This creamy mango chia pudding is a naturally sweet, plant-based treat that’s as nutritious as it is delicious.
Packed with fiber, healthy fats from coconut milk, and plant-based protein from chia seeds, it’s perfect for a wholesome breakfast or a guilt-free dessert.
Quick to prepare, low in saturated fat, and fridge-friendly, it’s an ideal choice for everyday meal prep.
Mango Chia Pudding
Equipment
- Blender or food processor (1)
- Mixing bowl – 1
- Mixing bowl – 1
- Measuring Cups and Spoons (as needed)
- Serving glasses – 4
Ingredients
- 2 large fresh mangoes ~500 g, peeled and cored
- ½ cup chia seeds 80 g
- 2 cups canned full-fat coconut milk 480 ml, unsweetened
- 4 tbsp maple syrup or preferred sweetener
Instructions
- Prepare the Mango Puree: Start by peeling and coring one of your fresh mangoes. Cut the flesh into large chunks and place them into a blender or food processor. Blend the mango until it turns into a completely smooth, creamy puree with no lumps remaining. This will serve as the main flavor base for your pudding, giving it a vibrant color and naturally sweet taste.
- Chop the Second Mango: Take your second mango and carefully peel and core it as well. Dice the mango into small, bite-sized chunks. These pieces will be folded into the pudding later to provide a contrasting texture, giving your dessert a fresh and juicy burst with every spoonful. Set aside a few chunks to use as an attractive topping.
- Combine the Chia Seeds and Coconut Milk: In a medium-to-large mixing bowl, add the chia seeds and pour in the full-fat coconut milk. Coconut milk provides rich, creamy consistency along with healthy fats, while chia seeds are packed with fiber and plant-based protein, which will help thicken the pudding naturally as they absorb liquid.
- Add Sweetener and Mango Puree: Pour in your chosen sweetener—maple syrup is a great natural option—into the mixing bowl. Then, add the mango puree from Step 1. Use a whisk to stir everything together thoroughly. Make sure the chia seeds are evenly distributed and fully coated with the coconut milk and mango mixture to prevent clumping.
- Fold in the Mango Chunks: Gently fold in the chopped mango from Step 2 into the pudding mixture. Take care not to overmix, as you want the mango pieces to remain intact and create delightful pockets of fruitiness throughout the pudding.
- Initial Refrigeration and Stirring: Cover the bowl and place it in the fridge for 15 minutes. After this initial chilling period, remove the bowl and give the mixture a good stir. This step ensures that the chia seeds begin absorbing the liquid evenly, preventing them from sinking to the bottom and clumping together.
- Final Refrigeration for Full Setting: Return the pudding to the fridge and allow it to set for an additional 15 minutes. During this time, the chia seeds will swell fully, transforming the mixture into a thick, creamy pudding consistency that’s ready to enjoy.
- Serve and Garnish: Spoon the pudding into four individual serving glasses or bowls. Top each serving with the reserved mango chunks for a colorful, appealing presentation. The pudding can be enjoyed immediately, or you can store it in the fridge for later consumption. Each spoonful offers a combination of creamy pudding and sweet, juicy mango pieces.
- Storage Tips: Leftover pudding can be kept in an airtight container in the refrigerator for 4–5 days. Give it a gentle stir before serving if it has thickened more over time. This makes it an excellent option for meal prep or a quick, nutritious snack anytime.
Notes
- Prep time includes the chilling period for chia seeds to thicken.
- Use fully ripe mangoes for the sweetest flavor and smoothest puree.
- Maple syrup can be substituted with agave nectar, honey (if not vegan), or coconut sugar.
- For a creamier texture, use full-fat coconut milk; light coconut milk will produce a thinner pudding.
- Stir the pudding halfway through chilling to prevent chia seeds from clumping.
- Leftover pudding keeps well in the fridge for up to 4–5 days.
- Save some mango chunks as a topping to enhance visual appeal and texture.
Chef’s Secrets For Perfect Texture
Achieving the perfect creamy texture in mango chia pudding comes down to a few key tricks.
First, ensure your mangoes are fully ripe—they blend smoothly and provide natural sweetness without extra sugar.
Second, whisk the chia seeds thoroughly with the coconut milk to prevent clumping and allow them to absorb liquid evenly.
Give the mixture a mid-chill stir to redistribute any settled seeds.
Finally, folding in fresh mango chunks just before serving preserves a delightful contrast of textures, giving every bite both creaminess and juiciness.
Serving Suggestions To Impress Guests
Mango chia pudding is versatile and can be served in numerous appealing ways.
Spoon it into elegant glasses and top with fresh mango cubes, toasted coconut flakes, or a sprinkle of granola for a crunchy contrast.
You can also drizzle with a little extra maple syrup or a few fresh berries for color.
It pairs beautifully with tropical flavors like pineapple or passion fruit and makes a refreshing summer dessert, a wholesome breakfast, or a light snack any time of day.
Storage Tips For Best Freshness
Store mango chia pudding in an airtight container in the refrigerator to maintain its creamy texture.
It will last up to 4–5 days, making it an ideal meal-prep option.
If the pudding thickens too much after refrigeration, gently stir in a splash of coconut milk to loosen it before serving.
For longer storage, you can also freeze individual portions in freezer-safe containers, though fresh mango chunks are best added after thawing to retain their juicy texture.
Frequently Asked Questions
1. Can I use frozen mangoes instead?
Yes, frozen mangoes work perfectly. Simply thaw them before blending, then proceed with the recipe as usual.
Frozen mangoes may have slightly more water content, so you might need to adjust the coconut milk quantity to achieve the desired pudding thickness.
2. How do I make this pudding less sweet?
If you prefer a less sweet dessert, reduce the maple syrup or sweetener by half. The natural sweetness of ripe mangoes usually provides enough flavor, so taste as you go to balance sweetness to your liking.
3. Can I make this pudding ahead of time?
Absolutely! Mango chia pudding is ideal for meal prep. Prepare it up to 2–3 days in advance and store it in the refrigerator. Always give it a gentle stir before serving to ensure an even, creamy texture.
4. What can I use instead of coconut milk?
You can substitute coconut milk with almond milk, soy milk, or oat milk. Keep in mind that the pudding may be slightly less rich, as coconut milk contributes both creaminess and healthy fats. Full-fat alternatives work best for a thick, indulgent texture.
5. How do I prevent chia seeds from clumping?
The key is to whisk chia seeds thoroughly into the liquid and give the mixture a stir midway through chilling. Using a fork or small whisk ensures even distribution and a smooth, pudding-like consistency rather than clumps at the bottom.
