This creamy, delicious, and sweet mango chia pudding comes together in just 10 minutes using 5 ingredients. It’s super healthy, loaded with fibers, and can be served for breakfast, snack, or dessert (gluten-free).
Just like Instant Pot Oatmeal or Mango Smoothie Bowl, this is our all time favourite.
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About This Recipe
Mango chia pudding is a healthy, low cal and a deliciously layered dish made using milk, yogurt, and chia seeds. It is loaded with natural fibers, antioxidants, omega 3, and vitamin A, and C.
This creamy and sweet 5 ingredient mango chia pudding comes together in 10 minutes and can be served for breakfast, snack or dessert. It keeps you full for a long time. So if you are watching your weight, it’s a great dish to try.
The taste of this tropical mango chia seed pudding depends on the type of milk you are using to make it. Chia seeds are neutral in flavor and they soak up the milk and blend with the taste of the milk.
You can make the chia seeds mixture overnight and refrigerate it and just layer it with fresh mangoes in the morning, making it a perfect weekday breakfast. We can call it overnight mango coconut chia pudding.
You can even add other fruits such as bananas, berries, papaya, kiwi, etc with mangoes, to make it more nutritious and flavorsome.
Since this pudding will stay good for 4-5 days, it’s a great idea to meal prep.
This mango chia seed pudding is:
- Perfect for your weekday breakfast.
- Creamy and delicious.
- Easy to make.
- Perfectly sweet.
- Served as a dessert too.
If you love to make recipes from mango like me, here are some of my favorites – Mango Mastani, Mango Sticky Rice, Mango Lassi, Coconut Overnight Oats.
Ingredients
This is a very simple recipe, that required zero effort basically! To make this yummy breakfast option, you will need:
Mangoes – This is the key ingredient of this pudding. I love how these sweet mangoes taste along with chia seeds and coconut milk mixture. Sometimes, I also like to add some other fruits with mangoes such as berries, kiwi, melon, etc, but this mango version wins the game.
Pick up ripe and juicy mangoes to make this pudding. Sharing my little secret with you, always go for Indian mangoes as they are the juiciest. You will get them at an Indian store near you or even online. Once you will try them, there is no looking back.
Coconut Milk – The use of coconut milk makes this breakfast pudding vegan-friendly. I used canned full-fat coconut milk which makes this pudding super creamy, but you can definitely go for freshly made coconut milk or low-fat canned coconut milk. You can even use normal milk or any other plant-based milk instead of coconut milk.
Yogurt – Yogurt adds a nice creamy texture to the pudding. But if you are looking for a vegan version, skip this ingredient or add any vegan yogurt.
Chia Seeds – Loaded with antioxidants, natural fibers, and protein, these tiny pearls are everything you want to take all those necessary nutrient intakes. Chia Seeds are really good for people following the Paleo Diet.
Vanilla Extract – It adds a nice vanilla twist to your pudding. It is always good to have some extra flavor, right?
Honey – This is completely optional. If you want your pudding to get sweetness only from the mangoes, you can completely avoid it. You can even use maple syrup as a vegan sweetener.
How to make Mango Chia Pudding?
Start by preparing the mangoes. Wash 2-3 large ripe and juicy mangoes and wipe them with a kitchen towel. We will need 2-3 cups of mango cubes.
Peel the mangoes using a sharp paring knife. Now cut the flesh away from the pit using a sharp chef’s knife. Discard the pit and cut the flesh into small cubes. Chill the mangoes in a covered bowl until ready to use.
Note – The pit still has a lot of flesh attached to it. In my house, we like to suck the pit after taking away the flesh!
Combine coconut milk, yogurt, chia seed, honey, and vanilla extract in a large mixing bowl with a tight-fitting lid.
Note – Adjust the amount of sweetener according to your requirement.
Keep the bowl aside for 30 minutes.
Mix once again, cover with the lid, and then refrigerate for 3-4 hours.
Once you are ready to serve, add some coconut milk chia seed mixture into 2 medium-size serving glasses. Top with some chilled chopped mangoes.
Note – If the pudding looks thick after refrigerating, add some more milk to it and mix well.
Repeat the layers. Garnish the pudding with mint leaves and coconut flakes. Serve chilled.
Note – You can puree some of the mangoes and mix the puree with the chia seeds mixture. You can also layer the chia seed mixture and mango puree in alternate layers.
Frequently Asked Questions
All ingredients in this mango chia seed pudding recipe are vegan-friendly except the yogurt and honey.
You can easily replace the yogurt with any vegan yogurt like soy yogurt, coconut yogurt or cashew yogurt, and honey with maple syrup.
You can even skip the yogurt and just soak the chia seeds in coconut milk.
Yes, you can definitely use the normal milk, but the coconut milk gives it a nice creamy texture and also a subtle coconut flavor.
But if you can’t get a hold of coconut milk, you can use normal milk or even almond milk.
Storage Suggestions
Don’t add mangoes to the mango chia seed pudding if you are storing it in the fridge. The chia coconut milk mixture stays good in the fridge for about 4-5 days in a sealed container. If it has thickened after refrigerating, add some more milk and adjust the consistency. Layer the mango cubes once ready to serve.
If you are making it by adding mango puree to the chia seeds mix, then you can go ahead and mix it. It will be good in the fridge for 3-4 days.
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Recipe Card
Mango Chia Pudding Recipe
Ingredients
- 2-3 cup peeled and cubed ripe mango
- 200 mili liter coconut milk
- 1 cup yogurt
- 4 tablespoon chia seeds
- 2 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Start by preparing the mangoes. Wash 2-3 large ripe and juicy mangoes and wipe them with a kitchen towel. We will need 2-3 cups of mango cubes.
- Peel the mangoes using a sharp paring knife. Now cut the flesh away from the pit using a sharp chef’s knife. Discard the pit and cut the flesh into small cubes. Chill the mangoes in a covered bowl until ready to use.
- Note – The pit still has a lot of flesh attached to it. In my house, we like to suck the pit after taking away the flesh.
- Combine coconut milk, yogurt, chia seed, honey, and vanilla extract in a large mixing bowl with a tight-fitting lid.
- Note – Adjust the amount of sweetener according to your requirement.
- Keep the bowl aside for 30 minutes.
- Mix once again, cover with the lid, and then refrigerate for 3-4 hours.
- Once you are ready to serve, add some coconut milk chia seed mixture into 2 medium-size serving glasses. Top with some chilled chopped mangoes.
- Note – If the pudding looks thick after refrigerating, add some more milk to it and mix well.
- Repeat the layers. Garnish the pudding with mint leaves and coconut flakes. Serve chilled.
- Note – You can puree some of the mangoes and mix the puree with the chia seeds mixture. You can also layer the chia seed mixture and mango puree in alternate layers.
Priyantha
Nice pudding. More new breakfast menu
Neha Mathur
Thnx 🙂