This creamy Mango Chia Pudding is a refreshing, tropical treat that’s as healthy as it is delicious. Made with sweet ripe mango, rich coconut milk, and nutrient-packed chia seeds, it thickens into a smooth, spoonable pudding with a naturally vibrant flavor. Perfect for breakfast, a light dessert, or a make-ahead snack, this easy recipe is full of fiber, omega-3s, and naturally sweet goodness in every bite.
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Creamy Mango Chia Pudding
Serves 2–3
Ingredients:
1 ½ cups ripe mango chunks (fresh or frozen, thawed)
¾ cup coconut milk (full-fat for the creamiest texture)
2–3 tbsp maple syrup or honey (adjust to taste)
1 tsp vanilla extract
Pinch of salt
¼ cup chia seeds
Optional: 2 tbsp Greek yogurt (for extra creamy “pudding” texture)
Optional: squeeze of lime juice (brightens mango flavor)
For Garnish:
Fresh mint leaves
Extra diced mango (optional)
Instructions:
In a blender, combine: mango chunks, coconut milk, maple syrup (or honey), vanilla, salt, (optional yogurt + lime juice). Blend until very smooth and creamy.
Pour the mango mixture into a bowl or jar and stir inn¼ cup chia seeds. Mix well for 1 full minute so the chia doesn’t clump.
Let sit for 10 minutes, then stir again (important for even texture). Cover and refrigerate for at least 4 hours, preferably overnight.
Spoon into a dessert glass. For that thick “swirled” look, let it sit at room temp for 5 minutes before serving. Top with a mint sprig.
Serves 2–3
Ingredients:
1 ½ cups ripe mango chunks (fresh or frozen, thawed)
¾ cup coconut milk (full-fat for the creamiest texture)
2–3 tbsp maple syrup or honey (adjust to taste)
1 tsp vanilla extract
Pinch of salt
¼ cup chia seeds
Optional: 2 tbsp Greek yogurt (for extra creamy “pudding” texture)
Optional: squeeze of lime juice (brightens mango flavor)
For Garnish:
Fresh mint leaves
Extra diced mango (optional)
Instructions:
In a blender, combine: mango chunks, coconut milk, maple syrup (or honey), vanilla, salt, (optional yogurt + lime juice). Blend until very smooth and creamy.
Pour the mango mixture into a bowl or jar and stir inn¼ cup chia seeds. Mix well for 1 full minute so the chia doesn’t clump.
Let sit for 10 minutes, then stir again (important for even texture). Cover and refrigerate for at least 4 hours, preferably overnight.
Spoon into a dessert glass. For that thick “swirled” look, let it sit at room temp for 5 minutes before serving. Top with a mint sprig.
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