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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