Mango Chia Pudding Recipe
Creamy and thick, with soft mango chunks and chewy coconut, this tropical mango chia pudding is a delicious summer treat. But just because it tastes amazing with a lightly sweet and fruity richness doesn't mean it's bad for you! In fact, this easy no bake breakfast or dessert is a healthy treat you won't feel guilty about enjoying any time of year.
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What Do I Need to Make Mango Chia Pudding?
This naturally sweetened treat is a healthy way to enjoy a sweet snack! And the best part about this delicious tropical recipe is that you can put it together with just a few simple ingredients. To make your own mango chia pudding at home, you'll need:
- Fresh mango
- Coconut milk
- Maple syrup
- Unsweetened shredded coconut
- Chia seeds
Looking for more healthy recipe ideas? Give these reader favorites a try!
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How Do I Make Mango Chia Pudding?
Thanks to this simple recipe, you can enjoy a tropical treat with just a few minutes of prep work! After that, just wait for the dessert to chill and you're ready to dig in! Simply follow these easy steps to prep your homemade chia pudding right now:
Step One: Combine the Ingredients
Add the mango, coconut milk, maple syrup, shredded coconut, and chia seeds to a medium bowl. Stir the ingredients well, making sure the chia seeds are mixing with the other ingredients and clumping at the bottom of the bowl.
Step Two: Chill the Pudding
Cover the bowl and place it in the refrigerator to chill for at least four hours, until the mixture is thick and pudding-like. You can leave the pudding in the fridge overnight, if needed.
Step Three: Serve Your Chia Pudding
After removing the chilled pudding from the refrigerator, give it a good stir. Then, transfer the mixture into serving jars or glasses and top with extra mango chunks and shredded coconut before enjoying.
Can You Make Chia Pudding Ahead of Time?
This easy treat or breakfast recipe is perfect for meal prepping because it can easily be made in advance. After mixing the ingredients together, you can store the pudding in the fridge overnight and enjoy it the next day!
How Do I Store Mango Chia Pudding?
When you're not eating your pudding, it needs to be kept in the refrigerator. Transfer the mixture to an airtight container or individual jars and keep them chilled. They'll stay good for up to four days.
Chia Pudding Recipe Tips
This overnight recipe is super simple to make! And with the help of a few of these tips and tricks, you'll be a pro in no time.
- Soak your chia seeds before mixing. While not absolutely necessary, you can take the time to soak your seeds for a smoother texture. Combine the chia seeds with your coconut milk and allow them to sit at room temperature for at least 15 minutes. After that, you can mix in the rest of your pudding ingredients.
- Make sure you have enough liquid. To get the best consistency in your chia pudding, you need to make sure you have enough liquid added to your pudding. Typically, it's best to use a ratio of one part chia seeds to four parts liquid.
- Allow enough time for chilling. Giving your chia pudding plenty of time to chill is essential. In addition to giving the chia seeds time to soak up all the liquid in the pudding, it also allows the flavors to meld properly. You'll need to chill your pudding for at least hours before eating it.
Mango Chia Pudding Recipe Ideas
Once you try this quick and easy overnight pudding recipe, you'll be ready to enjoy this delicious breakfast every morning. Use these recipe ideas to make some easy swaps and substitutions to create a unique breakfast treat every time you make it!
- Try different sweeteners. Maple syrup is just one easy way to naturally sweeten your chia pudding! You can swap the syrup for agave nectar or honey for a light sweetness without the need for sugar.
- Make it with frozen mango. While a fresh, ripe mango will offer the best flavor, you can also use frozen mango when making your chia pudding at home. Make sure to allow the mango to thaw completely before adding it to the other pudding ingredients.
- Add more fruit. Take the flavor of your chia pudding to the next level by adding more fruit to your dessert! Try mixing in other tropical flavors, like pineapple or banana. Or stir in some berries, like strawberries or raspberries, for added texture and sweetness.
- Puree the mango. Using chunks of fruit is a great way to give your pudding a little more texture. But if you prefer to enjoy a smoother bite, you can easily swap the mango chunks for pureed mango. Simply toss the mango pieces in a blender and blend until smooth. Add a small amount of water to the blender if the mixture gets too thick. Then, add the puree to the bowl with the rest of your chia pudding ingredients.
Mango Chia Pudding
Ingredients
- 1 cup mango chunks about 1 medium mango
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons unsweetened shredded coconut
- 3 tablespoons chia seeds
Instructions
- In a medium bowl, combine the mango chunks, coconut milk, maple syrup, shredded coconut, and chia seeds.
- Stir well for 1–2 minutes, making sure the chia seeds are evenly mixed and not clumping at the bottom.
- Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
- Stir again before serving. Spoon into jars or glasses.
- Top with extra mango chunks and a sprinkle of shredded coconut for garnish.
Notes
• Storage: Store covered in the refrigerator for up to 4 days. Stir before serving.
• Texture: Creamy and thick, with soft mango chunks and chewy coconut. If overly thick, stir in a splash of coconut milk before serving.
• Flavor profile: Lightly sweet and fruity with tropical richness from the coconut and bright mango notes.
• Substitutions: Maple syrup can be swapped for agave or honey. Use light coconut milk for a thinner texture or fewer calories.
• Mango tips: Fresh, ripe mango gives the best flavor. Frozen mango (thawed) also works well.
• Meal prep friendly: Make a double batch for grab-and-go tropical breakfasts or snacks.
