Mango Chia Pudding

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I could have this 🥭 Mango Chia Pudding any day of the week for breakfast or dessert. This is hands down one of the most delicious and refreshing recipes on my page. Chia seeds contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including ❤️ heart disease. The seeds are also high in fiber, which can help to lower high blood pressure as well. The mango topping is so incredibly 💦 refreshing especially if the mango is nice and ripe. The sweetener in this recipe is totally optional and you can absolutely adjust it. This recipe makes one large portion or two small. I personally separate it into two portions and enjoy it two days in a row. Feel free to use any unsweetened milk you love.

Why You’ll Love Mango Chia Pudding

Super healthy and absolutely delicious? Yes, please! This 🥭 Mango Chia Pudding ticks all the boxes: easy to prep, flavorful and fresh and super satiating to keep you full until lunch. This recipe is easily scalable, too so you can make a double or triple batch and have for the whole 🗓️ week.

How to Prepare Mango Chia Pudding

🫙 Start by adding the chia seeds, sweetener and milk to a jar or a glass and stir it really well.

🥄 Wait 15 minutes and then stir again so that it does not clump up.

❄️ Refrigerate until it thickens and becomes pudding-like consistency (four hours minimum, overnight is best).

🥛🥛 I like to separate mine into two smaller portions but you don’t have to.

🥭 Once it’s thickened, blend the pitted mango and coconut milk together and then add it on top. Enjoy.

Nonna’s Tip ❄️

Chill the chia pudding for at least 4 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and achieve a delicious pudding consistency.

Variations and Substitutions for Mango Chia Pudding

  1. You can puree any fruit you like as a topping for this Chia Pudding: 🍓 strawberries, mixed berries or peaches would be delish.
  2. Use any sweetener you love, such as 🍯 honey, agave, stevia, or even regular sugar. Just adjust the amount to taste.
  3. You can use any unsweetened plant milk you love in this Mango Chia Pudding, such as almond milk, soy milk, oat milk, or cashew milk.
  4. Top your chia pudding with other ingredients such as nuts, seeds, granola, shredded 🥥 coconut, or a drizzle of nut butter.

Similar Recipes

Best Served With

  • Add a little crunch to this with a fun topping: nuts, seeds, granola or toasted coconut are all delicious options.
  • Serve this for breakfast with your favorite protein such as eggs, bacon, turkey bacon or my Homemade Breakfast Sausage Recipe.

Common Questions

Can I use a different sweetener instead of maple syrup?

Yes, you can use any sweetener you love, such as honey, agave, stevia, or even regular sugar. Just adjust the amount to taste.

What types of plant milk can I use in this Mango Chia pudding?

You can use any unsweetened plant milk you love, such as almond milk, soy milk, oat milk, or cashew milk. I used coconut milk here because I love the slight tropical flavor it gives, especially when combined with the mango.

How long can I store the mango chia pudding?

You can store chia pudding in the refrigerator for up to 5 days. Keep it in an airtight container for the best freshness.

How do I prevent the chia seeds from clumping?

Stir the mixture well initially and then again after about 15 minutes. This helps distribute the chia seeds evenly and prevents clumping.

What if my chia pudding is too thick or too thin?

If your pudding is too thick, add a splash of milk and stir well. If it’s too thin, add a bit more chia seeds and let it sit for additional time to thicken.

Mango Chia Pudding

Mango Chia Pudding

This Mango Chia Pudding is refreshing and bright with fresh mango puree. Not only delicious, it will also help boost your heart health. This recipe makes one large portion or two small.
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Course: Breakfast, Snack
Servings: 2 small
Author: The Modern Nonna
Prep Time: 5 minutes
Chill Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients 

  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup , or any sweetener you like
  • 1 cup coconut milk , or any unsweetened plant milk
  • 1 ripe mango , pit removed
  • ½ cup coconut milk

Instructions 

  • Add the chia seeds, sweetener and milk to a jar or a glass and stir it really well.
  • Wait 15 minutes and stir again so that it does not clump up.
  • Refrigerate until it thickens and becomes pudding like consistency. I like to separate mine into two smaller portions but you don’t have to.
  • Once it’s thick you can blend the pitted mango and coconut milk and add it on top. Enjoy.

Video

Nutrition

Calories: 510kcal, Carbohydrates: 35g, Protein: 7g, Fat: 42g, Saturated Fat: 33g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 27mg, Potassium: 643mg, Fiber: 8g, Sugar: 20g, Vitamin A: 1130IU, Vitamin C: 40mg, Calcium: 166mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Snack
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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