Quick & Simple Mango Coconut Chia Pudding

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Creamy, delicious mango pudding with chewy and popping chia seeds. This easy and simple mango coconut chia pudding is perfect for breakfast or dessert. Made with just 4-ingredients and it can be prepared ahead of time!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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💬 Reviews

Mango Coconut Chia Pudding features creamy, sweet mango puree with a hint of coconut and topped off with a chia seed pudding made of chia seeds and milk.

It's absolutely divine in taste and an easy way to get in some fiber as chia seeds are packed in it.

I love how this breakfast, snack, or dessert comes together with minimal ingredients and minimal effort with a blender!

This chia pudding recipe is so fantastic when mango season is here (between May to September). It's also a great way to use up leftover mangos that are ripening quickly.

Ingredients & Substitutes

Fully Ripened Fresh Mangoes: Choose ripe mangoes that smell sweet, vibrant in color and tender if you press down on it with your thumb. They should not be hard or evenly slightly green as this will result in a very sour mango pudding. Or substitute with canned mango pulp if you want to make it easier.
Canned whole fat coconut milk: to help flavor the mango purée.
Chia seeds: ideally black chia seeds
Milk of choice: like dairy-milk. Or if you're dairy-free, use coconut milk, oat milk, almond milk, soy milk. For a low-calorie version, avoid using whole fat coconut milk.

Required: Blender or food processor

Expert Tips

Use ripened mangos. This makes a huge difference. If they're not ripened, they won't taste sweet. Head over to the Ingredients section on how to source ripened mangoes.
To easily remove mango from the skin, slice the sides of the mango from the pit. Then to each side, dice the meat without slicing into the skin. Then glide a large spoon between the mango meat and skin to remove the diced mango.
Use a high power blender to smoothly blend the mango.
Use whole fat coconut milk for a creamier texture.
Mix the chia pudding 10 minutes after the first mix or you'll have clumpy chia pudding.
Top off with more mangos so there's a variety of textures.

Instructions

Prepare Chia Pudding & Make Mango Purée

The night before in a resealable container, combine chia seeds and milk of choice. Mix very well. Before placing into the fridge, mix again in 10 minutes to break apart the chia seeds. They tend to clump together. Allow this to chill overnight.

On the day of serving, blend together mango and coconut milk until smooth in a blender or food processor.

On the day of serving, blend together peeled mango and coconut milk until smooth in a blender or food processor.

Assemble Mango Chia Pudding

Then layer your chia pudding on the bottom of your serving glass and the mango pudding on top. Optional: you can add more fresh mangoes over top. Enjoy cold!

Storage

Leftovers will last up to 4 days with components stored in separate airtight containers in the refrigerator.
Freezer friendly? I don't recommend freezing this pudding as it will change the texture of the chia seeds.

Pairing Suggestions

Mango chia pudding serves well on its own but it can also be served with:

FAQ

What type of mango can I use?

Any ripened mango will work! I like using Altaulfo but you can use any breed you enjoy.

Can I make this in advance?

This can be made in advance with the different components stored in separate airtight containers in the fridge for up to 4 days.

Can I substitute with another fruit?

Yes, feel free to substitute the mango with ripened strawberries.

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