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.
Made this with frozen mango and oat milk it was so delicious ! First time I tried chia pudding and did not regret it 🙂
Awesome! Thanks Polly! 🙂
This was absolutely delicious! I did 1/2 raw honey, 1/2 swerve for the sweetener as I’m watching my sugar Intake and it was absolutely delicious. Thank you so much for such an easy recipe! Will definitely try some others as well 🙂
Awesome! Thanks Abigail! 🙂
Hi Alison I just made this today, so delish I’ve been experimenting with different flavors this is by far my favorite, just wondering if you did something with the mangos to make them so bright mine was a pale yellow although it was a very ripe and yellow mango to start with.
Hi Donna! So glad it was a success! Different varieties of mango may have a slightly different color, but as long as they’re ripe and juicy they will be delicious regardless. 🙂
I used soy milk (bonsoy original is quite creamy) and desiccated coconut. Really yum!
Great! Thanks for sharing Heather! 🙂
Excellent recipe… approved by the whole family.
Wonderful! Thanks so much for the great review! 🙂
Hi when I did this recipe it tasted great but the chia seeds had a weird crunch that wasn’t there in other puddings I have tasted , what did I do wrong?
Hi there! If you don’t mix it in well enough, sometimes some of the chia seeds sort of clump together and then they don’t soften properly and have that crunch. If you stir it very well next time then that won’t happen. All the best! 🙂
This was fabulous and very quick to make! I pureed all of the mango because mine were overripe but ot was still delicious.
So glad you enjoyed it! Thanks for the awesome review Emily. 🙂
So good! Demolished by the whole family.
I used frozen mango, 1.5 cups of oat milk instead of coconut milk for a less richness. I only used 40g chia seeds as that’s all had in. It still worked very well, but probably would have set slightly firmer with more seeds and richer milk. Thank you for another wonderful recipe!
Awesome! Thanks for sharing Satin! Yes, the coconut milk definitely makes for a firmer pudding, but so glad you enjoyed it! 🙂
Could I use Frozen Mango instead? Thanks!
Hi Mary, I’m not sure how well that would work. You could let it thaw and then use that for the mango purée but it’s not going to work great for chopping into chunks unless you just leave the chunks out which would be okay. 🙂
Loving the mango flavor. Perfect for a hot day.
This is the most delicious pudding ever. Have made it twice. The first time I shared with the family – the second I didn’t. I savoured it bit by bit all by myself ? Thank you for sharing this awesome recipe.
Yay! So happy to hear this Lynette! Thank you for the amazing review. xo
So simple and ideal for that summery day, cool and refreshingly delicious!
Yes, totally divine! Thanks for sharing Anna! 🙂
Looks very interesting. Can’t wait to try your vegan recipes.
Hope you enjoy it! 🙂
Just wondering if you could make this with soy milk instead of coconut milk? Thank you!!
Sure! It will be less rich, but it would still be great. Any non-dairy milk will work here.
Awesome recipe and sooo easy. It tastes like I’m eating a summers day. Delicious!
Totally! Love that description! Thanks for the awesome review. 🙂
You don’t actually need sugar/sweetener for this recipe. The mangoes are so sweet and juicy.