Mango Chia Pudding

Mango Chia Pudding

Simple, Cooling, Nourishing

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 4h 15m
Cook Time: 5m
Total Time: 4h 20m
Servings: 1
Difficulty: Easy
5.0 (1 Review)
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Ingredients

Adjust servings:

For topping:

Nutritional Information

510
calories
42g
fat
35g
carbohydrates
7g
protein
0mg
cholesterol
27mg
sodium
Mango Chia Pudding

Recipe Description

This is the recipe I reach for when the sun refuses to come out in Bristol, or I need something bright but can’t be coaxed near the oven. It’s a small act of self kindness in a bowl. Actually, it always takes me straight back to Chiang Mai—there, I learned that a single ripe mango and fresh coconut milk could outshine any fancy patisserie window. This little pudding is joy layered with nostalgia.Why do I love it so much? First: it is gloriously fuss free. My kind of treat for “zero oven days.” No elaborate rituals, just a handful of good things that work quietly in the fridge while you get on with life. It is creamy but never cloying, sweet like wild strawberries, and gentle enough to eat for breakfast after a late night, or as a cool dessert after a fiery curry. There’s something about the way the chia seeds plump up in coconut milk—they remind me of bubble tea pearls, but softer, more yielding, as if they’ve been waiting their whole life for a mango to walk in the room.

One of my deepest joys in cooking is making food that is not only meatless, but unpretentious and welcoming for anyone at the table. This pudding is entirely built on plants—adaptable if a friend is avoiding coconut, or if your fruit bowl is looking a little sad. My mantra: cook kindly, serve joy, and let nobody feel left out.

To make the Mango Chia Pudding, you will need the following ingredients:

Ingredients for Mango Chia Pudding

Recipe Features

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Steps to make

  1. 1

    Prepare the chia seed pudding

    2 min
    Step 1 - Mango Chia Pudding

    To a jar or glass, add 3 tablespoons chia seeds, 1 tablespoon maple syrup or any sweetener of choice, and 1 cup coconut milk or any unsweetened plant milk of choice. Stir until well combined.

  2. 2

    Stir again

    15 min
    Step 2 - Mango Chia Pudding

    Let it sit for 15 minutes, then stir again to prevent clumps.

  3. 3

    Chill

    4h
    Step 3 - Mango Chia Pudding

    Cover and refrigerate until the mixture thickens and reaches a pudding-like consistency. A tip: If desired, separate the chia pudding into two smaller portions before chilling.

  4. 4

    Prepare the mango topping

    2 min
    Step 4 - Mango Chia Pudding

    Once the chia pudding has thickened, blend together the diced mango and ½ cup coconut milk until smooth.

  5. 5

    Serve

    Step 5 - Mango Chia Pudding

    Top the chia pudding with the prepared mango topping and serve.

Gather Your Tools: No Orchestra Required

You don’t need a gadget parade for this one—just a few loyal friends. A glass jar (preferably one you can peer into and watch those magic seeds swell) and a decent spoon or whisk. My cutting board is always close at hand, along with my old, slightly battered knife—the only thing sharp enough to handle a ripe mango without ending up with juice all over the cat (Olive still bears witness to those early attempts). If you have a small blender or food processor, use it to turn the mango into a golden silk. Fridge is obligatory: patience makes the texture sing.

Secrets for True Bliss: A Splash of Honesty

I always say, what you put in is what you get out. For the creamiest result, use coconut milk from a can—the full-fat stuff, no weird stabilisers. The texture clings, not in a pudding from a packet way, but in a spoon-standing-proud way. Sweetness is all about your mango. Wait for one truly ripe—slightly soft, fragrant, the kind that gives in when you press your thumb and promises juice on your chin. An unripe mango just wears the pudding like a fancy hat, but never really joins the party.

Let those chia seeds soak properly. I give them a good stir, leave them be for fifteen minutes, then come back and stir again—this stops clumps turning up in unfortunate places. Overnight is even better if you have the patience. It’s like they swell with self-esteem in the fridge, quietly doing their job while you sleep. If you end up with a pudding that’s too thick, just add more coconut milk and smile. Too runny? Let it sit and thicken. No drama.

Do not be shy with toppings. Honestly, some mornings I add a sprinkle of toasted coconut, a scattering of pistachios, or whatever fruit is threatening mutiny in the fruit bowl. Every topping is a chance to paint a new picture.

Play with Your Food: Two Ways to Roam Beyond Mango

Tropical Mischief: Why stop at mango? Add pineapple chunks—blend some with the mango, let some sit on top and look pretty. Throw in a handful of coconut shreds. Every bite is a postcard home from a never-ending holiday.

Berry Daydream: Sometimes I crave a break from the tropics, so I swap half the mango for strawberries or blueberries and blend them straight in with the coconut milk. It’s a bowl full of late summer, flecked with magenta and blue. If I’m feeling wild, I dollop a spoonful of almond yogurt on top because color should be tasted, not just seen.

How to Serve (& Share) Like You Mean It

I like to layer mine in a glass so you get to see the contrast—golden mango on top, snowy white pudding beneath. Sprinkle with toasted coconut, chopped pistachios, or whatever crunchy thing you have on hand. For a breakfast that keeps pace with you: a thick slice of rye bread with avocado, and this pudding on the side (Olive, my cat, also lurks during this ritual). For dessert, I sit cross-legged with herbal tea or something white and crisp in a glass—whatever makes you feel fancy in slippers. No big ceremony, just eat it slowly. Let it melt, and maybe remember a holiday.

Questions I’ve Actually Had (and a Few I Wish Someone Had Asked)

Can I use a different milk? Absolutely—almond, oat, soy, whatever calls your name. Coconut milk is my favorite because it reminds me of Thai markets, but use what you love. Each brings its own mood. If you pick rice milk, though, expect it to be lighter and less rich.

Too thick? Too thin? Welcome to the club! If it comes out solid enough to trowel onto a wall, stir in more milk. Too soupy? Fridge time, and it’ll firm up. Chia is forgiving, so don’t panic.

How long does it last? I make a big jar on Sunday. Mine is usually gone by Tuesday afternoon (I blame the cat’s psychic powers), but in theory, it should last around four days in the fridge, tightly covered. It even tastes better by day two, as if the flavors start gossiping overnight.

Frozen mango: Does it work? Yes, yes, yes. Let it thaw so you can blend it creamy. Frozen is convenient and, honestly, sometimes sweeter than ‘fresh’ supermarket mango in February. Use what you have and trust the process.

How do I make it more filling? If you need extra fuel, I stir in a scoop of pea protein powder (plain, so it doesn’t crash the flavor party). Or go for handfuls of toasted seeds and nuts on top—eating consciously and listening to your body is always the secret ingredient.

This Mango Chia Pudding recipe is the perfect solution when you're looking for a flexible dish that fits various occasions. Whether you're preparing it for breakfast, seeking a refreshing dessert, or needing a wholesome snack, this recipe checks all the boxes. With just a few basic ingredients, you can whip up a vibrant and satisfying option that’s both nourishing and enjoyable.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

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★★★★★
5.0 out of 5 (1 review)
Athina
July 31, 2025
Verified

Easy to make and nourishing breakfast!

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