This mango chia pudding is a healthier inspiration of our classic mango sago. It's just sweet enough with the perfect balance of mango and coconut flavor. This is a simple and healthy recipe that you can add to breakfast, snack, and dessert rotation! Plus, it's super easy to make, with minimal effort, and can be prepared overnight for the next day.
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Please scroll down to the recipe card for the ingredient quantities!
- Coconut milk - We like to use unsweetened full fat coconut milks from the cans because they're richer and creamier. If you prefer your chia pudding to not be as rich, feel free to use carton coconut milk instead. Some carton coconut milk may be already sweetened, so make sure to read carefully!
- Chia seed - You can purchase chia seeds at almost any grocery store. If you're unfamiliar with them, they are mostly neutral in flavor with a mild nuttiness and crunchy texture like poppy seeds. They are known as super foods that are rich in fiber, good for heart and digestive health, and helps reduce cholesterol levels.
- Honey - We like to use honey to sweeten our chia pudding, but feel free to use a sweetener you prefer. Some popular alternatives are sugar and maple syrup.
- Mangoes - Make sure to use ripe mangoes! They not only add sweetness to the chia pudding, but also imparts that nice tropical, mango flavor. We recommend ataulfo mangoes, also known as yellow, honey, or champagne mangoes, because they are really sweet and tender.
How to make mango chia pudding
Please scroll down to the recipe card for the full recipe and instructions!
1. Mix chia pudding ingredients. Combine the coconut milk, honey, and chia seeds in a large measuring cup or bowl and mix well until the honey is fully incorporated.
2. Soak chia seeds. Allow the chia seeds to soak and expand for at least 20 to 30 minutes, until the chia pudding is thick. You can also let the chia seeds to soak overnight in the fridge for an even thicker, pudding-like consistency.
📝 Note: When prepared and stored overnight, the chia pudding will become quite thick. That is mostly due to the chia seeds but also contributed by the fat in the coconut milk. If you allow the chia pudding to warm up a little, it'll loosen up. If you prefer, you can also either use a little less chia seeds or a bit more coconut milk or water.
3. Prepare mangoes. Peel and remove as much flesh off of 2 mangoes and blend them until smooth. You can use a blender or a hand blender. Additionally, peel and dice 1 mango for garnish and also to add texture.
4. Assemble. Into 16 ounce jars or glasses, evenly divide the mango puree. Then, evenly spoon the chia pudding on top. Finish by topping the chia pudding with some diced mangoes.
📝 Note: The assembly is totally optional and is for aesthetics only. If you prefer, you can simply mix together the mango puree, chia pudding, and diced mangoes in one container. Then portion them to enjoy or to store.
5. Enjoy. Stir the mango chia pudding together and enjoy!
- Adjust the consistency to your preference. You can use more or less chia seeds or more or less coconut milk to adjust the chia pudding consistency. So experiment and find what you like.
- Add some water if you prefer the chia pudding less rich. We like our mango chia pudding rich and creamy. If you prefer it less rich, either use carton coconut milk or substitute some coconut milk with water.
- Use ripe mangoes. Not only do the mangoes add sweetness to the mango chia pudding, ripe mangoes will also impart that ripe tropical flavor.
- Allow the mango chia pudding to warm up a little if refrigerating overnight. You'll find that chilled chia pudding is quite thick. They is partially due to the fat in the coconut milk. If you allow the pudding to warm up a little, it'll loosen up a bit.
- Add some ice to quickly chill the chia pudding. This is a great alternative if you prefer a looser pudding consistency but want to enjoy the mango chia pudding more chilled.
Leftover mango chia pudding can be stored in the fridge for up to 3 to 4 days. Just make sure to keep them well covered.
You can have the chia puddings already portioned and assembled in glasses or jars so that you can grab easily them in the morning for a quick breakfast.
Depending on the brand, chia seeds generally take at least 30 minutes to soak and expand. We like to make this mango chia pudding overnight to give the chia seeds ample time to absorb the coconut milk. You'll see that the next day, the chia pudding will become quite thick.
Chia seeds taste mild with a slightly nutty flavor, but overall, they're pretty neutral. They absorb and take on the flavor of whatever liquid they're soaked in.
We suggest coconut milk for making mango chia pudding become coconut and mango is a classic flavor combo. However, if you do not care for coconut milk, oat milk and almond milks are good replacements.
Mango Chia Pudding
- Make the chia pudding:Shake up the can of coconut milk and pour it into a large measuring cup or bowl.
- Add the chia seeds and honey and stir or whisk until well combined.
- Cover and allow the chia seeds to set in the fridge for at least 20 to 30 minutes or best overnight.*The chia pudding will be a bit on the thicker side if its soaked overnight. The chia pudding will also be thicker when cold due to the fat in the coconut milk.*
- Prepare the mangoes:While the chia seeds are soaking, make the mango puree. Peel 2 mangoes and remove as much flesh off the mangoes as possible. Place it into a blender and blend until smooth. Discard the mango skin and seed. Keep refrigerated until needed.
- For the third mango, peel and dice the mango. Set aside in the fridge until needed.
- Assembly:Once the chia seeds are done soaking and is thick like pudding, divide the pureed mango into 4 jars or glasses. Add the chia pudding on top of the pureed mango and top with diced mango.
- Stir and enjoy!
- Depending on the brand of coconut milk used, the chia seed pudding can vary in richness. If you prefer your chia pudding less rich, you can substitute some coconut milk with water.
- This chia pudding recipe yield a pudding like consistency after the mango puree is stirred into it. If you prefer it not so thick, use 1 tablespoon less chia seed.
- Layering the chia pudding and mango puree is totally optional and solely for aesthetics. Feel free to combine the chia pudding, pureed mango, and diced mango altogether.