This easy mango chia pudding recipe calls for just 4 simple ingredients. Enjoy this fresh and flavourful pudding for a healthy, filling breakfast, snack or mango dessert.

Two glass jars of layered mango chia pudding with spoons in them.

Features

  • Dietary Features: Vegan, gluten-free, nut-free, can be sugar-free.
  • Easy to make with 4 ingredients.
  • Makes a filling breakfast or snack but works for a gorgeous, healthy mango dessert too!
  • High-fiber and rich in protein and healthy fats.

Ingredient Notes

Two jars of chia seed pudding layered with mango puree and topped with coconut flakes.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Chia Seeds: Black or white chia seeds work.
  • Sweetener: I used maple syrup but you can substitute agave or for sugar-free chia pudding, stevia or monk fruit sweetener.
  • Milk: Unsweetened plain or vanilla almond or cashew milk work well. If you use sweetened milk, I would suggest omitting the additional sweetener. For a tropical flavour, you can use canned light coconut milk.
  • Mango: Fresh or frozen works. If using frozen, thaw overnight in the fridge or defrost briefly in the microwave or over low heat on the stovetop until it’s soft enough to blend.

Step-by-Step Method

  • Step 1. Mix the chia pudding in a container and thicken in the fridge.
  • Step 2. Puree the mango.
  • Step 3. Divide the chia pudding and mango between serving containers and enjoy!
Collage of step by step images for making a mango chia pudding recipe.

Quick Tip: Start with a layer of mango or a layer of chia pudding, it’s up to you! You can also do all the chia on the bottom or all the mango on the bottom. Any way works and it will taste delicious either way!

A glass jar of layered mango chia pudding topped with coconut flakes. Another jar of pudding is in the background.

Tips & Notes

  • When making the chia pudding, let it sit for 10 minutes then give it another good stir to mix in any clumps of chia seeds.
  • 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 blend the mango then mix the puree right into the chia pudding instead of layering it after. 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.
Overhead view of pureed mango layered over chia seed pudding in a glass jar.

FAQs


What kind of milk should I use?

I like unsweetened plain or vanilla almond or cashew milk but any plant-based milk works. If using sweetened milk, no need to add the maple syrup. If using vanilla milk, you can skip the optional vanilla.

For tropical coconut chia pudding, use light canned coconut milk instead of unsweetened almond or cashew milk. Make sure you give the can a good shake before use!

Can I use frozen mango?

You sure can! I almost always use frozen because fresh mango isn’t always available. If 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.

Can I double the recipe?

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).

Help! My chia pudding isn’t getting thick!

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 initually 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.

Two jars of chia seed pudding layered with mango puree and topped with coconut flakes.

Storing Instructions

  • Assembled chia pudding with the mango can be stored in the fridge for 2-3 days.
  • Can be frozen in single-serve serve containers for up to 2 months.
  • If frozen, thaw overnight in the fridge before enjoying.

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A glass jar of layered mango chia pudding topped with coconut flakes. Another jar of pudding is in the background.

Mango Chia Pudding

  • Author: Deryn
  • Prep Time: 5 mins
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

Sweet, tart and fruit mango chia seed pudding that’s perfect for breakfast, snacking or dessert. Top with extra mango and coconut flakes for a sweet treat!


Scale

Ingredients

  • 1 cup unsweetened plant-based milk of choice (250 mL)
  • 1/4 cup chia seeds (56 g)
  • 1.5 tbsp maple syrup (22 mL, omit if using sweetened milk)
  • 1/2 tsp vanilla, optional (5 mL)
  • 1 cup fresh or frozen mango chunks (140 g)

Instructions

  1. 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.
  2. Let the mixture sit for 10 minutes then stir again to mix in any remaining clumps.
  3. 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.
  4. When you’re ready to assemble, puree the mango using a blender or immersion blender. Consider reserving some extra chopped mango for a yummy topping!
  5. 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. 
  6. Add the chia pudding, dividing it between the two containers and either enjoy right away or store in the fridge for 2-3 days.

Notes

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.

Sweetener: Maple syrup can be substituted with agave syrup. For a sugar-free recipe, you can use a pinch of stevia or few drops of liquid stevia or monk fruit sweetener.

Keywords: mango chia pudding, mango chia seed pudding