• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Global Breakfast » Mango Chia Pudding

    Published: Mar 31, 2021 | Last Updated On: Aug 10, 2020 by Neha Mathur

    Mango Chia Pudding

    5258 shares
    Jump to Recipe

    This creamy, delicious, and sweet Mango Chia Pudding comes together in just 10 minutes using 5 simple ingredients. It’s super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (gluten-free).

    Just like Instant Pot Oatmeal or Mango Smoothie Bowl, this is our all-time favorite.

    Mango chia pudding served in a glass.
    Jump to:
    • About This Recipe
    • Ingredients 
    • How To Make Mango Chia Pudding
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Mango Chia Pudding is a healthy, low cal, and a deliciously layered dish made using coconut milk, yogurt, and chia seeds. It is loaded with natural fibers, antioxidants, omega 3, and vitamins A, and C.

    This creamy Mango and Chia Pudding come together in 10 minutes using 5 simple ingredients 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 chia seeds can be soaked overnight and quickly layered with fresh mangoes in the morning, making it a perfect quick weekday breakfast.

    You can top this tropical mango coconut chia pudding with granola or other fresh fruits such as bananas, berries, papaya, kiwi, etc along with mangoes, to make it more nutritious, filling, and flavorsome. 

    This pudding stays good for 4-5 days in the refrigerator, making it great for meal prep. The recipe can be easily doubled or tripled 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 

    Mango chia pudding ingredients.

    Mangoes – This is the key ingredient of this pudding. I love how sweet mangoes pair with chia seeds and coconut milk mixture.

    Pick up ripe and juicy mangoes to make this pudding. Sharing my little secret with you all, I always go for Indian mangoes as they are the sweetest and 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 – 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 also use regular dairy milk or any other plant-based milk instead of coconut milk.

    Yogurt – Yogurt adds a nice creamy texture to the pudding. Replace dairy yogurt with any plant-based yogurt for a vegan version.

    Chia Seeds – Chia seeds are loaded with antioxidants, natural fibers, and protein. This pudding is a great dish to include these tiny pearls in your diet.

    Vanilla Extract – It adds a nice vanilla twist to your pudding.

    Honey – This is completely optional. If you want your pudding to get sweetness only from the mangoes, you can avoid it. You can also replace honey with maple syrup or agave nectar as a vegan sweetener.

    How To Make Mango Chia Pudding

    Combine 300 ml coconut milk, 1 cup yogurt, 4 tablespoon chia seed, 2 tablespoon honey, and 1 teaspoon vanilla extract in a large mixing bowl with a tight-fitting lid.

    Note – Adjust the amount of sweetener according to your requirement.

    Coconut milk, yogurt, chia seeds, honey and vanilla extract added to a bowl.
    All the ingredients mixed well.

    Cover the bowl and keep it aside for 30 minutes.

    Bowl covered with a lid.

    Stir the mixture and cover the bowl with the lid.

    Slightly soaked chia seeds in the bowl.

    Refrigerate for 3-4 hours.

    Note – If the pudding looks thick after refrigerating, add some more coconut milk to it and mix well.

    Fully soaked chia seeds in the bowl.

    Once you are ready to serve, add 2-3 tablespoon of chopped mangoes to a serving glass.

    Chopped mangoes added to serving glass.

    Top with the coconut milk chia seed mixture.

    Chia seeds mixture added to the glass.

    Top with some granola (optional) and some more chopped mangoes and serve immediately.

    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.

    Ready mango chia pudding topped with granola and more chopped mangoes.

    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.

    You Might Also Like

    • Overnight Oats with Coconut Milk
    • Apple Smoothie
    • Fruit Custard
    • Celery Smoothie

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This creamy, delicious, and sweet Mango Chia Pudding comes together in just 10 minutes using 5 simple ingredients. It's super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (gluten-free).

    Mango Chia Pudding Recipe

    This creamy, delicious, and sweet Mango Chia Pudding comes together in just 10 minutes using 5 simple ingredients. It's super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (gluten-free).
    4.58 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, Continental
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 328kcal
    Author: Neha Mathur

    Ingredients 

    • 300 milliliters coconut milk
    • 1 cup yogurt
    • 4 tablespoons chia seeds
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • 2-3 cups peeled and cubed ripe mango
    • granola for topping (optional)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • 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.
    • Cover the bowl and keep it aside for 30 minutes.
    • Stir the mixture and cover the bowl with the lid.
    • Refrigerate for 3-4 hours.
    • Note – If the pudding looks thick after refrigerating, add some more coconut milk to it and mix well.
    • Once you are ready to serve, add 2-3 tablespoons of chopped mangoes to a serving glass.
    • Top with the coconut milk chia seed mixture.
    • Top with some granola (optional) and some more chopped mangoes and serve immediately.
    • 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.

    Video

    https://www.youtube.com/watch?v=m7EZdf-5ByA

    Notes

    You can top this tropical mango coconut chia pudding with granola or other fresh fruits such as bananas, berries, papaya, kiwi, etc along with mangoes, to make it more nutritious, filling, and flavorsome. 
    The recipe can be easily doubled or tripled too.
    You can also use regular dairy milk or any other plant-based milk instead of coconut milk.
    To make it vegan, replace dairy yogurt with any plant-based yogurt and honey with maple syrup or agave nectar.

    Nutrition

    Calories: 328kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 454mg | Fiber: 5g | Sugar: 23g | Vitamin A: 960IU | Vitamin C: 31mg | Calcium: 173mg | Iron: 4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Global Breakfast Recipes

    • Korean Strawberry Milk
    • Bakery Style Strawberry Banana Muffins
    • Strawberry Chia Seed Smoothie
    • Pumpkin Pecan Waffles

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Priyantha

      July 17, 2018 at 4:40 pm

      Nice pudding. More new breakfast menu

      Reply
      • Neha Mathur

        July 17, 2018 at 4:44 pm

        Thnx 🙂

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Healthy Broccoli Apple Salad
    • Persian Watermelon Salad (With Cucumber And Feta)
    • Jamaican Cucumber Salad
    • Lemon Capellini Salad (With Tomatoes And Capers)
    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP