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.
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!
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.
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
- 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.
- Prep time includes the time spent setting in the fridge.
- Leftovers can be stored in the fridge for 4-5 days.