This creamy, delicious, and sweet Mango Chia Pudding comes together in 10 minutes using 5 simple ingredients. It’s super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (vegetarian, gluten-free).
Just like Instant Pot Oatmeal or Mango Smoothie Bowl, this is our all-time favorite.
About Mango Chia Pudding
Mango Chia Pudding is a healthy, low cal, and a deliciously layered dish made using fresh ripe mangoes, coconut milk, yogurt, and chia seeds. It contains 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 a healthy breakfast, or snack, or as a healthy dessert. It keeps you full for a long time, so it’s a great dish to try if you watch your weight.
The chia seeds can be soaked overnight and quickly layered with fresh mangoes in the morning, making it a perfect quick weekday breakfast or a healthy snack.
You can top this tropical mango coconut chia pudding with granola, unsweetened coconut flakes, or other fresh fruits such as bananas, berries, papaya, kiwi, etc., along with mangoes to make it more nutritious and filling flavorsome.
This delicious pudding stays in the refrigerator for 4-5 days, making it great for meal prep (make ahead breakfast). 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, and Coconut Overnight Oats.
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 fresh 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 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 go for freshly made coconut milk or low-fat canned coconut milk.
You can also use regular dairy milk or other plant-based milk like cashew milk, oat milk, soy milk, etc., 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 contain 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 mango pudding.
Honey – This is entirely 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.
Health Benefits Of Chia Seeds
Chia seeds are tiny, edible seeds rich in nutrients and have several health benefits. They are an excellent fiber source, which helps keep you feeling full and aids in digestion. They are also great for controlling blood sugar.
Chia seeds are also packed with antioxidants, which can help to protect your body from damage caused by free radicals.
They are also an excellent source of omega-3 fatty acids, essential for maintaining heart health and brain function.
This is a great ingredient for healthy fats and extra protein.
How To Make Mango Chia Pudding
- 300 ml coconut milk
- 1 cup yogurt
- 4 tablespoon chia seed
- 2 tablespoon honey
- 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.
Give the mixture a good stir and cover the bowl with the lid.
Refrigerate for 3-4 hours.
Note – If the pudding looks thick after refrigerating, add more coconut milk and mix well.
Once you are ready to serve, add 2-3 tablespoon of chopped mango chunks 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 mangoes and mix the puree with the chia seeds mixture. You can layer the chia seed mixture and mango puree in alternate layers.
Frequently Asked Questions
Although it is recommended to use fresh mango in this recipe, you can use frozen thawed mango if fresh ones are unavailable.
You can top the mango chia pudding recipe with your favorite toppings like chopped seasonal fruits, berries, bananas, coconut flakes, etc.
Don’t add mangoes to the mango chia seed pudding if you are storing it in the fridge. The chia coconut milk mixture stays in the refrigerator for 4-5 days in an airtight container or a mason jar.
If it has thickened after refrigeration, add more milk and adjust the consistency. Layer the mango cubes once ready to serve.
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Mango Chia Pudding Recipe
- 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)
- 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.
Nice pudding. More new breakfast menu