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This Mango Chia Pudding is made with fresh mango, takes just 10 minutes to prep, and makes the perfect healthy breakfast or snack. This recipe is made with just 5 simple ingredients and is great to meal prep!
Table of Contents
I’m obviously a big fan of chia pudding. From Strawberry Chia Pudding to Banana Chia Pudding, chia pudding is one of my favourite things to make when I want something easy, healthy, and delicious that I can prep ahead. This Mango Chia Pudding is one of my favourites to make during the Summer when mangos are in season. It’s perfect for busy mornings or healthy snacks.
I’ve shared dozens of chia pudding recipes over the years, many of which have gone viral on Instagram and TikTok, reaching millions of people. I’ve also sold hundreds of copies of my Ultimate Chia Seed Ebook, so I know a thing or two when it comes to chia pudding. Trust me, if you love mangos this chia pudding is for you!
Why You’ll Love This Recipe
- Healthy and Nutritious: This chia pudding is packed with fibre and protein.
- Quick and Easy: This recipe only takes 10 minutes to prep and can be stored in the fridge up to 4 days.
- Versatile: Perfect for breakfast, a midday snack, or a light dessert and can be adapted with any mix-ins or toppings you love. You may also enjoy this coconut mango chia pudding.
- Kid (and baby!) Friendly: The sweet mango flavour makes this one of my daughter’s favourite chia puddings too!
Key Ingredients
- Mango: I recommend using ripe Ataulfo mangos (yellow mangos). They’re naturally very sweet and blend well into the pudding. These are the best mangos to use for chia pudding, in a mango smoothie bowl or for Thai mango salad. You can use Red mango or frozen mango if needed.
- Coconut Milk: Used as the liquid base, coconut milk gives a creamy, rich texture and a subtle tropical flavour that pairs the mango perfectly! You can substitute coconut milk with any type of milk you like.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Mango Chia Seed Pudding
Step 1: Blend together the chopped mango, coconut milk, maple syrup and vanilla extract.
Step 2: Add to a bowl with the chia seeds.
Step 3: Mix together until well combined. Then cover and place in the fridge for at least 2 hours, or overnight.
Step 4: Serve as is, with fresh chopped mangos or your favourite toppings.
Recipe Variations
- Chocolate and Mango Pudding: Make a batch of chocolate chia pudding to layer in a cup with the mango chia pudding.
- High-protein version: Stir in 1/4 cup Greek yogurt or cottage cheese for extra protein.
How To Store
Store mango chia pudding in an airtight container in the fridge for up to 4 days. If the pudding becomes too thick add a splash of milk and stir before serving.
Jess’s Tips
- Use Ataulfo (yellow) mangoes: They’re naturally sweeter and have a creamier texture, making them perfect for chia pudding. If needed red mangos work too.
- Frozen mango works: Thaw frozen mango completely before blending for the best texture.
- Stir after 5–10 minutes: This helps the chia seeds distribute evenly and prevents clumping.
- Chill overnight: The pudding is thickest and creamiest when chilled overnight.
- Adjust sweetness: Depending on how sweet your mangoes are, you may want to add more or less maple syrup.
- Top it off: Serve with diced mango, toasted coconut, or granola like this Chocolate Granola or Peanut Butter Granola for extra texture.
Frequently Asked Questions
Yes! Just thaw the mango completely before blending to avoid an icy texture. Use any leftover frozen mango to make some Strawberry Mango Popsicles.
While it’s possible to freeze chia pudding, I personally don’t recommend it as it will have a gritty texture after defrosting. However, if you must, you can freeze for 1 month in a freezer-safe container.
Try These Chia Pudding Recipes Next!
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Blueberry Chia Pudding
Breakfast
Piña Colada Chia Pudding
Chia Seeds
Orange Creamsicle Chia Pudding
Breakfast
Raspberry Chia Pudding
Recipe Video
If you tried this Mango Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Mango Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
This Mango Chia Pudding takes 10 minutes to prep and is perfect for a healthy breakfast, snack or treat!
Ingredients
- 1/4 cup chia seeds
- 1 cup canned light coconut milk (full-fat works too)
- 1 large ataulfo mango, peeled and cut into pieces (approx 1 cup)
- 1 tbsp maple syrup, honey or agave
- 1/2 tsp vanilla extract
Instructions
- Place the coconut milk, mangos, syrup and vanilla extract together in a blender and blend until smooth.
- Pour the mixture into a bowl with chia seeds and whisk together for 1-2 minutes until everything is well combined. After 5–10 minutes, stir again to prevent clumps.
- Cover and place in the fridge for a minimum of 2 hour, or overnight for the chia pudding to set.
- Serve with fresh mango or your favourite fruits.
Notes
- Use Ataulfo (yellow) mangoes if possible for the best taste.
- If using frozen mango, thaw before blending.
- Stir the pudding after 5–10 minutes to prevent clumping.
- Chill overnight for the thickest, creamiest texture.
- Adjust sweetness with more or less maple syrup, depending on your mangoes.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 260
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 5.2g
THE BEST CHIA PUDDING RECIPES EVER!
Love this recipe – so does my daughter. haha So, I use all almond milk and frozen mangoes and it comes out just perfect. I forgot to let the mangoes defrost and just put it frozen with everything else in my Vitamix blender and it was fine.
Curious why you say to let it sit for 5-10 minutes and whisk again to prevent clumping? I find that if I just whisk it with the chia seeds for 2 minutes before putting it in the fridge, I don’t get any clumping and it’s mixed well? I thought I read that it was recommended to whisk for 1-2 minutes in one of your older recipes to prevent clumping. Regardless, it’s a fantastic recipe and I’ve made it several times already. Thanks again!
Happy you enjoy the recipe Linda! Some people if they don’t whisk well enough, then chia seeds can sink/stick to the bottom or sides of the bowl. So waiting 5-10 minutes and giving it an extra mix once the pudding thickens slightly will help make sure everything is well incorporated.
Hi! New here. I can’t wait to try this recipe. Is the coconut milk the type used for curry or the boxed thinner type? Thanks!
Type used for curry, but the boxed type will work too! Canned is more rich and will give you a creamier chia pudding 🙂
THE BEST CHIA PUDDING RECIPES EVER!!! ALL OF THEM!!!
This mango chia pudding looks incredible. I definitely have to make it this weekend!
Thank you! Hope you enjoy!
Could I sub all mango puree for mango nectar? If so, how much?
I wouldn’t recommend it. You want the puree to be thick