This nutrient-dense, delicious Mango Chia Pudding is easy to make and a mango lover's dream! Mangos are an extra healthy fruit, making this pudding a great choice for breakfast, snack, or dessert.
I love the sweet and tangy taste of mangos. Satisfyingly rich and with a unique flavor that sings tropical, mangos are good so many ways. They bring me back to traveling with my family in Mexico as a kid.
Being someone who enjoys chia pudding in all kinds of flavors, I find it hard to pinpoint one as my all-time fave. But I have to say, Mango Chia Pudding really is an irresistible treat! It's crazy good.
In This Post You'll Find:
Watch Me Make Chia Pudding
Reasons You'll Love It
- Is full of extra goodness
- Can be enjoyed for breakfast, as a snack, or for dessert
- Creamy and flavorful
- Is easy to make
- Is low fat yet satisfying
Benefits Of Mangos
It's awesome when you find a recipe that you love, and that's also full of healthy ingredients.
Mango is one of the most nutritional fruits out there, and here's why:
- Happy gut: Mangos are fiber-filled to keep your digestive system happy. Phytochemicals in mangos have anti-inflammatory benefits and offer gastroprotective effects, too.
- Healthy eyes: Carotenoids in mangos do awesome things, like protect against macular degeneration.
- Luscious skin and hair: Vitamins A and C in mangos help to produce collagen, which is beneficial to our hair and skin.
- Healthy heart: A combo of vitamins, potassium, and fiber means a healthier heart and blood pressure control.
Ingredient Notes
- Mangos: When choosing your mango, it should have a little give. If the mango is hard, it's not yet ripe. You could also use frozen mangos that have been thawed.
- Chia Seeds: Chia seeds are another nutrition-filled addition to the recipe. Either white or black chia seeds can be used. Chia seeds add an extra boost of fiber and have other benefits. These will thicken and form a gel as they set in the liquid.
- Pure Maple Syrup: Pure maple syrup is a less processed sweetener that gives just enough sweetness to make this recipe decadent. Pure raw honey works, too, or you could use monkfruit extract as a calorie-free sweetener option.
- Pure Vanilla Extract: I love the extra richness that vanilla adds to chia pudding, and adding the vanilla will make the entire dish taste sweeter.
- Unsweetened Coconut Milk: Any milk works, but mango and coconut together are divine! Look for unsweteend options.
How To Make Mango Chia Pudding
Mix together the chia seeds, pure maple syrup, pure vanilla and unsweetened coconut milk. Leave it in the fridge for a minimum of 2 hours or even overnight.
Take it out of the fridge and stir your pudding. See how easy that is?
Prep your mango. I've got a post on how to cut a mango to give you some guidance. Dice your mango and mash it up.
Add mango to the bottom of the mason jar, add chia pudding to the middle, and top with mango.
Substitutions
- Mango: You can substitute mango with any mashable fruit!
- Maple Syrup: Substitute pure maple syrup with raw honey, coconut sugar, or monk fruit.
- Unsweetened coconut milk: Use any dairy or plant-based milk, like almond milk or oat milk.
Mango Chia Pudding Goes Well With:
- Mango Sorbet: Top your homemade Mango Sorbet with a dollop of this decadent pudding.
- Ice Cream: Another treat is to top your Healthy Vanilla Ice Cream with pudding and a few extra chia seeds for crunch.
- Toppings: Treat yourself when enjoying Mango Chia Pudding. Add nuts, additional fruit like bananas and berries, and grated coconut for extra deliciousness.
Storage Tips For Mango Chia Pudding
I like to store Mango Chia Pudding in a glass jar to see the layers. After all, it's a pretty recipe and a treat to eat!
Chia pudding stays fresh in the fridge in an airtight container for up to 5 days. The flavors stay rich and wonderful, for enjoying every day. I love to grab a pudding and go.
FAQs
Yes! You can definitely use frozen mango when making this recipe. Frozen strawberries and blueberries work well, too—any mashable fruit works.
Your pudding may be runny or not thickening because of too much liquid or not quite enough chia seeds. I use ¼ cup of chia seeds in this recipe, but if your pudding is not thickening, try adding another teaspoon of chia seeds and letting the pudding sit for another 10 minutes.
More Chia Seed Recipes
- Raspberry Chocolate Chia Pudding
- Strawberry Matcha Chia Pudding
- Peanut Butter And Jelly Chia Pudding
- 3-Ingredient Peach Chia Jam
- Blueberry Vanilla Chia Pudding
- Blackberry Chia Jam
Mango Chia Pudding
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- ¼ cup chia seeds
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened coconut milk
- ½ cup mango, plus more for topping
Instructions
- Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.
- Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
- Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.
- Mash up the mangos. I find it easiest to mash mango when it’s diced. You don’t need to get it to a full puree, just to be smooth.
- Then, add some of the mashed mango to the bottom of a jar and top with the vanilla chia seed mixture, but not all the way up. Finish the top with a little more of the mashed mango.
- Then, to serve, top with a few more diced fresh mango and then dig in.
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