Mango chia pudding is a creamy, refreshing breakfast that's healthy, easy, and perfect for meal prep.
Made with coconut milk and fresh mango, this chia pudding is naturally sweet, dairy-free, and packed with fiber. It's one of those recipes you can make ahead and enjoy all week, whether for breakfast or a light dessert. I love making this when I want something fresh, simple, and a little tropical.
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Table of Contents
Julia's Why-You'll-Love-It List
♥ Why This Recipe Works
- Chia seeds absorb liquid → thick, creamy texture.
- Coconut milk adds richness.
- Mango adds natural sweetness (no sugar needed).
- Layers make it feel like a dessert.
Key Ingredients
- Mango - Use very ripe mango for the best sweetness and flavor.
- Chia seeds - These thicken the pudding naturally.
- Coconut milk - Makes it creamy and dairy-free.
- Sweetener - Optional, depending on mango sweetness.
- Vanilla - Adds extra flavor depth.
How to Make Mango Chia Pudding
- Combine: In a bowl, combine chia seeds, coconut milk, vanilla, and optional sugar. Mix well, pour into a glass, and refrigerate for 1 hour.
- Make mango puree: While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.
To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango.
- Place the mango flesh in a blender or food processor and blend until smooth.
- Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!
Best Tips for Perfect Chia Pudding
- Stir again after 5-10 minutes. This breaks up any clumps and keeps the texture smooth instead of gel-like lumps.
- Let it chill overnight if you can. The pudding thickens better and turns extra creamy compared to just 1 hour.
- Adjust the thickness to your liking. Add a splash of milk if it feels too thick, or a bit more chia if it's too thin.
- Use small jars or containers. They're perfect for meal prep and make grab-and-go breakfasts so much easier.
- Taste before adding sweetener. If your mango is ripe, you may not need any extra sugar at all.
Don't Make These Mistakes
- Not stirring the chia mixture well. The seeds clump together.
- Not letting it sit long enough. It won't thicken properly.
- Using unripe mango. The pudding won't be sweet enough.
- Adding too much liquid. The texture turns too thin.
Storing Leftovers
You can store the mango chia pudding in the fridge for 3-4 days, making it perfect for meal prepping ahead of time.
More Breakfast Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Creamy Mango Chia Pudding (Vegan & Dairy-Free)
Ingredients
Method
- In a bowl, combine chia seeds, coconut milk, vanilla, and optional maple syrup.
- Mix well, pour into a glass, and refrigerate for 1 hour.
- Make mango puree. While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.⅓ cup mango pulp
- To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango. Place the mango flesh in a blender or food processor and blend until smooth.
- Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!grated dark chocolate, coconut flakes
Nutrition
Notes
- For this recipe, I used a 1-cup (250ml) tall glass. For some people, it can be too much per serving, so feel free to distribute the pudding into a ½-cup dessert glass.
- The dessert will thicken even more after 1 hour, so keep that in mind when storing leftover pudding.
- Coconut milk or any other plant-based milk is great for thickness. However, I also love using Greek yogurt or Coconut yogurt for some extra protein and nutrition. The pudding will be thicker, so you may want to add a splash of water or milk to it.
- Use Greek yogurt instead of coconut milk.
Tried this recipe?
Let us know how it was!Whether you enjoy it as a dessert or a breakfast treat, it's perfect for everyone! Don't miss other popular mango recipes and try mango smoothie and mango mousse next!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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F. Scott
The recipe for the chia coconut mango does not give recipe on how to make the mango purée.?
Julia | The Yummy Bowl
Mango puree essentially is blended mango. I use an immersion blender or food processor depending on the amount needed. But for a quick fix use canned mango puree. Hope it helps!