Mango Chia Pudding

Name: Mango Chia Pudding
Prep time: 10 min
Total time: 40 min
Ingredients: 4 cups mango ((about 2 large mangoes) - See Note 1); 1 1/2 cups (375 ml) almond milk (See Note 2); 1/2 cup (100 g) chia seeds; 1/8 cup (30 ml) maple syrup (See Note 3); 1/2 tsp sea salt flakes; ground cinnamon, vanilla extract, coconut - all to your taste

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

Jump to Recipe Leave Review

With just five ingredients, this delicious Mango Chia Pudding is sweet and creamy with bright tropical flavour. It is perfect for a quick, nutritious breakfast or even as a healthy dessert.

On a white bench, two bowls of chia pudding, garnished with mango sit. Mango pieces scattered around the bowls, and there are two silver spoons on the left. A white cloth in the background.

Why we love this recipe:

The ease with which it is prepared is a major bonus. No cooking is required; simply mix the ingredients together, set aside in the refrigerator for at least 30 minutes, ideally overnight, and you have a Chia Pudding. Mango Chia Pudding is our current favourite!

It is suitable for many people with specific dietary requirements as it is gluten-free, dairy-free and vegan.

For many people, mornings are a busy time. With glasses of Chia Pudding in the refrigerator, breakfast is a breeze and stress levels are greatly reduced.

Chia seeds are known as a “superfood” which simply means that they are nutrient dense. They are a complete protein; they contain all nine essential amino acids. These are amino acids which cannot be made by the body, they must come from food. They are also high in health benefitting omega-3 fatty acids, protein, fibre, antioxidants, and calcium.

On a white bench, two bowls of chia pudding, garnished with mango sit. Mango pieces scattered around the bowls. A white cloth in the background.

What does chia taste like?

The chia seeds have a very subtle, mildly nutty taste which some people find similar to poppy seeds. With their mild taste, they are great carriers of other flavours so remember when adding ingredients to the seeds that the final flavour of the pudding depends on the ingredients you add.

Check the flavour and adjust it to your taste. You may need to add more sweetener or perhaps some spice such as vanilla or cinnamon.

When raw, the chia seed is crunchy. But in gel form, after soaking and absorbing liquid, they are soft like tapioca pearls, although still with a slight crunch.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Mango – use fresh or frozen.

Almond milk – if you prefer, you could use other milks such as oat, rice, coconut or dairy milk.

Chia seeds – the seeds are harvested from a plant which is a member of the mint family. They are an ancient food, being a staple ingredient in Aztec and Mayan diets. They are black or white.

Maple syrup – you could use honey if you don’t need the pudding to be vegan or try agave nectar.

Sea salt – a small amount of salt is a flavour enhancer in sweet dishes.

Step by Step Instructions:

The four steps to prepare this recipe for chia pudding.

First, peel and cut the mango flesh into cubes. See advice on how to peel and cut mango below.
Place half of the mango into a blender and mix until smooth.
Add all of the ingredients, except for the leftover chopped mango, to a large bowl and whisk well to combine.
Place the bowl into the fridge and let it sit for about 30 minutes or until the chia seeds have soaked up the liquid and the mixture is thick.
Stir well to ensure that there are no clumps of chia seeds.
Evenly distribute the Mango Chia Pudding between 4 serving glasses and top with the leftover mango. Refrigerate overnight or until ready to serve.

On a white bench, two bowls of chia pudding, garnished with mango sit. Mango pieces scattered around the bowls, and there is a silver spoon on the left. A white cloth in the background.

Tips for Success and FAQs:

If you use fresh mangos, look for those that are ripe. Do not select the mango by its colour, that is not an indicator of ripeness. Squeeze the mango gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end.

Alternatively, you can use frozen mango.

Can I use other milk?

Yes, use the milk of your choice. For instance, you could use soy, rice, coconut or oat milk. You can use dairy milk if it suits you. If you prefer, you could use fruit juice.

Can I use another sweetener?

Absolutely. Use the sweetener of your choice. You could use honey if you don’t need the pudding to be vegan, but it doesn’t dissolve as well as maple syrup. You could try agave nectar or rice malt syrup. Adjust the sweetness to suit your taste.

How long will the puddings last?

Keep them refrigerated for three days.

Can I adjust the texture of the pudding?

Adjust the ratios to suit yourself. If you like a thinner pudding use more milk. If you like it thicker use less.

How to peel a mango:

Mangos have a large, hard oval seed in their centre and their flesh clings tightly to both the stone and the skin. This can make it difficult to peel and extract the sweet, juicy flesh.

The method most often used is to cut the fruit downwards from the stem end, slightly off centre, each side of the stone. Use a sharp knife to make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.

Be very careful; when you are holding a mango half in one hand and cutting through the flesh with the other there is the danger that you may accidentally go through the skin and cut your hand.

Then, push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.

Be creative with your fillings and toppings: Use any fruits of your choice in the puddings. Try roasted nuts, toasted coconut flakes, a sprinkle of cinnamon or finely sliced fresh mint leaves as toppings.

On a white bench, two bowls of chia pudding, garnished with mango sit. Mango pieces scattered around the bowls, and there are two silver spoon on the left. A white cloth in the background.

More delicious recipes for you to try:

Looking for more inspiration for breakfast? Try some of our other favourites:

Here’s an easy and delicious way to include nutrient dense chia seeds in your diet. There are so many ways to make this pudding; customise it to suit your taste.

Please let me know in the comments below if you try our Mango Chia Pudding.

Alex xx