Mango Chia Pudding
A creamy, naturally sweet mango chia pudding that’s rich in fiber, plant-based protein, and healthy fats. Perfect for breakfast, dessert, or meal prep, this easy, no-cook recipe comes together in under an hour and keeps well in the fridge.
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.
