This delicious mango chia pudding is easy to make and a mango lover's dream!
I love the sweet and tangy taste of mangos. It is satisfyingly rich and has a unique tropical flavor. They bring me back to traveling with my family in Mexico as a child.
If you like my Mango Chia Pudding, then you will like my Mint Chocolate Chia Pudding for another delicious chia seed pudding recipe.
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, this mango chia pudding is really an irresistible treat! It's crazy good.
If you like my Mango Chia Pudding, then you will like my Strawberry Matcha Chia Pudding for another satisfying and amazing chia seed pudding.
In This Post You'll Find:
Watch Me Make Chia Pudding
Reasons You'll Love It
- It is full of extra goodness
- It can be enjoyed for breakfast, as a snack, or for dessert
- Creamy and flavorful
- It is easy to make
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: Either white or black chia seeds can be used. Chia seeds 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?
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. This gives more texture to the pudding, which I love.
Substitutions
- Mango: You can substitute mango with any mashable fruit!
- Pure 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.
Storage Tips
I like to store this chia pudding in a glass jar to see the layers. After all, it's a pretty recipe!
Chia pudding stays fresh in the fridge in an airtight container for up to 5 days. The flavors stay rich and wonderful. I love to grab a pudding and go.
FAQs
Yes! You can 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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