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!
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I love topping this chia pudding with a handful of homemade Maple Pecan Granola. If you’re into easy, make-ahead breakfasts, don’t miss this Wild Blueberry Chia Pudding next.
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Why you'll 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
- 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. 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.
How to make mango chia seed pudding
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.
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.
Step 3: Layer the chia pudding mixture and fresh mango puree in a mason jar. Alternate layers between two glass jars.
Step 4: Top with your favorite toppings and serve immediately, or store in an airtight container in the refrigerator for 4-5 days.
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.
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
Yes, just use plant-based milk and use maple syrup instead of honey.
Yes, you can use unsweetened almond milk, soy milk, oat milk, or any other preferred dairy on non-dairy milk.
No, you don't have to use a sweetener if the natural sweetness of the mango is enough for you.
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Printable Recipe
Creamy Coconut Mango Chia Seed Pudding
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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Notes
- 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.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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