Mango Chia Pudding
This post may contain affiliate links. Please read our disclosure policy.
Feeling like an easy, breezy, tropical sort of morning? This mango chia pudding is bursting with mango, pineapple, and coconut. It's easy to prepare ahead and have on the go, plus it's a healthy breakfast or snack for you and the whole fam!
If you're on the chia seed train, also try this chia seed pudding and chia matcha pudding!
This mango chia pudding can serve so many delicious purposes in your life ā try it for breakfast, a snack, or even as a dessert. It has a super smooth texture with chunks of fresh (or frozen) mango and pineapple ā it's so satisfying!
What are chia seeds?
If you haven't jumped on the chia seed craze just yet, now's your opportunity!
Chia seeds come from a desert plant that's a member of the mint family. They're small seeds that don't smell or taste like much.
They can be consumed raw or cooked into dishes and have a remarkable ability to absorb liquid. After soaking they swell up and form a gel-like, almost tapioca consistency.
You can purchase them in most grocery stores in the health-food aisle, and they come in black and white varieties. The only difference between the two shades is for appearance.
This mango chia pudding uses black chia seeds that soak up the liquid from the coconut milk, creating a pudding-like texture.
Health benefits of chia seeds
These little seeds are nutrition powerhouses. They are rich in fiber and protein and pack in nearly 20% of your daily calcium intake for just 2 tablespoons. They are also considered the best source of plant-based omega-3 fatty acids. Pretty mighty for such small seeds!
Ingredients needed
To make mango chia pudding you'll need to add these ingredients to your shopping list:
- Coconut milk: This will give a super creamy texture to your pudding. You can alternatively use another type of milk, if that's preferred.
- Chia seeds: Add your chia seeds (can be black or white) to the pudding mixture to pack in all that fibre, and protein-rich nutrition.
- Vanilla: Give some added warmth to your pudding by adding vanilla extract. It pairs so nicely with the coconut flavors.
- Mangos: Fresh mangoes are best for this recipe, cut into cubes. If you choose to use frozen mango instead, add a bit more water when blending to get the right consistency.
- Pineapple: Add some frozen pineapple to your blender for a gorgeous tropical flavor.
- Water: This will help blend the mango and pineapple together to create a silky smooth texture.
- Unsweetened coconut: Sprinkle some unsweetened coconut to the top of each pudding jar or cup. This will give a nice little crunch.
How to make chia mango pudding
How can something so tasty be so easy to make? Mango chia pudding is as easy as 1, 2, 3:
- Make the base of your chia pudding: Combine the milk, vanilla, and chia seeds and set it aside to thicken up.
- Make the mango puree: Put the water, mango, and pineapple into a blender and blend until nice and smooth.
- Assemble: Pour the thickened chia pudding into the base of your jars or cups. Then add the mango puree and top with shredded coconut, if eating right away. Otherwise, save any garnishes until you're ready to have the pudding and store it in the fridge.
Variations to try
You can go wild with this mango chia seed pudding recipe! There's so many variations you can play around with, but here are some ideas to get you started for once you've maxed out your taste for the tropical version:
- Chocolate: You can completely change the taste of this chia pudding by adding cocoa powder and creating chocolate chia pudding. Chocolate and coconut flavors pair nicely together.
- Nut butter: You can add some extra protein and nutty flavors by adding your favorite nut butter to your chia pudding. Nut butter and jam, nut butter and banana, or nut butter and chocolate would all be divine combos to try!
- Fruit: Try adding different fruit to your chia pudding to change it up. Berries or bananas would be wonderful substitutions.
- Maple & spices: Add maple syrup, cinnamon, and a pinch of nutmeg to your pudding for a cozy variation. Some apple on top would definitely give apple pie vibes.
Recipe FAQs
I don't have coconut milk, can I use another type of milk?
Sure can! Coconut milk is nice and thick and adds to the tropical flavor of this mango chia pudding recipe, however, you can alternatively use dairy milk, soy milk, cashew milk, or oat milk.
My mango chia pudding is too runny, can I fix this?
If the chia seed pudding base isn't thickening up you can add more chia seeds or drain some of the coconut milk.
What's the best way to store mango chia seed pudding?
You can store chia pudding in mason jars, or any container that has a lid that seals in the fridge for 4 days.
Can I freeze chia seed pudding?
You can freeze it in airtight containers. To thaw the pudding, move it to the fridge for several hours before consuming.
Mango Chia Pudding
Ingredients
- 1 Ā¼ cups coconut milk
- Ā¼ cup chia seeds
- 1 teaspoon vanilla
- 2 ripe mangos (peeled and cut into cubes (see notes))
- 1 cup frozen pineapple pieces
- Ā½ cup water
- Ā¼ cup unsweetened coconut (to serve)
Instructions
- In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla.1 Ā¼ cups coconut milk, Ā¼ cup chia seeds, 1 teaspoon vanilla
- Put the mangos, pineapple, and water into your blender and blend on high speed until smooth.2 ripe mangos, 1 cup frozen pineapple pieces, Ā½ cup water
- Divide the coconut chia pudding (it should have thickened up by now) between 4 1-cup mason jars. Top with the pureed mangos and pineapple. Either serve them right away or keep them in your fridge, covered, for up to 4 days. Serve with the coconut sprinkled over top.Ā¼ cup unsweetened coconut
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our breakfast recipes!
