If you're looking for an easy, delicious, and healthy breakfast or snack that requires little to no prep time, then you need to give this Mango Coconut Chia Pudding a try. It'll change your life (not an exaggeration)!
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Why You'll Love This Recipe
Truthfully, this chia pudding mango flavour is a clear-cut favourite of not only mine, but also all friends and family who I've made this for. It's a real crowd-pleaser, especially for the spring and summer months!
- Irresistibly tasty - packed full of tasty fresh mango and coconut milk, each bite is bursting with tropical flavour. This blend of ingredients is incredibly addictive.
- Healthy and nutritious - chia seeds are full of nutrients, such as vitamins, protein, fibre, and healthy fats.
- Perfect for meal prep - you'll love just how quick and easy chia pudding is to meal prep in advance for an easy and stress-free breakfast during those busy mornings.
- Kid-friendly - trust me when I say, your kids will absolutely love this recipe! They may even help you prep them in the kitchen because of how easy it is.
What is Chia Pudding?
Chia Pudding is one of my favourite no-cook recipes for making an easy, tasty, healthy breakfast or snack. It's a creamy, deliciously thick pudding that is made by soaking chia seeds in milk in the refrigerator. Chia seeds have amazing absorption abilities, and as they soak in milk, they expand and gelatinize into a jelly-like texture that closely resembles tapioca pudding.
Chia pudding is packed with a ton of healthy natural goodness and is also incredibly kid-friendly - you'll be surprised just how easy it is to make and how delicious it tastes!
Ingredients
Please scroll down to the recipe card below for exact quantities and measurements.
- Chia seeds - the star of the show! You can use either white or black chia seeds, both will work just fine.
- Milk - for this recipe, I'm using light coconut milk as it complements the mango very well for a tropical flavour. But you can use any type of milk you like.
- Maple syrup - I prefer maple syrup, but you can use whatever sweetener you like, such as honey or agave nectar.
- Vanilla extract - gives this recipe the delicious boost of vanilla that it needs.
- Mango - make sure to use a ripe mango for optimal sweetness and softness. It makes all the difference in the world!
- Coconut flakes - to help give this recipe even more of a tropical flair.
Instructions
STEP 1: In a mason jar (or other sealable container), mix together milk, chia seeds, maple syrup, and vanilla extract.
STEP 2: Let it sit for 5 minutes, then stir again to remove any clumps (don't skip this step - it's important!). Snap on a lid and refrigerate for 2+ hours.
STEP 3: Take a ripe mango and slice it into small chunks.
STEP 4: Throw them into a blender to blend until it turns into smooth puree consistency. Make sure to set aside a handful of mango chunks to use as toppings.
STEP 5: In a separate mason jar, scoop half of the chia pudding (that has now been refrigerated for 2+ hours) into the bottom of the jar, then scoop half of the mango puree on top.
STEP 6: Repeat again with the remaining chia pudding and mango puree for two more layers, so that you end up with 4 layers.
STEP 7: Add the mango chunks on top, then finish it off with a sprinkle of coconut flakes. Enjoy!
How to Store
Typically, chia pudding can be stored away in the refrigerator for up to 5 days - just make sure to use an air-tight container (such as a mason jar). I recommend refrigerating only the base recipe, and then adding in the mango puree and topping once you're ready to eat the pudding. As always, make sure to use your judgement when checking for freshness and flavour.
Toasty's Tips
- Make sure to follow the STIR → SIT → STIR AGAIN rule: Stir the ingredients, let it sit for 5 minutes, stir it again to remove any clumps, then refrigerate. This is super important to give your chia pudding a smooth, creamy consistency.
- Top it with your favourite nuts and seeds for a bit of crunchy texture.
- If the chia pudding isn't thick enough, add some more chia seeds, mix it in, and then refrigerate again for 2+ hours. You can also try letting it soak for a longer duration. If it's too thick, try mixing in a splash of milk and refrigerating again.
FAQ
Can I make this vegan or gluten-free?
Yes, chia seeds are naturally vegan and gluten-free! The great thing with chia pudding is you can tweak the ingredients based on your own dietary restrictions - for instance, using the right kinds of milk (i.e. plant-based for vegan) or sweetener (maple syrup instead of honey for vegan) to suit your needs.
Can I use frozen mango?
Yes, you can use frozen mango if you like. Frozen mangos (and frozen fruits in general) have the added benefit of already being pre-ripened - so
I'm hungry and can't wait! Do I have to refrigerate this for 2+ hours? Can I do it in less time?
Sorry to say, unfortunately I wouldn't advise any less than 2 hours. Remember, the magic happens in the fridge! The longer you let the chia seeds soak, the softer and thicker they'll be. So even though 2 hours is a minimum, I'd recommend holding out even longer if you can for a smoother, thicker, creamier texture.
Other Chia Pudding Recipes to Try
📖 Recipe
Mango Coconut Chia Pudding
Suggested Equipment
Ingredients
Pudding Base
- 2 tablespoon chia seeds
- ½ cup light coconut milk
- 1.5 teaspoon maple syrup
- .5 teaspoon vanilla extract
Toppings
- 1 mango
- coconut flakes - pinch
Instructions
- In a mason jar (or other sealable container), mix together milk, chia seeds, maple syrup, and vanilla extract.
- Let it sit for 5 minutes, then stir again to remove any clumps (don't skip this step - it's important!). Snap on a lid and refrigerate for 2+ hours.
- Take a ripe mango and slice it into small chunks.
- Throw them into a blender to blend until it turns into smooth puree consistency. Make sure to set aside a handful of mango chunks to use as toppings.
- In a separate mason jar, scoop half of the chia pudding (that has now been refrigerated for 2+ hours) into the bottom of the jar, then scoop half of the mango puree on top.
- Repeat again with the remaining chia pudding and mango puree for two more layers, so that you end up with 4 layers.
- Add the mango chunks on top, then finish it off with a sprinkle of coconut flakes. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Make sure to follow the STIR → SIT → STIR AGAIN rule: Stir the ingredients, let it sit for 5 minutes, stir it again to remove any clumps, then refrigerate. This is very important to make sure your chia pudding ends up with a smooth consistency.
- Storage: Typically, chia pudding can be stored away in the refrigerator for up to 5 days - just make sure to use an air-tight container (such as a mason jar). I recommend refrigerating only the base recipe, and then adding in the mango puree and topping once you're ready to eat the pudding. As always, make sure to use your judgement when checking for freshness and flavour.
- Top it with your favourite nuts and seeds for a bit of crunchy texture.
- If the chia pudding isn't thick enough, add some more chia seeds, mix it in, and then refrigerate again for 2+ hours. You can also try letting it soak for a longer duration. If it's too thick, try mixing in a splash of milk and refrigerating again.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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