4-Ingredient Easy Mango Chia Pudding
This easy mango chia pudding recipe calls for just 4 simple ingredients.
About the Recipe
Layered with fresh mango puree, this tropical chia pudding makes a delicious and balanced breakfast, energizing snack, or even healthy dessert.
It offers plenty of health benefits as it’s rich in dietary fiber, protein and essential fatty acids, and is also a great boost for your digestive health.
Making mango chia pudding is easy and you’ll need just 4 ingredients to prepare it, though the recipe is versatile so makes a great base for further experimentation.
If you’ve never tried chia pudding before, you’ll be hooked on how delicious and easy it is. Chia pudding has a similar texture tapioca pudding or overnight oats and it’s great way to incorporate more of these nutrient-packed tiny seeds into diet.
Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Chia Seeds: Black or white chia seeds work.
- Sweetener: I used maple syrup but you can substitute agave nectar, honey, or for sugar-free chia pudding, stevia or monk fruit sweetener.
- Milk: Unsweetened almond milk, oat milk, soy milk or cashew milk work well. If you use sweetened milk, I would suggest omitting the additional sweetener though you can certainly sweeten to taste. For a coconut mango chia pudding, you can use canned light coconut milk or half full-fat coconut milk and half a lighter milk or water.
- Mango: You’ll need fresh mangoes but frozen mango is also ok to use. If using frozen mango, thaw it overnight in the fridge or defrost briefly in the microwave or over low heat on the stovetop until it’s soft enough to blend.
Variations & Additions
- Yogurt: For thicker, creamier chia pudding, use half yogurt of choice and half milk.
- Other Fruit: This pudding can be made with any fruit puree such as blueberry, strawberry or raspberry. You can layer the chia pudding and fruit puree or just mix it all up.
- Vanilla: For vanilla chia pudding, add 1 tsp vanilla extract and/or use vanilla almond milk.
- Banana: Add chopped banana to the mango puree for mango banana chia pudding.
- Pineapple: Use half mango and half pineapple for even more tropical flavor.
- Coconut: Top with toasted coconut flakes and/or add up to 3 tbsp shredded coconut to the chia mixture.
- Toppings: Any fresh fruit, granola, nuts, seeds or a drizzle of maple syrup.
Step 1: Prepare the chia pudding.
Add the milk to a large bowl, then add the chia seeds and maple syrup and whisk until all of the chia seeds are incorporated. You want to make sure you’ve mixed in all the chia seeds and there are no clumps.
Let the mixture sit for 10 minutes then mix again to mix in any clumps.
Chill the chia pudding for at least 30 minutes up to overnight. I like to let it sit for at least an hour but it should be thick enough to eat in 30 minutes.
If you’re leaving it for 30-60 minutes it can be left uncovered at room temperature or in the fridge. If you’re leaving it overnight, cover and place it in the fridge.
Step 2: Prepare the mango. When you’re ready to assemble, puree the mango using a blender, immersion blender, food processor or fork. I you can also just dice the mango rather than pureeing it.
I like to reserve some extra chopped mango for topping.
For even simpler preparation, you can mix the mango right into the chia pudding, before or after thickening. This makes a good option if you just have a few minutes and want to prep a batch in advance.
Step 3: Assemble the pudding.
Prepare 2 serving containers such as mason jars and divide the mango puree between them.
You can either add all of the mango puree to the bottom and top with chia pudding, or layer the mango between two layers of chia seed pudding.
Add any toppings you might like, such as coconut, granola, more fresh fruit, or a drizzle of maple syrup, and enjoy your delicious mango chia pudding.
- Mix Again Before Refrigerating: After the initial resting period, give the mixture one more good stir before refrigerating it. This helps redistribute any chia seeds that may have settled at the bottom.I like to let the chia pudding sit for at least an hour but it should be ready to enjoy after 30 minutes. It just depends how thick you’d like it. It can be left up to overnight, so feel free to prep in advance.
- If you prefer, you can mix the puree right into the chia pudding instead of layering it. They can be mixed together before or after thickening. This makes a good option if you just have a few minutes and want to prep a batch in advance.
- Texture Adjustments: If your chia pudding is too thick, you can thin it out with additional liquid. If it’s too thin, add more chia seeds and let it sit longer.
I like unsweetened plain or vanilla almond or cashew milk but any plant-based milk works. If using sweetened milk, you may not need the maple syrup.
If using vanilla milk, you can skip the optional vanilla.
For tropical chia pudding with coconut milk, use light canned coconut milk instead of unsweetened almond or cashew milk or half full-fat coconut milk and half water or lighter milk. Make sure you give the can a good shake before use!
You sure can! Though fresh ripe mango is the best, I often use frozen mango because fresh isn’t always available.
If you are using frozen mango, thaw it in the fridge or defrost briefly in the microwave until it’s just soft enough to blend. You can also thaw it in a small saucepan over low heat on the stovetop.
Sure! I sometimes double if it I’m making it for meal prep. You can either just double the chia seed pudding portion or double both the chia pudding and the mango.
If you make the recipe as written, it makes 2 snack-sized chia puddings (244 calories per serving).
For a larger, meal-sized pudding, say for breakfast, I’d suggest doubling the chia pudding portion (430 calories per serving).
If your chia pudding isn’t setting, it could be due to:
• Old chia seeds. Over time, chia seeds can lose their ability to absorb liquid. I like to store chia seeds in the fridge or freezer to keep them as fresh as possible. The pantry is fine too but keep in mind they do have a 1-2 year shelf life and the fresher the better when it comes to their absorbability.
Sometimes a particular brand of chia seeds are just duds too, in that case, you’re kind of out of luck but you can blend them into a smoothie so at least they don’t go to waste.
• Not using chia seeds. Make sure you use chia seeds not something else as they have the unique ability to absorb large amounts of liquid. Black and white chia seeds both work though!
• Not stirring again after 10 minutes. Chia seeds tend to clump together when you initially add them to liquid. Stir them in well, let sit for 10 minutes, then give them another good stir to make sure you’ve mixed in any clumps. I like to use a whisk to mix it.
- Assembled chia pudding with the mango can be stored in the fridge for 2-3 days in an airtight container.
- Chia pudding can be frozen in single-serve serve containers for up to 2 months.
- If frozen, thaw overnight in the fridge before enjoying.
More Chia Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
Sweet, tart and fruity mango chia seed pudding that’s perfect for breakfast, a health snack or dessert. Top with extra mango and coconut flakes for a sweet and delicious tropical treat!
- 1 cup unsweetened plant-based milk of choice (250 mL)
- 1/4 cup chia seeds (56 g)
- 1.5 tbsp maple syrup (22 mL)
- 1/2 tsp vanilla, optional (5 mL)
- 1 cup fresh or frozen mango chunks (140 g)
- Add the liquid to a mixing bowl then add the chia seeds and maple syrup and whisk until the chia seeds are fully incorporated and there are no clumps remaining.
- Let the mixture sit for 10 minutes then stir again to mix in any remaining clumps.
- Place the chia pudding in the fridge for 30 minutes up to overnight. I like to leave it for at least an hour for a nice, thick pudding but it should be ready to enjoy in 30 minutes. If you’re leaving it for 30-60 minutes, it can be left uncovered. If leaving overnight, store in a sealed container.
- When you’re ready to assemble, puree the mango using a blender or immersion blender. You can also mash it with a fork or dice it. Consider reserving some extra chopped mango for a yummy topping!
- Prepare 2 serving containers and divide the mango puree between them. You can reserve a little mango for topping or add it all to the bottom. Alternatively, you can start with a layer of chia pudding and put the mango in the middle or do all the pudding on the bottom.
- Add the chia pudding, dividing it between the two containers and either enjoy right away or store in the fridge for 2-3 days.
If using frozen mango, thaw in the fridge or defrost in the microwave or over low heat on the stovetop until soft enough to blend.
The recipe as written is more of a snack size. For a larger serving/meal-sized chia pudding for breakfast, double the chia seed pudding portion. This will provide 439 calories per serving.
Milk: Unsweetened plain or vanilla almond or cashew milk are suggested. If using sweetened milk, omit the added maple syrup. If using vanilla milk, do not use the optional vanilla. You can also use light coconut milk or half full-fat coconut milk and half of a lighter milk for coconut mango pudding.
- Serving Size: 1
- Calories: 244
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 11 g
- Protein: 6 g
Keywords: mango chia pudding, mango chia seed pudding