You're going to love this delicious Mango Chia Pudding, a creamy pudding infused with the tropical sweetness of mango. This healthy breakfast is packed with nutrients including fiber, omega-3s, and antioxidants to kickstart your day. Whip up a batch on the weekend to enjoy all throughout the week.
Mornings are busy in my house! So on the weekend, I love prepping make-ahead breakfasts that I can enjoy throughout the week. Some of my favorites are my chia pudding parfaits, healthy make-ahead breakfast burritos, and overnight oats for weight loss.
Now I'm excited to bring you these this tasty mango chia seed pudding. Bursting with tropical flavors and packed with wholesome goodness, this tasty dish is a perfect marriage of creamy textures and nutritious indulgence.
When we hear the word "chia," many of us think of the quirky novelty plants from the 80s. But today, chia seeds have stepped out of their novelty spotlight and into the realm of nutritional stardom! They're not only hailed for their remarkable health benefits but also for their versatility in dishes like this nutrient-packed chia pudding.
This quick and easy chia seed pudding recipe blends sweet mangoes with creamy chia pudding. Whether you're seeking a satisfying breakfast, snack or guilt-free dessert option, this easy-to-make mango chia pudding promises a taste of paradise in every spoonful!
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Why You'll Love This Dish
- Tasty- a tasty dish with tropical flavors; serve it chilled during the warm summer months for a special treat
- Healthy- packed with nutrient-dense ingredients like chia seeds and mango
- Satisfying- a nutritious and delicious breakfast, snack or dessert packed with protein, fiber, healthy fats to keep you full and energized
- Perfect for meal prep- make a batch and enjoy it throughout the week
- Kid-friendly- this chia pudding is also great as a healthy snack for your kids
- Suitable for many dietary needs- this recipe is gluten free, dairy free, and vegan
- Customizable- customize this chia pudding recipe with your favorite fruits and toppings
Doctor's Tips
Chia seeds are nutritional powerhouses and are an excellent source of heart-healthy omega-3 fatty acids, fiber, and antioxidants.
When chia seeds are soaked in liquid, they plump up and expand up to 10 times their weight! The same process occurs in your intestinal tract when you eat them. This helps to curb your appetite.
This gelling action as well as the combination of fiber and protein, all contribute to the satiating effects of chia seeds. That's why chia seeds keep you feeling full for a long time. Chia seeds are a good ingredient to include in your diet if you're trying to lose weight. I use them in my healthy overnight oats for weight loss.
Want to learn more about the health benefits of chia seeds? Read my post about the nutritional benefits of chia seeds.
Ingredients
Ingredient Notes and Substitutions (see recipe card at end of post for full ingredient list):
- Chia seeds- the superstar of the dish; you can buy chia seeds in the grocery store or online
- Milk- I like to use an almond and coconut milk blend; you can use any type of milk that you like including dairy milk or plant-based milk like unsweetened almond milk, cashew milk, soy milk, or oat milk. You can also use light or full fat coconut milk from a can to make coconut mango chia pudding.
- Mango- you can use fresh, ripe mangoes or frozen mango chunks; you will have to defrost frozen mango before pureeing it. You can also use canned mango puree.
- Maple syrup- use any liquid natural sweetener of your choice like honey or agave nectar
- Toppings- top this delicious pudding with unsweetened coconut flakes, diced mango or any other desired toppings
How To Make Mango Chia Pudding Step-By-Step
See recipe card below for full recipe details.
- Step 1- Purée the mango in a mini food processor or blender until it forms a smooth puree.
- Step 2- Put the milk, chia seeds, maple syrup, and mango purée in a medium bowl.
- Step 3- Stir until combined.
- Step 4- Pour the mango pudding into mason jars or other airtight container. Cover and refrigerate. In the morning, give the chia pudding a good stir. Top with desired toppings like chopped mango and coconut flakes.
Chef's Tips
- I like to use an almond and coconut milk blend however you can use any type of milk that you like including dairy milk or plant-based milk like unsweetened almond milk, cashew milk, soy milk, or oat milk. You can also use light or full-fat coconut milk from a can to make coconut mango chia pudding.
- You can use this basic chia pudding recipe as a template and substitute your favorite ingredients. Instead of a mango version, you can make variations using different seasonal fruits instead of mango. Try berries, peaches, bananas or kiwi.
- I stir the puréed mango into the chia pudding but to get a layered look, you can alternate layers of chia pudding with layers of the mango purée instead of mixing it in.
- Top your mango chia pudding with your favorite toppings like coconut flakes, fresh fruits, nuts or nut butters.
- These mango chia seed parfaits will keep for 4-5 days in the fridge so make a batch on the weekend and enjoy them throughout the week.
Recipe FAQs
You do need to give the pudding a bit of time to thicken to a creamy consistency. For best results, ideally, let the chia pudding thicken overnight in the fridge but I recommend at least a couple of hours.
Chia pudding will keep well for about 4-5 days in the refrigerator if covered and stored properly. Give the pudding a good stir before eating.
More Make-Ahead Breakfasts
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Recipe
Mango Chia Pudding
Equipment
Ingredients
- 1 cup diced, ripe mango
- 1 cup almond coconut milk blend (like Califia Farms)
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup, honey, agave or other sweetener
Optional garnish:
- diced mango, coconut flakes, nuts, chia seeds
Instructions
- Purée the mango in a mini food processor or blender.
- Place the milk, chia seeds, maple syrup, and puréed mango in a large bowl and stir until combined.
- Pour the chia pudding into two bowls or mason jars, cover them, and place them in the refrigerator. Refrigerate overnight.
- When ready to serve, stir the pudding to break up any lumps. Then, garnish the chia pudding with desired toppings like diced mango and shredded coconut.
Notes
-
- I like to use an almond and coconut milk blend; you can use any type of milk that you like including dairy milk or plant-based milk like unsweetened almond milk, cashew milk, soy milk, oat milk or coconut milk.
-
- Use this basic chia pudding recipe as a template and substitute your favorite ingredients. Instead of a mango version, try berries, peaches, bananas or kiwi.
-
- I stir the pureed mango into the chia pudding but you to get a layered look, you can alternate layers of chia pudding with layers of the mango puree.
-
- These mango chia seed parfaits will keep for 4-5 days in the fridge so make a batch on the weekend and enjoy them throughout the week.
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