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Mango Chia Seed Pudding

By July 20, 2023July 27th, 2023Dairy Free, Gluten Free, Nut Free Option, Paleo, Vegan

This Mango Chia Seed Pudding is sweet and creamy with a tropical flavor, perfect for summer. Easy to make with only 6 ingredients. Full of protein, fiber, omega 3’s and antioxidants. Enjoy it as a nutritious breakfast or healthy dessert. You’ll feel great!

I love this chia pudding for breakfast in the summer. It is made with a coconut-almond chia pudding beautifully layered with pureed mango. It’s light and refreshing but at the same time super satisfying because it’s full of fiber, protein and healthy fats. A great way to start your day.

Why I Love This Recipe

Chia pudding is incredibly easy to make. You just combine all the ingredients and refrigerate for 1 hour or overnight. When you make it the night before, breakfast is ready for you in the morning, easy and relaxing.

When soaked in nut milk, the tiny little chia seeds expand to create a thick creamy pudding with a tapioca-like texture that is so good.

Chia pudding is super nutritious. It’s vegan and gluten free. It can be made nut free using coconut milk. I recommend homemade, it’s lighter than the ones in the can.

It’s beautiful. The mango puree has a beautiful color with a delicious tropical flavor and lots of nutrients. 3/4 cup of mango provides 50% of your daily vitamin C, 8% of your daily Vitamin A and 8% of your daily vitamin B6. 

Ingredients

This is a simple recipe with only 6 ingredients.

How to Peel and Cut a Mango

If using a fresh mango, choose one that is ripe, it’s sweeter. To pick a mango squeeze it gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end.

Mangos have a large, hard , flat oval seed in their center and the flesh clings tightly to both the stone and the skin. Read below or watch how to cut a mango video.

  • Cut a small slice off the bottom so it’s easy to hold the mango upright to cut.
  • Hold the mango upright, cut the fruit downwards from the stem end, slightly off centre on each side of the stone.
  • Make a criss-cross pattern on the flesh of each mango half, try not to cut through the skin.
  • Push from the skin side to turn the mango half inside-out.
  • Use a spoon or knife to cut away the cubes of flesh.

How To Make Mango Chia Seed Pudding

  1. In a medium size bowl mix together the almond milk, coconut milk, maple syrup, and vanilla.
  2. Sprinkle the chia seeds on top and mix using a fork or whisk.
  3. Let sit 5 minutes, mix again every 5 minutes for 15 minutes, then let sit in the refrigerator at least 1 hour until the pudding becomes thick and creamy. You can prepare the pudding the night before and let the chia sit overnight to have ready for your morning breakfast.
  4. While the chia pudding is setting, peel the mango and cut into chunks (directions above). Save a few chunks to use for a topping.  Blend the rest in a blender until pureed, 10-15 seconds. Keep this in the refrigerator till you are ready to serve.
  5. Once chia pudding has set, taste it and add more sweetener if needed.
  6. Using 4 glasses or jars, spoon a layer of chia pudding into each. Top with a layer of mango puree and then continue to layer using two layers of mango puree and chia pudding on top.
  7. Garnish with a few pieces of mango on top and enjoy.

Are chia seeds good for you?

Yes, chia seeds are a nutrient dense “superfood,” they are very good for you, this is why:

  • A complete plant based protein – They are a vegan food that contains all nine essential amino acids that cannot be made by the body.
  • High in fiber – Fiber helps you feel full and satisfied. For this reason chia seeds can help with weight loss.
  • Prevents blood sugar spikes – The fiber in chia slows down digestion preventing blood sugar spikes.
  • Helps maintain healthy cholesterol levels – The fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gelatinous texture of moistened chia seeds. According to Harvard Health, these fibers may help to lower LDL cholesterol.
  • Contain Omega 3 fatty acids – These are good for brain and heart health. Read more about their benefits.
  • Lots of minerals – including calcium, iron, magnesium, and zinc. Good for bones, energy, sleep, and your immune system.

HEALTH NOTE: Chia pudding is very healthy and one of the best ways to get fiber into your diet BUT if you are not accustomed to eating a lot of fiber, start out with a small portion.  If you eat too much you may get constipated. As you eat more fiber your digestion will get stronger and you’ll be able to process more.

Chef’s Tips

  • The key thing when making chia seed pudding is using the right amount of chia seeds to liquid. I get the best results using 3 tablespoons of chia seeds with 1 cup liquid (nut milk).
  • Be sure to stir it every 5 minutes for the first 15 minutes to evenly distribute the chia and prevent any clumps. 
  • Chia pudding can be eaten after sitting for 30 minutes but I find it creamier after 1 hour, overnight is even better.
  • The pudding will get thicker the longer it sits. If you find it’s too thick add a little more almond or coconut milk to thin it out. If it’s too thin let it sit longer or add another tablespoon of chia seeds.

Variations

Mix the mango puree into the chia pudding instead of making the layers. They can be mixed together before or after thickening. You won’t have a beautiful parfait but it will taste just as good.

Make only 1 layer. Put the chia pudding on the bottom of your glass and the puree on top. This is easier than making the 3 layers.

Use a different fruit puree. Peaches, blueberries and strawberries are good. Use them as layers or mix them in.

Optional toppings: nuts, seeds, coconut flakes, cacao nibs or bananas.

Top it with whipped cream and serve it for dessert. YUM!

Frequently Asked Questions

What kind of milk can I use in my chia pudding?

You can use any milk you’d like, dairy or dairy-free. For this pudding I like the combination of almond and coconut milk. If using all coconut, I recommend homemade coconut milk. It’s lighter than the ones you buy in a can. Another one of my favorites is homemade cashew milk. Hemp milk, oat milk, and macadamia milk are also good. Each one will have a different taste.

Can I Freeze Chia Pudding?

Yes chia pudding can be frozen, then thawed and still retain it’s texture and flavor. It works great. You can freeze it with the mango puree topping. It’s best frozen in a glass jar you can cover. When ready to serve, let it thaw in the refrigerator overnight. It will keep in the freezer for 3-4 weeks. Fill it to the top of the jar so there is less air.

Can I use frozen mangos?

Yes absolutely. Defrost before blending

Can I make half a recipe?

Yes, you make half a recipe or double the recipe. It’s very versatile.

Storing Instructions

Mango Chia Seed Pudding will keep for 3-4 days. Make the parfaits, cover and store in the refrigerator. It’s a great grab-and-go breakfast or snack.

Alternately make only the parfaits you are going to eat and store the chia pudding and mango puree separately.

Enjoy this healthy chia pudding all summer long. It’s creamy and delicious with a fantastic tropical taste.

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If you like this recipe, try these other chia puddings:

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Mango Chia Seed Pudding


  • Author: Ingrid DeHart
  • Total Time: 1 hour 5 minutes

Description

This pudding is sweet and creamy with a tropical flavor, perfect for summer. Easy to make with only 6 ingredients.


Ingredients

Scale
  • 1 cup almond milk
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 Tablespoons maple syrup or sweetener of choice, more to taste
  • 6 Tablespoons chia seeds
  • 2 1/4 cups mangos cut into chunks (2 large mangos)*

Instructions

  1. In a medium size bowl mix together the almond milk coconut milk, maple syrup, and vanilla.
  2. Sprinkle the chia seeds on top and mix using a fork or whisk.
  3. Let sit 5 minutes, mix again every 5 minutes for 15 minutes then let sit in the refrigerator for at least 1 hour until the pudding becomes thick and creamy. You can prepare the pudding the night before and let the chia sit overnight to have ready for your morning breakfast.
  4. While the chia pudding is setting, peel the mango and cut into chunks. Save a 1/4 cup to use for a topping. Blend the rest in a blender until pureed, 10-15 seconds. Keep this in the refrigerator till you are ready to serve. No sweetener required since the mango is already sweet. 
  5. Once chia pudding has set, taste it and add more sweetener if needed.
  6. Using 4 glasses or jars,* spoon a layer chia pudding into each. Top with a layer of mango puree and then continue to layer using two layers of mango puree and chia pudding on top.
  7. Garnish with a few pieces of mango on top and enjoy.
  8. Refrigerate any leftovers. Mango chia pudding will keep for 3-4 days, covered. It can be frozen in a glass jar for up to 1 month.

Notes

Use mangoes that are ripe and sweet for good results. Frozen mangos can be used. Defrost before blending.

Instead of making all 4 parfaits you can make just what you’re eating and store the chia pudding and mango puree separately. Chia pudding gets thicker when it sits. If necessary thin it out with more milk before making the parfaits the next day. 

The cook time refers to the amount of time it needs to sit in the refrigerator to gel.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Snack, Dessert
  • Method: Stir, Blend
  • Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

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