Mango Chia Pudding

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.

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• About This Recipe
• Ingredients 
• How To Make Mango Chia Pudding
• Storage Suggestions
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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 

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.

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 tablespoon 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.

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.

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