Mango Chia Pudding is thick, ultra creamy and tastes terrific! Made with only 5 ingredients using fresh mangoes, you'll love this healthy treat for breakfast, snack or dessert. It's like a tropical vacation in a jar!
Here's a breakfast you'll want to eat all summer long. An amazing tropical mango chia pudding made with fresh summer mangoes, coconut milk, chia seeds and ground cardamom. It is thick, creamy, easy, healthy and will leave you satisfied!
Chia seeds boast a combination of fiber, protein and healthy omega 3 fats that keep you fueled and full (check out more information here). Both mango and coconut milk are rich in vitamins and minerals, making this a nutritious breakfast, that'll keep you satisfied until your next meal.
I gave my coconut chia pudding a tropical twist! The best part of this mango chia pudding recipe is that it's perfect for meal prepping and stored in the fridge for a grab-and-go snack, when you’re hungry like this mango overnight oats.
Why you'll love this recipe?
- Nutritious and delicious - Packed with super food ingredients, it is not only good for you, but also is sweet and refreshing made with the king of fruits.
- Enjoy any time of the day - The nature of chia seed puddings is that they need to be prepped ahead and stored in the refrigerator, making them an ideal candidate for meal prepping. Grab and go before you head out to work, relaxing by the pool or as a satisfying dessert.
- Quick and easy - Made using only 5 ingredients, it is a quick no-cook recipe like the mango mousse. Just blend, stir and store!
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chia seeds - Chia seed is not only a super food but also expands when wet into a kind of gelatinous substance, making them a natural thickening agent for puddings. It doesn't have any taste of it's own, lending itself to endless possibilities. Both white and black seeds will work for this mango chia pudding recipe.
- Mango - Use sweet, ripe and juicy mangoes for this mango chia pudding recipe. Did you know that the outside color is not any indicator of ripeness? When shopping for mango, give the fruit a gentle squeeze and it should give slightly. Give a sniff test: It should be sweet and aromatic near the stem end.
- Coconut milk - I used full fat canned milk for this mango chia pudding recipe. It creates a super creamy texture and makes it rich and delicious. Feel free to use low fat variety or better yet make your own own coconut milk using fresh coconut (check instructions here)
- Sweetener - White granulated sugar offers a neutral taste and let the flavor of other ingredients shine!
- Flavoring - We highly recommend using freshly ground cardamon. Refer notes to make easily at home.
Tip: Make sure that your chia seeds aren't expired! An easy way to tell is that they begin to clump up or stick to the side of the jar, they are stored in. They will not only make your pudding taste bitter, but also not swell up to it's full potential.
Substitutions & Variations
- Don't like the flavor of coconut milk? You can use regular dairy milk or other plant-based milk like almond or oat milk instead.
- This recipe will be delicious made using peaches. Peel the skin of fresh peaches, blend and use instead of mango puree.
- Switch up flavorings and use vanilla extract or ground nutmeg.
- Give it more texture by stirring in chopped toasted almonds or pistachios.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add chia seeds and white granulated sugar into a glass mason jar.
3. Add full fat or low fat canned coconut milk.
4. Add mango puree. Peel and chop the flesh (discarding the seed) of a ripe mango, into chunks and then blend into a fine puree using a mini food processor or small blender. Measure ½ cup for the recipe. Have an abundant supply of mangoes? Try making this mango clafoutis or baked mango.
5. Add freshly ground cardamom and a pinch of salt.
6 & 7. Using a spoon, stir all ingredients until thoroughly combined.
Tip: Give a taste and adjust for sweetness! Some mangoes are sweeter than others. So, you will need to adjust the sugar based on how sweet your fruit is.
8. Close jars and place in the fridge for at least 4 to 5 hours. I like to do this step the night before and let it sit in my fridge all night!
Pro tip: How long does it take to thicken? The seeds begin to absorb the liquid in just a couple of hours and build a gel like consistency. It is best if left in the refrigerator for at least 5 hours or overnight, which makes it a fabulous candidate for meal prepping.
How to serve?
When you are ready to eat it, top with your favorite toppings and enjoy cold! My favorite ways to top with more diced mangoes, coconut flakes and chopped pistachios or toasted almonds and then a sprig of mint leaf for a stunning look.
Coconut or almond granola also adds a punch of flavor and texture. Pumpkin seeds or toasted white sesame seeds will bump up the nutritive value, or a fresh cherry in the peak of summer will add a lovely contrast.
How to store?
Keep leftovers stored in the fridge where they will stay good for 4-5 days or freeze for up to 1 month. Leave overnight in the fridge to thaw.
- Use sweet mango - Select a sweet, ripe and delicious tasting fresh fruit.
- Cardamom - Use freshly ground cardamom instead of store bought cardamom powder.
- Milk - Try using regular milk or almond milk instead.
- Quantity of sugar - It depends on the sweetness of the fruit used. Use as much or as little you like.
- Let set overnight for the best ultra creamy pudding like texture.
- Use fresh chia seeds - This will ensure your seeds plump up in the milk.
Sure can! Although it won't quite compare to the flavor of sweet, ripe mango found in the peak of summer.
The ideal ratio is to use 2 tablespoons chia seeds to ½ cup milk. I tweaked that ratio to make it work with the thick fruit puree and canned coconut milk, to create a luscious creamy consistency.
It’s possible that you didn’t stir the mixture enough or the seeds might have passed the expiration date.
More Mango recipes to try
Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipes
Mango Chia Pudding
- ½ cup fresh mango puree about 1 large ripe mango
- ¾ cup coconut milk I used canned
- 2 tablespoons chia seeds
- 2 to 3 tablespoons sugar depends on the sweetness of mango
- ¼ teaspoon cardamom powder
- 1 pinch salt
- Diced mango
- Shredded or chopped coconut
- Sliced almonds
- Make mango puree - Peel and cut one large very ripe mango into chunks (discarding the seed) and blend into puree using a small blender or mini food processor. Measure ½ cup for the recipe.
- Make pudding - Add mango puree and all other ingredients into a mason jar or any glass container and mix thoroughly (begin with 2 tablespoons sugar, mix well, taste and add more if needed).
- Top with desired toppings, Seal and refrigerate for at least 5 hours to thicken. Enjoy cold!
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Leave a Reply