeds, and your choice of milk. It’s perfect for breakfast, a snack, or dessert, offering a boost of fiber, omega-3s, and natural sweetness.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 2 servings
• Category: Breakfast, Snack, Dessert
• Method: No-Cook
• Cuisine: Tropical-Inspired
• Diet: Vegan

Ingredients

• 3 tbsp chia seeds
• 1 cup milk of choice (almond, coconut, oat, dairy, etc.)
• 1 ripe mango, peeled and chopped (or 1 cup frozen mango, thawed)
• 1–2 tsp maple syrup or honey (optional)
• ½ tsp vanilla extract (optional)
• Pinch of salt (optional)

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Instructions

1. In a bowl or jar, combine chia seeds, milk, vanilla extract (if using), and a small pinch of salt. Stir well.
2. Let the mixture sit for 5 minutes, then stir again to prevent clumps.
3. Cover and refrigerate for at least 2 hours or overnight until thickened.
4. Meanwhile, blend the mango into a puree or leave in chunks, depending on your preference.
5. Once pudding is set, layer it in bowls or jars with mango puree or chunks.
6. Drizzle with maple syrup or honey if additional sweetness is desired.
7. Serve chilled.

Notes

• Use full-fat coconut milk for extra creaminess.
• Make ahead for an easy breakfast or snack.
• Blend the pudding for a smoother texture if preferred.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 12g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg