This simple ingredient of 5 mango chia pudding is a healthy no-cook breakfast option that can be prepared ahead of time. It tastes like a tropical vacation!
Post originally published January 2014; updated April 2023.
Have you tried chia seeds yet? I love mixing up my regular breakfast rotation with chia breakfast pudding now and then. Because chia seeds need a little time to soak to get their characteristic pudding/jelly texture, they’re perfect for ready breakfasts. This Mango Chia Seed Pudding is like a tropical dessert you can enjoy for breakfast.
Why you’ll love this recipe
- Uncooked: Chia seeds do not require any cooking to create chia pudding. As the chia seeds sit in the milk, they absorb it and soften to create a creamy, pudding-like texture.
- Scalable: This vegan mango chia seed pudding recipe is written for one serving, but can easily be scaled up to make several servings of chia pudding at once. Perfect for a grab-and-go breakfast for busy parents and teens.
- Diet and Allergen Friendly: this recipe is vegan, dairy-free, egg-free and gluten-free.
Ingredients you will need
- Handle: Use fresh mango for this recipe for the best flavor. However, you can use frozen mango if fresh is not available.
- Chia seeds: Black and white chia seeds work in this recipe. You can usually find chia seeds in the grocery store in the bulk section or in the baking aisle. They are one of our favorites vegan pantry staples.
- Milk: I usually use canned coconut milk for my chia pudding, but you can use any plant milk you prefer. Full fat coconut milk is a great choice because it will make an extra creamy and rich chia pudding. If you don’t have coconut milk, you can use any plant-based milk you prefer, such as oat milk, almond milk, or soy milk.
- Maple Syrup: add a little extra sweetness with a spoonful of maple syrup. If you don’t have maple syrup, you can also use agave or date syrup.
Variations
- Cardamom: add 1/2 teaspoon ground cardamom. This spice is delicious when paired with fresh mango.
- Ginger: add about 1/2-1 teaspoon of fresh grated ginger root to your pudding before chilling. If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger.
- Coconut: use coconut milk and top your pudding with coconut flakes or shredded coconut when serving.
- Lima: stir some lime zest into your mango chia pudding before chilling for a fun and tangy version of mango lime.
How to make mango chia pudding
Step 1: Add the mango, milk, maple syrup and salt to the blender and puree until smooth. I like to use the single blender cup for my NutriBullet for that.
Second step: Add the chia seeds, screw on the lid and shake to combine. Or pour the mango puree mixture into a bowl and whisk in the chia seeds until there are no lumps.
Step Three: Transfer the chia pudding to a storage container and refrigerate. After 10 minutes of cooling, stir again with a mixer to remove lumps.
Four steps: Store in an airtight container in the fridge until thickened. (About 2-3 hours until night). Top with more chopped mango, coconut flakes and cashews to serve.
Service suggestions
Here are some of our favorite ways to serve this healthy Mango Chia Pudding.
- Fresh or frozen fruit: lean into the tropical vibes and add some sliced banana, kiwis or pineapple. Fresh raspberries also make a delicious topping.
- Dried fruit: Unsweetened coconut flakes or unsweetened shredded coconut are great for this plant-based mango chia pudding recipe.
- Then: hemp hearts or ground flaxseeds will provide additional fiber and healthy fats.
- Dried fruit: add some crunch as well as healthy fats by topping these oats with some cashews or macadamia nuts.
- Granola: Add crunch to this chia pudding recipe by sprinkling some granola on top. this Homemade vegan granola recipe it’s my favorite!
Expert advice
- Use fresh mango: I have found that frozen mangoes do not have as much flavor as fresh ones. However, if you need to use frozen mango, thaw it on the counter before pureeing. You may also need to add more maple syrup, as frozen mangoes tend to be less sweet.
- Cooldown Time: For the thickest pudding consistency, refrigerate your chia pudding overnight. However, you can serve this with just 2-3 hours of chill time if you need to.
- Add garnishes when serving: If you’re adding any crunchy toppings like coconut flakes or granola, you’ll want to add them when serving because they’ll clump up if you add them to the pudding when it cools.
Frequently asked questions about recipes
Yes, but I find that fresh mangoes will give you the best flavor in this chia pudding recipe.
Chia pudding has very little flavor on its own, as chia seeds are very plain. Since chia pudding has little flavor, you can add whatever you like! In this version, we use fresh mangoes to give it a tropical touch.
Yes! Chia seeds are high in protein and provide heart-healthy omega-3 fatty acids. They are also rich in soluble fiber which can help lower cholesterol and support gut health.
storage
- Refrigerator: this mango chia pudding can be stored in an airtight container in the refrigerator for up to 4-5 days. If you want to meal prep for the week, make 4-5 servings at a time and keep them in the fridge to eat throughout the week.
- Freezer: Chia pudding does not freeze well as the texture can become gritty.
More chia pudding recipes
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Mango Chia Pudding
This simple 5-ingredient Mango Chia Pudding is a healthy no-cook breakfast option that can be made ahead of time. It tastes like a tropical vacation!
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Instructions
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Puree mango, coconut milk, maple syrup and sea salt together in a blender until smooth.
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Pour into serving bowl and stir in chia seeds. Let sit 3 hours to overnight in the fridge to dry.
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Serve with more fresh fruit, shredded coconut or hemp hearts.
notes
- Use fresh mango: I have found that frozen mangoes do not have as much flavor as fresh ones. However, if you need to use frozen mango, thaw it on the counter before pureeing. You may also need to add more maple syrup, as frozen mangoes tend to be less sweet.
- Toppings: plain or vanilla yogurt, coconut yogurt, shredded coconut, hemp hearts, chopped nuts, chopped mango, or extra puree
nutrition
Service: 1to serve | Calories: 303kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated fat: 8g | Polyunsaturated fats: 6g | Monounsaturated fats: 1g | Trans fats: 0.03g | Sodium: 129mg | Potassium: 281mg | Fiber: 10g | Sugar: 23g | Vitamin A: 906UI | Vitamin C: 30mg | Calcium: 182mg | Iron: 2mg