• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfasts » Mango Chia Pudding

    Mango Chia Pudding

    Published: Apr 2, 2019 Updated: Nov 12, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mango Chia Pudding

    Creamy mango chia pudding. This perfectly sweet and delicious pudding is only 4-ingredients and so healthy it doubles as breakfast or dessert.

    Mango chia pudding topped with mango chunks in glasses.

    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.

    Mango chia pudding topped with mango chunks.

    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.
    Chia seeds, coconut milk, maple syrup and mango purée added to a mixing bowl.
    • Whisk it together until smooth. 
    Mango chia pudding in a mixing bowl with a whisk.
    • Then add in chunks of fresh mango.
    Chopped mango added to mixing bowl.
    • Mix it in.
    Coconut milk, chia seeds, maple syrup and mango purée mixed together in a mixing bowl.
    • 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!
    Mango chia pudding topped with mango chunks in glasses.

    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. 

    Mango chia pudding topped with mango chunks.

    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.

    Mango chia pudding topped with mango chunks in a glass with a spoon.

    More Chia Puddings

    If you’re a chia fan then definitely check out our other chia puddings!

    1. 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! 
    2. Other recipes containing chia seeds are our vegan overnight oats and vegan energy balls. 
    A spoonful of mango chia pudding.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Mango chia pudding in a glass with a spoon.

    Mango Chia Pudding

    Creamy mango chia pudding. This perfectly sweet and delicious pudding is only 4-ingredients and so healthy it doubles as breakfast or dessert.
    4.95 from 20 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 40 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 431kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

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

    Nutrition

    Serving: 1Serve | Calories: 431kcal | Carbohydrates: 5.9g | Fat: 27.5g | Saturated Fat: 17.8g | Sodium: 35mg | Fiber: 8.9g | Sugar: 31.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Chocolate Avocado Mousse
    Vegan Buttercream Frosting »
    26.2K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Annette Allan says

      October 27, 2021 at 8:17 am

      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 😋4 stars

      Reply
    2. Jenn says

      September 22, 2021 at 3:28 am

      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

      Reply
      • Alison Andrews says

        September 22, 2021 at 8:10 am

        Hi Jenn, yes you can do that! All the best!

        Reply
    3. Randi says

      August 15, 2021 at 9:54 pm

      Greetings!!! What do you think about omitting the coconut milk for oat milk instead?

      Reply
      • Alison Andrews says

        August 16, 2021 at 11:20 am

        I think that would work great!

        Reply
        • Marzena says

          August 27, 2021 at 12:36 am

          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 😍

          Reply
          • Alison Andrews says

            August 27, 2021 at 10:12 am

            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!

    4. Kraftymom3 says

      July 11, 2021 at 8:56 pm

      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,!5 stars

      Reply
      • Alison Andrews says

        July 12, 2021 at 10:36 am

        So glad you enjoyed it! 🙂

        Reply
    5. Ingrid says

      June 28, 2021 at 2:05 pm

      This looks absolutely delicious!! Would like to omit the Maple Syrup completely and add a few fleshy Dates for sweetness. Thank you!!

      Reply
    6. Chelsea says

      April 28, 2021 at 12:22 am

      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. 🙂5 stars

      Reply
      • Alison Andrews says

        April 28, 2021 at 10:07 am

        Awesome! Thanks Chelsea!

        Reply
    7. Lisa says

      December 13, 2020 at 3:50 pm

      I haven’t tried it yet but wondering if I can use mango pulp instead.

      Reply
      • Alison Andrews says

        December 14, 2020 at 10:44 am

        Yes that would be fine instead of the puree.

        Reply
    8. Jacqueline says

      July 26, 2020 at 1:51 am

      How long does this dessert keep in the refrigerator? Will we be able to carry it a few days for lunch?

      Reply
      • Alison Andrews says

        July 27, 2020 at 9:30 am

        4 days in the fridge. 🙂

        Reply
    9. Shabibi Khan says

      May 04, 2020 at 10:45 pm

      Can we use milled chia seeds? If yes what amount.
      Thanks shabibi

      Reply
      • Alison Andrews says

        May 05, 2020 at 11:36 am

        I don’t think that will work.

        Reply
    10. Marc Camus says

      March 19, 2020 at 4:55 pm

      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 ????5 stars

      Reply
      • Alison Andrews says

        March 20, 2020 at 8:51 am

        So glad you enjoyed it! Thanks for the great review Marc.

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Father's Day Recipes

    • Vegan Biscoff Cupcakes
    • Vegan Biscoff Brownies
    • Vegan Peanut Butter Blossoms
    • Vegan Biscoff Cake
    • Vegan Carrot Muffins
    • Vegan Buttermilk Pancakes

    See ALL Father's Day Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!