Coconut Mango Chia Pudding

4.58 from 7 votes

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

This pudding is also our all-time favorite, like Strawberry Overnight Oats or Mango Smoothie Bowl.

Coconut mango chia pudding served in a glass.
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About Mango Chia Pudding

Coconut Mango Chia Pudding is a healthy, low-calorie, and 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 comes together in 10 minutes (of active working time) 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, filling, and 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

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 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.

How To Make Mango Chia Pudding

Combine

  • 10 fl oz (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 requirements.

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.

Give the mixture a good stir 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 more coconut milk and mix well.

Fully soaked chia seeds in the bowl.

Once you are ready to serve, add 2-3 tablespoon of chopped mango chunks 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 mangoes and mix the puree with the chia seeds mixture. You can layer the chia seed mixture and mango puree in alternate layers.

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

Frequently Asked Questions

Can I use frozen mangoes if fresh mangoes are not available?

Although it is recommended to use fresh mango in this recipe, you can use frozen thawed mango if fresh ones are unavailable.

What else can I top the chia pudding with?

You can top the mango chia pudding recipe with your favorite toppings like chopped seasonal fruits, berries, bananas, coconut flakes, etc.

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 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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This creamy, delicious, and sweet Coconut Mango Chia Pudding comes together in 10 minutes of active working time using 5 simple ingredients. It's super healthy, loaded with fibers, and can be served for breakfast, snacks, or dessert (vegetarian, gluten-free).
4.58 from 7 votes

Easy Coconut Mango Chia Pudding Recipe

This creamy, delicious, and sweet Coconut 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.
Prep: 5 minutes
Cook: 5 minutes
Soaking Time: 4 hours
Total: 4 hours 10 minutes
Servings: 4 people

Ingredients 

  • 10 fluid ounces coconut milk (300 ml)
  • 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)
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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

YouTube video

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 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
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