Coconut Mango Chia Seed Pudding Recipe

Coconut Mango Chia Seed Pudding is a delicious breakfast idea made with just 5 ingredients! Make a big batch so you can grab one throughout the week! They are nutritious, filling, and full of sweet mango flavor!

Two small mason jars with creamy mango coconut pudding.

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For another delicious chia seed recipe, check out Wild Blueberry Chia Pudding next!

What does chia pudding taste like?

Chia pudding tastes mostly like the ingredients you put in because chia seeds don't have a lot of flavor. In this mango chia pudding recipe, you'll mainly taste the sweet mango and creamy coconut milk. The chia seeds soak up the liquid and turn into a pudding-like consistency, very similar to tapioca pudding.

Why you will love this recipe

Mangoes give the pudding vibrant tropical flavors.
This recipe is quick and easy to make - great for meal prep.
Kids love the sweet mango flavor, making it perfect for a healthy breakfast, snack, or dessert.
Make ahead in batches for a week's worth of easy, grab-and-go breakfasts.

Ingredients in Coconut Mango Chia Pudding

The ingredients for mango chia pudding measured out and placed on a wooden table.

This mango coconut chia pudding only needs a few simple ingredients:

Milk. I used unsweetened coconut milk. You could also use canned light coconut milk. Full-fat coconut milk is very thick, so I don't recommend it. You can also use non-dairy milk or dairy milk.
Mangoes. Fresh ripe mangoes will give you the best flavor. If using frozen mangoes, let them defrost before blending. You can even use canned mango puree.
Chia seeds. According to Healthline, chia seeds contain antioxidants, minerals, fiber, and omega-3 fatty acids. I used a combination of black chia seeds and white chia seeds.
Honey. I used this as a sweetener, but you could use maple syrup, agave syrup, or your favorite sweetener.
Optional toppings: Unsweetened coconut flakes, fresh mango chunks, or granola.

See the printable recipe card below for the full list of ingredients and quantities.

Variations

Fruit. Any fresh fruits or seasonal fruits can be used instead of mango.
Protein. For extra protein, add a tablespoon of vanilla protein powder or nut butter.

How to make mango chia seed pudding

Honey being poured into a small bowl containing coconut milk and chia seeds.

Step 1: Combine coconut milk, chia seeds, honey, and vanilla extract in a small bowl. Set aside 5-10 minutes to thicken, then give it a good stir again to break up any lumps. Place the pudding mixture in the refrigerator for at least four hours to thicken.

Fresh mango chunks blended until smooth in a blender cup.

Step 2: Blend fresh mangoes in a blender or food processor until smooth. If the mixture is too thick and the mango chunks are not blending, add a teaspoon or two of mango juice to make blending easier.

Two jars with layers of mango puree and chia pudding.

Step 3: Layer the chia pudding mixture and fresh mango puree in a mason jar. Alternate layers between two glass jars.

Crunchy granola on top of the mango chia pudding.

Step 4: Top with your favorite toppings and serve immediately, or store in an airtight container in the refrigerator for 4-5 days.

Expert tips

Use fresh mangoes for the best flavor.
Stir the chia seed mixture well before refrigerating to prevent any lumps or clumps.
Let the pudding set for at least a couple hours, and preferably at least four hours.
Add more honey if you would like the pudding sweeter.
Blend the mixture after the chia seeds have gelled for a smoother texture.
Store the chia pudding in an airtight container in the refrigerator for 4-5 days.

Recipe FAQs

Can I make mango chia pudding vegan?

Yes, just use plant-based milk and use maple syrup instead of honey.

Can I make this pudding without coconut milk?

Yes, you can use unsweetened almond milk, soy milk, oat milk, or any other preferred dairy on non-dairy milk.

Do I have to use a sweetener?

No, you don't have to use a sweetener if the natural sweetness of the mango is enough for you.

Two mason jars of coconut mango chia pudding.

More chia seed recipes

Recipe

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5 from 1 vote

Creamy Coconut Mango Chia Seed Pudding

Coconut Mango Chia Pudding is a delicious breakfast idea with just 5 ingredients! Make a big batch so you can grab one throughout the week! They are nutritious, filling, and full of sweet mango flavor!

Prep Time5

Chill time4

Total Time4 5

Course: All Recipes, Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 498kcal

Author: Jeri Walker

Equipment

Blender or Food Processor

Ingredients

▢ 1 cup coconut milk
▢ 2 cups fresh mango chunks
▢ ¼ cup chia seeds
▢ 2 tablespoons honey
▢ 1 teaspoon vanilla extract
▢ optional toppings: coconut flakes, sliced almonds, or fresh mango or fruit

Instructions

In a bowl, combine coconut milk, chia seeds, honey, and vanilla extract. Set aside for 5-10 minutes to thicken. Stir and place the pudding mixture in the fridge for a minimum of 4 hours to thicken.
Blend fresh mango chunks in a blender until smooth.
Layer a spoonful of mango puree in a glass or jar, followed by the chia pudding mixture. Alternate layers between two serving jars.
Serve with your choice of toppings.

Video

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Recipe Notes:

Nutritional information is approximate and is meant as a guideline only.

Expert Tips:

Use fresh mangoes for the best flavor.
Stir the chia seed mixture well before refrigerating to prevent lumps or clumps.
Let the pudding set for at least a couple of hours, preferably at least four hours.
Add more honey if you would like the pudding sweeter.
Blend the mixture after the chia seeds have gelled for a smoother texture.
Store the chia pudding in an airtight container in the refrigerator for 4-5 days.