Mango Chia Pudding

This easy Mango Coconut Chia Pudding is made with mango, coconut milk, chia seeds, maple syrup, and cardamom powder; It is perfect for breakfast, snack, or dessert and loaded with nutrients like protein, fiber, and omega-3!

Two glass bowls of mango coconut milk chia pudding topped with diced mango and pistachios along with mango and chia seeds on the side.

This overnight Coconut Milk Mango Chia Pudding is a creamy, easy, and guilt-free option for breakfast, dessert, or snack. I love the tropical combination of mango and coconut.

It's important to use high-quality, ripe mangoes to achieve the best results in this recipe. Some of the sweetest varieties include Alphonso, Kesar, Ataulfo mangoes. You can also use leftover mango lassi to make mango lassi chia pudding.

When I first introduced chia pudding to my daughter Dhwani, she loved it! Mango chia pudding, along with chocolate chia pudding and raspberry chia pudding versions, are her favorites. I often pack them in her school lunchbox as a midday snack.

Other delicious recipes using chia seeds include chia seeds curd rice, almond butter chia toast, and strawberry chia jam.

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Ingredients
How to Make Mango Coconut Chia Pudding
Storage Suggestions
Expert Tips
Variations
Faqs
More Breakfast Recipes
Mango Chia Pudding

Ingredients

Mango: Use fresh ripened mangoes. If not in season, use may also use frozen mangoes.
Coconut Milk: I used canned light and unsweetened coconut milk. It makes the pudding creamy and delicious. Shake the canned coconut milk well to ensure the cream is thoroughly mixed in. You can also use full-fat dairy milk.
Chia Seeds: the star ingredient! try to use organic chia seeds. They are rich in fiber, omega-3 fatty acids, and protein.
Sweetener: I used maple syrup. You can use any sweetener of your choice, like honey, agave, or sugar.
Cardamom Powder: Optional. To give Indian flavor, I used ground cardamom. You can skip it if you don't have it.

How to Make Mango Coconut Chia Pudding

Peel and chop 1 large mango. In a blender, add the chopped mango and blend until smooth.

step to puree mangoes in a blender collage

Next, in a mixing bowl, add 1 cup of light coconut milk, ¾ cup of mango puree, 4 tablespoons of chia seeds, 1 tablespoon of maple syrup, and ½ teaspoon of cardamom powder. Whisk it together until smooth.

step to mix together mango puree, chia seeds, coconut milk in a bowl collage

Cover and refrigerate for 10–15 minutes. Then, bring it out, give it a quick stir, and refrigerate it for at least 4 hours or overnight. If you find the pudding too thick after chilling, you can thin it out with a little extra liquid before serving.

Mango chia pudding after overnight refrigeration shown in a spoon collage

Pour into two serving cups, and top with fresh diced mangoes and chopped pistachios.

Two serving bowl with mango chia pudding topped with diced mangoes and pista. You can also see half cut mango and chia seeds in a bowl.

Storage Suggestions

You can store the leftovers in the fridge for 3-4 days in an airtight container.

Expert Tips

When using canned coconut milk, choose light coconut milk. Full-fat coconut milk tends to make chia pudding very thick, so light coconut milk is a better option for this recipe!
Always use the right liquid-to-chia seeds ratio to get the desired consistency. I always prefer to use a 1:4 ratio, meaning 1 part chia seeds and 4 parts of liquid.
Do not use expired chia seeds, they do not gel well.
Consume chia seeds in moderation as part of a balanced diet, and be sure to drink plenty of liquid, as they absorb a lot of liquid and can cause digestive discomfort.
It’s important to soak chia seeds properly and refrigerate for at least 3–4 hours or overnight to allow them to absorb the liquid and develop a gel-like consistency.

Holding one glass bowl filled with mango chia pudding topped with diced mangoes and pista. You can also see half cut mango and another serving bowl with chia pudding on the side.

Variations

If you're okay with any milk, you can use milk of your choice, such as dairy, almond milk, or oat milk.
Fresh or frozen mangoes work for this recipe.
You can also garnish the pudding with coconut flakes and slivered almonds. You can also add hemp seeds for an added boost of protein.

Faqs

Why are my chia seeds not expanding (not gelling) in milk?

If your chia seeds are not expanding, it may mean you are using old or stale chia seeds, or there is not enough liquid for them to expand.

Can I blend the chia seeds pudding?

Yes, if you don't like the texture of chia seeds, then you can blend chia seed pudding to get a smoother, mousse-like texture.

Can I use frozen mangoes?

Yes. You can use frozen mangoes, make sure to thaw them first before blending.

More Breakfast Recipes

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