Creamy 4-Ingredient Mango Chia Seed Pudding
This mango chia seed pudding is a sweet, make-ahead breakfast or snack that uses just four ingredients and about five minutes of stirring. It’s thick, creamy, and tastes like a mango lassi turned into spoonable pudding.
The chia seeds do all the work while you sleep, so you wake up to a cool, bright orange pudding that’s perfect with a cup of coffee.
Why This Mango Pudding Works
Fresh mango gives the pudding a natural sweetness that’s worlds away from the sugary cups sold at the grocery store. Blending the fruit right into the milk creates a silky base that doesn’t need any thickeners besides chia.
It’s rich but never heavy. The chia seeds swell into tiny, soft pearls with a slight crunch, and the coconut milk keeps everything creamy without weighing it down.
Ingredients
- 1 cup cubed ripe mango (from about 1 large mango): ataulfo or manila varieties are sweetest with no stringy fibers
- 1 cup unsweetened coconut milk beverage, from a carton not a can: gives creaminess without the saturated fat of canned coconut milk
- 3 tbsp chia seeds: black or white both work well
- 1 tbsp maple syrup (optional): add only if your mango isn’t quite ripe
Variations / Substitutions
- Without a blender: finely mash the mango with a fork, then whisk with the milk. The texture will be slightly chunkier
- Milk swap: any dairy or plant milk works; whole milk makes it richer, unsweetened almond milk lighter
- Sweetener: agave nectar or honey (not vegan) can replace maple syrup
- Vanilla: a 1/2 teaspoon of vanilla extract adds a subtle warmth
If you’re looking for more mango breakfast ideas, our Mango Coconut Smoothie is another fast way to use up ripe fruit.
How To Make Mango Chia Seed Pudding
Step 1: Blend the Mango Base
Combine the 1 cup mango and 1 cup milk in a blender. Blend for about 30 seconds until completely smooth. The color should be a bright, sunny orange with no mango flecks.
Step 2: Stir in the Chia Seeds and Chill
Pour the blended mixture into a medium bowl. Add the 3 tablespoons chia seeds and the 1 tablespoon maple syrup, if using. Whisk for about 1 minute to evenly disperse the seeds. Let the bowl sit on the counter for 5 minutes, then give it another quick whisk; this second stir helps prevent chia clumps. Cover the bowl and refrigerate for at least 4 hours, or overnight, so the seeds can fully gel.
Step 3: Spoon and Top with Fresh Mango
After chilling, the pudding will be thick and set. Stir it once more, then divide between two bowls. Top with extra cubes of fresh mango or a tiny drizzle of maple syrup. Serve right away while it’s cold and creamy.
A Few Tips for Perfect Chia Pudding
- Riper mango = sweeter pudding. Taste your puree before adding maple syrup; you may not need any.
- For an ultra-creamy version, blend in 2 tablespoons of full-fat coconut cream or Greek yogurt before adding the chia.
- Frozen mango works in a pinch; just thaw completely and pat dry so extra water doesn’t dilute the pudding.
- Chia pudding thickens more as it sits, so if it’s loose after 4 hours, let it go a bit longer.
Here’s how to adjust the recipe for more or fewer servings.
| Servings | Mango (cubed) | Milk | Chia Seeds | Maple Syrup |
|---|---|---|---|---|
| 1 | 1/2 cup | 1/2 cup | 1 1/2 tbsp | 1 1/2 tsp |
| 2 | 1 cup | 1 cup | 3 tbsp | 1 tbsp |
| 4 | 2 cups | 2 cups | 6 tbsp | 2 tbsp |
Storing Leftover Mango Chia Pudding
- Refrigerate: Keep in an airtight container in the fridge for up to 4 days. Stir before serving; it may thicken a little, so add a splash of milk if needed.
Frequently Asked Questions
Can I use frozen mango?
Yes, just thaw it completely and drain the excess liquid before blending. The pudding may turn out a touch less sweet, so taste and add a little more maple syrup if needed.
My chia pudding didn’t thicken. What went wrong?
It might need more chia seeds or longer chilling. If it’s still thin after 4 hours, stir in an extra teaspoon of chia seeds, wait 30 minutes, and check again.
Can I make this without a blender?
Absolutely. Mash the mango as smoothly as you can with a fork, then whisk it with the milk. The pudding will have a slightly rustic texture but still taste great.
Is canned coconut milk okay?
Canned coconut milk makes the pudding very rich and thick. It’s delicious but higher in calories and fat. If you use it, thin it with an equal amount of water to keep the pudding spoonable.
Mango Chia Seed Pudding Recipe
Ingredients
Method
- Combine the mango and milk in a blender; blend for 30 seconds until smooth.
- Pour into a bowl, whisk in chia seeds and maple syrup, let sit 5 minutes, whisk again. Cover and refrigerate at least 4 hours.
- Stir the set pudding, then spoon into bowls and top with extra mango. Serve cold.
