Creamy mango chia pudding. This perfectly sweet and delicious pudding is only 4-ingredients and so healthy it doubles as breakfast or dessert.
These mango chia puddings are so cute!
And they’re so tasty Jaye and I were practically fighting over them.
These puddings fit perfectly in that category of breakfast/dessert. Perfect for breakfast or dessert. Now that’s a win if I ever saw one.
Everyone likes dessert but dessert is optional. Breakfast on the other hand? Mandatory.
So having dessert for breakfast can only be a good thing.
And when it’s chia pudding, it’s a super healthy breakfast/dessert too.
And if you love mango then check out our delicious mango smoothie and our vegan mango ice cream.
How To Make Mango Chia Pudding
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These chia puddings are so easy to make.
- Add fresh mango to a blender or food processor and process into a purée.
- Add chia seeds, coconut milk, maple syrup and the mango purée to a mixing bowl.
- Whisk it together until smooth.
- Then add in chunks of fresh mango.
- Mix it in.
- Place into the fridge for 15 minutes and then bring it out and give it a stir, and then put it back into the fridge for another 15 minutes and that’s it!
- Divide the pudding between 4 serving glasses, top with some chunks of fresh mango and you have the most divine breakfast/dessert you could ever want!
Ingredient Notes
Coconut milk. We used canned coconut milk for this. The full fat variety. It really creates a super creamy texture here and makes this really rich and delicious.
You absolutely can switch this out for a light coconut milk or a different plant milk, but of course it will be less rich if you do, but still good.
Maple syrup. We used maple syrup for the sweetener. Since there are 4 serves of mango chia pudding in this recipe, it works out to 1 Tbsp per serve. If you want to you can omit the maple syrup and see if the mango alone makes it sweet enough for you.
Then you can just drizzle some maple syrup over the top if it’s not sweet enough when you serve it.
I consider this pudding to be the perfect level of sweet, but if you are the type of person who tends to find many desserts overly sweet, then rather take the more cautious approach.
Fresh ripe mangoes. It’s crucial that your mangos are ripe and delicious for a perfect result in this recipe. They should be firm but yield to the touch and they should taste sweet and delicious.
Storing Tips
Keep leftovers stored in the fridge where they will stay good for 4-5 days.
So even if you’re only making this recipe for one, make the full portion and enjoy one a day for 4 days.
More Chia Puddings
If you’re a chia fan then definitely check out our other chia puddings!
- Our peaches and cream chia pudding is a divine layering of peaches and creamy chia pudding and our chocolate chia pudding is everything you love about chia puddings plus chocolate!
- Other recipes containing chia seeds are our vegan overnight oats and vegan energy balls.
Did you make this recipe? Be sure to leave a comment and rating below!
Mango Chia Pudding
Ingredients
- 2 Large Fresh Mangos (~500g) Peeled and cored weight
- ½ cup Chia Seeds (80g)
- 2 cups Coconut Milk (480ml) Canned, Full Fat, Unsweetened
- 4 Tbsp Maple Syrup or other sweetener of your choice
Instructions
- Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks.
- Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together.
- Then add in the chopped mango and mix it in, saving a few chunks to use for a topping.
- Place the mixture into the fridge for 15 minutes and then bring it out and give it a stir and then put it back into the fridge for another 15 minutes.
- Spoon it out into four serving glasses, top with the remaining chunks of chopped mango and serve.
Notes
- Prep time includes the time spent setting in the fridge.
- Leftovers can be stored in the fridge for 4-5 days.
I made this delicious chia pudding today . I only used 2 tablespoons of maple syrup and it was perfect . Topped with toasted shaved coconut. Yum 😋
Would It be possible to Puree Frozen Mango Chunks and add a little honey for sweetness. Can I also use almond milk instead of coconut milk?
Thank you
Hi Jenn, yes you can do that! All the best!
Greetings!!! What do you think about omitting the coconut milk for oat milk instead?
I think that would work great!
Is there canned oat milk or should we use just normal oat milk from the carton? BTW – I’ve made this recipe a dozens of time with coconut milk, as directed and we love it! Favourite brekkie 😍
From the carton would be fine! It won’t be as rich as with canned coconut milk though, so that’s why coconut milk is my favorite!
My friend made this for me and it was heavenly!!! Super light and refreshing, was slowly enjoying it, didn’t want it to end!!!
Just made it at home for my family,!
So glad you enjoyed it! 🙂
This looks absolutely delicious!! Would like to omit the Maple Syrup completely and add a few fleshy Dates for sweetness. Thank you!!
So rich and creamy! This was my first time making chia pudding and it came out so delicious. I only had light coconut milk on hand and will try the full fat version next time. 🙂
Awesome! Thanks Chelsea!
I haven’t tried it yet but wondering if I can use mango pulp instead.
Yes that would be fine instead of the puree.
How long does this dessert keep in the refrigerator? Will we be able to carry it a few days for lunch?
4 days in the fridge. 🙂
Can we use milled chia seeds? If yes what amount.
Thanks shabibi
I don’t think that will work.
Fabulous and tasty, so good for you and think about those Omega 3s! I used raw honey, again 4 tablespoons and woooow!!
Too tempting by far and at least I only have to share with my wife, maybe ????
So glad you enjoyed it! Thanks for the great review Marc.