Mango Chia Pudding

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

5 from 1 vote

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.

Course Breakfast, Dessert, Snack

Cuisine American, Indian

Keyword coconut mango chia pudding, mango chia pudding

Diet Vegan, Vegetarian

Method No-Cook

Prep Time 10

Resting Time 4

Servings

Calories 485kcal

Author Bhavana Patil

Ingredients

1 large fresh ripe mango, peeled and chopped (about ¾ cup of mango puree)
¼ cup chia seeds
1 cup light coconut milk canned and unsweetened
1-2 tablespoons maple syrup (or honey, agave)
½ teaspoon cardamom powder (optional)

Garnish

½ cup diced mango
1 tablespoon pistachios chopped

Instructions

Peel and chop mango. In a blender, add the chopped mango and blend until smooth.
Next, in a mixing bowl, add light coconut milk, mango puree, chia seeds, maple syrup, and cardamom powder. Whisk it together until smooth.
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.
Pour into two serving cups, and top with fresh diced mangoes and pistachios.

Notes

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.

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 pudding with coconut flakes and slivered almonds. You can also add hemp seeds for an added boost of protein.

Nutrition