A healthy pudding full of protein, calcium, antioxidants, and healthy fats, this chia mango pudding is layered with chia pudding, and mango puree, and topped with toasted coconut flakes. It’s a healthy dessert, snack, or breakfast!
I love a good chia pudding! It can be topped with nuts, berries, granola, or even mini chocolate chips! But there’s something about fresh mango in the summer!
I’ve made a lot of mango recipes! It’s fragrant, creamy, and has a hint of the tropics. Here are a few you might like to try if you’re a fan of mango: mango cucumber salad, mango dressing, mango pancakes, and mango banana smoothie. If you’re a chia pudding lover be sure to try my chocolate chia pudding!
Even if it’s not summertime, adding a bit of mango to your day makes you feel like warm sunshine is tanning your shoulders.
Today I’m putting together two of my favorite things, chia pudding, and mangos! If mangos are out of season, you can totally use frozen mangos. That will work just as well!
💗 Why You’ll Love This Recipe
- Healthy Dessert
- Only 4 Ingredients
- Easy to Make
- Beautiful Presentation
- Natural Sweeteners
🥣 Chia Mango Pudding Ingredients
Unsweetened Almond Milk: You will need 2 cups of unsweetened almond milk. You can use another type of dairy-free milk if you prefer. For a thicker, more decadent dessert use canned coconut milk. Or use oat milk or soy milk if you have a nut allergy.
Chia Seeds: You will need a ¼ cup of chia seeds. Do not soak them prior to adding them to the almond milk.
Maple Syrup: The maple syrup is added to the chia seeds and the almond milk to make it sweet. You can use more or less maple syrup based on your preference. I think ¼ cup of maple syrup is perfect. However, you can start with less, taste it, and add a bit more if you think it needs more.
Mangos: Use two ripe mangos or two cups of frozen mangos.
Coconut Flakes (optional): For a bit of added texture, top with coconut flakes.
📋 Chia Mango Pudding Step-by-Step Instructions
Step 1: Pour the almond milk into a medium-sized bowl. Add the chia seeds and maple syrup. (Use 2 tablespoons of maple syrup for a less sweet taste). Whisk together until combined. Place in the refrigerator, and chill for at least 8 hours or overnight.
Step 2: After the chia pudding has chilled. Cut and peel the mangos.
Step 3: Place the mango pieces into a food processor or blender. Blend until the mixture is completely smooth.
Step 4: Layer the chia pudding, and then the mango puree. Add another layer of the chia pudding, and mango puree. Chill until you’re ready to serve. Sprinkle with coconut flakes and enjoy!
❓ Recipe FAQS
Serve as a dessert, breakfast, or snack! It’s a sweet treat that’s delicious any time of the day. You can top your chia mango pudding with a variety of options. Coconut flakes, small mango chunks, banana slices, slivered almonds, and more!
Once you’ve transferred the chia pudding into individual serving cups, cover with plastic wrap, and store in the refrigerator for up to 4 days.
Yes, you do need to allow the chia seeds to soak in the dairy-free milk of your choice. But you do not need to soak them before adding them to the almond milk. The longer you give the chia seeds to soak in the almond milk the better. While you can get away with soaking them for 2-4 hours, I prefer to soak them overnight because the texture thickens significantly which helps the layering effect.
Chia seed pudding is a healthy dessert, breakfast, or snack option. Chia seeds have many health benefits. They are an excellent source of plant protein, they’re high in antioxidants and high in fiber. They may improve blood sugar levels, reduce inflammation, help manage weight, and improve bone health. Chia seeds help keep you feeling fuller longer and are rich in calcium which aids in weight management, and bone health.
Expert Tips
- If possible, refrigerate the chia pudding mixture overnight.
- Before layering in the individual pudding cups, stir the mixture to remove any clumps.
- Be sure to cover the individual mango chia pudding with plastic wrap to keep them fresh while stored in the fridge.
- Add this recipe to your meal prep and have breakfast ready to go all week!
😋 More Chia Seed and Mango Recipes!
Recipe
Chia Mango Pudding
Equipment
Ingredients
- 2 cups unsweetened almond milk
- ¼ cup chia seeds
- ¼ cup maple syrup
- 2 mangos peeled and sliced
- 2 teaspoon coconut flakes optional
Instructions
- Pour the almond milk into a medium sized bowl. Add the chia seeds and maple syrup. (Use 2 tablespoons of maple syrup for a less sweet taste). Whisk together until combined. Place in the refrigerator, and chill for at least 8 hours or overnight.
- After the chia pudding has chilled. Cut and peel the mangos.
- Place the mango pieces into a food processor. Blend until completely smooth.
- Layer the chia pudding, and then the mango puree. Add another layer of the chia pudding, mango puree, chia pudding, and top with. the mango puree. Chill until you're ready to serve. Sprinkle with coconut flakes. Enjoy!
Video
Notes
- If possible, refrigerate the chia pudding mixture overnight.
- Before layering the chia pudding in the individual pudding cups, stir the mixture to remove any clumps.
- Be sure to cover the individual mango chia pudding with plastic wrap to keep them fresh while stored in the fridge.
- Serve as a dessert, breakfast, or snack! It’s a sweet treat that’s delicious any time of the day. You can top your chia mango pudding with a variety of options. Coconut flakes, small mango chunks, banana slices, slivered almonds, and more!
- Pudding will keep in the fridge for up to 4 days.
Alexander Gourdine
Excellent… Thank you !
Nancy Reyner
Hi! I just made this recipe and have a question and hope you will reply. The chia and almond milk mixture was very loose, even after chilling in the regrigerator overnight. So when I added it into the glasses, and alternated the almond milk/chia with the blended mango, the mango just sank into the chia instead of sitting on top. It tasted fabulous, just didn’t look as beautifully striped as yours. Any suggestions on firming up the chia and milk combo? The chia seeds were nicely softened, but the almond milk stayed loose.
Alison Corey
The only thing I can think of is that the almond milk was thin to start with. Be sure to shake the almond milk well so that it is combined. When the chia seeds and almond milk sit they should gel into a pudding texture. Also make sure that you use the right ratio of almond milk to chia seeds. If you don’t have enough chia seeds the almond milk will be thin.
Toni
This is so perfect!! Something I could enjoy any time of the day!
Katherine
Creamy, healthy and tropical – what’s not to love!
Mahy
I love pudding! Such an easy dessert to make, yet so delicious. Definitely one of my favorites!