Mango chia pudding is an easy, make-ahead layered breakfast or snack that combines chia seeds, milk, mango puree and fresh mango pieces for a bright, satisfying dish.
I’ve been loving chia pudding lately because it’s simple to prepare the night before and enjoy the next morning. When I found ripe mangoes on sale, I decided to layer them into a chia pudding and it was delicious. If you already enjoy chia pudding, this mango version is a fresh, fruity twist you’ll want to try.
Ingredients
- Mango – Fresh is ideal for both the puree and the topping, though frozen mango works in a pinch. You’ll want diced mango for blending and extra pieces for garnish.
- Chia seeds – The base of the pudding; they absorb liquid and thicken into a creamy texture.
- Milk – Any milk works: dairy, almond, oat, soy, etc. Choose your favorite for flavor and consistency.
- Honey or maple syrup – Optional sweetener to taste; omit for a sugar-free option.
- Shredded coconut – Optional garnish that pairs nicely with mango.
How to make mango chia pudding
Start by preparing the chia pudding. Combine chia seeds, milk and a little honey or maple syrup in a container and stir well. After 5–10 minutes stir again to break up any clumps, then cover and refrigerate. Chia needs at least 3 hours to bloom and thicken, but overnight yields the best texture.
When your chia pudding is set, make the mango puree. Place diced mango and a splash of milk in a blender and blend until smooth. Reserve extra diced mango for the topping.
Dice additional mango into small pieces for garnish.
Assemble the pudding by layering the chilled chia mixture and mango puree. You can alternate layers however you like — for example, chia, mango, chia, mango — until the glass or jar is full. Finish with diced mango and, if desired, a sprinkle of shredded coconut.
Serve cold and enjoy immediately, or refrigerate and eat within a day or two for best flavor and texture.
More chia pudding recipes
- Strawberry chia pudding
- Passion fruit chia pudding
- Turmeric (golden milk) chia pudding
- Yogurt chia pudding
Mango Chia Pudding
Pin Recipe
10 mins
3 hrs
3 hrs 10 mins
Breakfast, Dessert
American
1
281 kcal
Ingredients
For chia pudding
- 1/2 cup milk
- 2 tablespoons chia seeds
- 1/2 teaspoon honey or maple syrup
For mango puree
- 1/3 cup diced mango
- 2 teaspoons milk
For topping
- 1/4 cup diced mango
- 1/2 teaspoon shredded coconut (optional)
Instructions
- Add milk, chia seeds and honey to a container and stir to combine. After 10 minutes stir again to break up any clumps. Cover and refrigerate for at least 3 hours or overnight.
- Remove the chia pudding from the refrigerator and stir to combine.
- Add 1/3 cup mango cubes and 2 teaspoons milk to a blender and blend until smooth to make the mango puree.
- Layer chia pudding and mango puree in a glass or jar. Top with diced mango and shredded coconut if desired.
Notes
- The amounts yield a thicker pudding; use 2/3 cup milk if you prefer a thinner consistency.
- Try different toppings: other fruits, yogurt, granola or nuts all work well. Raspberries make a bright contrast.
- Serving the pudding in a clear glass shows off the layers beautifully.
Nutrition
Nutrition values are estimates calculated online. Verify with your own data if needed.
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