Mango Chia Seed Pudding Recipe

If you’re on the hunt for a delicious, healthy treat that’s as easy as it is tasty, then you’re going to adore this Mango Chia Seed Pudding Recipe. I absolutely love how refreshing and vibrant this pudding turns out, and trust me, once you try it, it’ll be your go-to for breakfast, dessert, or even a snack. The creamy coconut milk blended with sweet mango and the subtle texture from chia seeds makes it feel like a fancy treat — but it’s super simple to whip up in no time!

this Recipe

Ingredients You’ll Need

These few simple ingredients come together perfectly — the creamy coconut milk blends beautifully with the tropical mango, while the chia seeds soak up all that flavor and create the perfect pudding texture. When shopping, look for ripe mangoes with a sweet aroma and smooth skin, and don’t skip on quality coconut milk for that rich creaminess.

• Chia seeds: These tiny seeds are nutritional powerhouses and the base of your pudding – soak ‘em properly for the best texture.
• Full-fat coconut milk: Provides luscious creaminess and a subtle coconut flavor, much better than watered-down or light versions.
• Maple syrup: A natural sweetener that adds just the right touch of sweetness without overpowering the mango.
• Mango: Choose ripe, juicy mango for that fresh, fruity punch and smooth pureed texture.

Variations

I like to keep this Mango Chia Seed Pudding Recipe pretty classic, but you can definitely play around with it to suit your taste or whatever you have on hand. It’s super flexible, so don’t be afraid to mix it up!

• Using Different Fruits: Sometimes I swap mango for ripe peaches or passion fruit for a twist — each brings its own lovely tropical vibe.
• Sweetener Choices: Maple syrup works best for me, but honey or agave nectar could work just as nicely if that’s what you prefer.
• Milk Alternatives: Coconut milk is key for creaminess, but you can try almond or oat milk if you want something lighter, just know the texture will change a bit.
• Adding Spices: A dash of cinnamon or a splash of vanilla extract can add warmth and extra depth — I discovered this trick after many tastings!

How to Make Mango Chia Seed Pudding Recipe

Step 1: Mix the Base

Start by pouring the full-fat coconut milk into a large bowl or container. I like using a glass one so I can keep an eye on the chia seeds soaking up the liquid. Stir in the maple syrup until it’s fully blended, then sprinkle the chia seeds on top. Give it a really good mix to make sure the seeds aren’t all clumped together — this is key to getting that smooth pudding texture!

Step 2: Let the Seeds Soak

Now set the mixture aside for at least 20-25 minutes so the chia seeds absorb the coconut milk and swell up nicely. You’ll actually see the pudding thicken right before your eyes. If you’re in no rush, you can also prepare it the night before and refrigerate it for an even creamier texture, but the short soak works wonders too!

Step 3: Puree the Mango

While the chia seeds are soaking, peel and chop your mango into chunks. Pop them into a blender and blitz until completely smooth. This mango puree is what gives our pudding that fresh, tropical sweetness and gorgeous color.

Step 4: Combine and Chill

Once the chia pudding has thickened, fold half of the mango puree gently into it — this way, the flavor is nicely balanced. Divide the pudding into six small bowls or dessert glasses, and top each with the remaining mango puree for that pretty, layered effect.

Step 5: Refrigerate Until Ready

Pop everything in the fridge until you’re ready to enjoy. This pudding tastes amazing chilled, and I find the flavors really marry together if it sits for at least another hour before serving.

How to Serve Mango Chia Seed Pudding Recipe

Garnishes

I like topping mine with a few fresh mango cubes and a sprinkle of toasted coconut flakes — it adds a lovely crunch and boosts that tropical vibe. Sometimes I also add a mint leaf or a few pomegranate seeds for color and a slight tartness. You’ll find these simple touches really elevate the whole experience.

Side Dishes

This pudding pairs beautifully with a hot cup of chai tea or a fresh fruit salad if you want a fuller breakfast. On warmer days, I sometimes serve it alongside coconut granola or homemade nut clusters to add texture and balance.

Creative Ways to Present

For parties or special breakfasts, I like to layer the pudding in clear jars with mango puree and then top with whipped coconut cream. It looks stunning and feels a bit fancy without extra effort. You can also add edible flowers on top for that extra wow factor!

Make Ahead and Storage

Storing Leftovers

Once assembled, you can store any leftover pudding in airtight containers in the fridge for up to 3 days. In my experience, the texture holds up really well, but the mango puree on top is best fresh, so you might want to add extra puree when serving leftovers.

Freezing

I don’t usually freeze this pudding because the chia seeds can change texture and mango puree might get a bit watery. If you want to try, freeze the pudding base without mango puree and thaw in the fridge overnight, then add fresh mango puree when ready to eat.

Reheating

This pudding tastes best cold, so I recommend enjoying it straight from the fridge. If you prefer it a bit warmer, just let it sit at room temperature for 10-15 minutes rather than heating it, so you don’t ruin the texture.

FAQs

Final Thoughts

This Mango Chia Seed Pudding Recipe is one of those gems I keep coming back to because it’s so simple, healthy, and delicious. I love how it fits into all parts of the day — breakfast, snack, or dessert — and how easy it is to customize. So next time you want a treat that feels like a tropical getaway in a bowl, give this recipe a whirl. Trust me, you’ll be so glad you did!

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