This creamy Mango chia pudding is loaded with sweet mango flavor and with a hint of turmeric. It’s healthy, filling and easy to make ahead for breakfast, or even a healthy dessert. The best part is that it only uses 5 ingredients!
Chia pudding is such a great meal-prep breakfast, full of protein, fibre and antioxidants and so easy and fast to make!
This chia seed mango pudding will bring a tropical vibe to your breakfast table. Filled with sweet and creamy mango and with a vibrant color, this is a great breakfast! More mango recipes to try is this Mango strawberry peach smoothie or these tropical Mango Muffins.
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Ingredients
Making this chia seed mango pudding is really easy, all you need are a few basic pantry ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Fresh mango, peeled and chopped (or 1 Cup frozen mango that has been defrosted).
- Coconut milk, I use unsweetened for drinking, not the one in a can for cooking. You can also use coconut milk from a can for an extra creamy chia pudding. You can also substitute with almond milk, soy milk or other plant based milk. If you are not vegan, use normal milk.
- Maple syrup, Agave syrup or other liquid sweetener can also be used. Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. Depending on the sweetness of your mango.
- Turmeric, for a great color and flavor.
- Chia seeds, It isn’t chia pudding without the chia seeds. They are high in fibre, antioxidants and protein and give this pudding a creamy consistency.
- For the topping, natural or coconut yoghurt, coconut chips, fresh mango and kiwi.
See recipe card for quantities.
Instructions
Making this flavourful mango chia pudding recipe is really easy. For the full written instructions, see the recipe card at the bottom.
- Step 1: Mix the mango in a blender until smooth. If you are using frozen mango, let it defrost first.
- Step 2: Add the mango puree to a bowl and stir together with the milk and maple syrup until smooth.
- Step 3: Stir in the chia seeds and optional turmeric. Let it sit for 5 minutes and stir again to avoid lumps. Cover and refrigerate overnight or at least for 4 hours.
Serve the chia and mango pudding in 2 glasses and top with some natural or coconut yoghurt, fresh mango, kiwi and coconut.
Substitutions and variations
- Extra protein– Stir in 2 tablespoons of your favorit protein powder. This will thicken the chia pudding a little, so you might have to stir in a little extra milk.
- Toppings – For some added crunch, top with some chopped nuts like pecans, or a crunchy granola like this Apple Pie Granola or this Pumpkin spice granola.
- Milk – For a great flavor that goes so well with the mango, use coconut milk that is for drinking. It can also be substituted with another milk, like unsweetened almond milk or soy milk, but any plant based variety works great. To make and extra creamy coconut milk mango chia pudding recipe, coconut milk from a can can also be used. I recommend that you add it to the mango pieces in the blender since it can have lumps. Also shake the can well before adding.
- Add-ins – Some chopped mango, chopped nuts or dried fruit tastes great! Some coconut also works well.
Tips for making chia pudding :
- Make sure the chia seeds are mixed in well, so you won’t end up with a lumpy chia pudding. Stir well and wait a few minutes and then stir again.
- For best results, let this mango coconut chia pudding cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours for a thick and creamy pudding.
- Taste the chia pudding before adding maple syrup, if the mango is sweet, love it out or reduce the amount of maple syrup.
This mango pudding with chia seeds makes a great meal prep. Just like this Cinnamon Roll Chia Pudding or this Cherry Chia Pudding.
FAQ
Yes, for a creamy chia pudding it needs to sit for a while in order for the chia seeds to soak up liquids and thicken. If you want instant chia pudding, check out this Warm Chai Spiced Chia Pudding served with some Cinnamon Apples. It is heated and can be served straight away.
Yes, frozen mango or fresh mango can both be used. (I used frozen in this recipe). Just let the frozen mango defrost before blending, for a smooth and creamy consistency.
This happens if the chia pudding is not stirred enough. Chia seeds naturally stick together if not mixed properly. Stir all the ingredients together well, then stir again after about 5 minutes to break up any clumps, for a creamy consistency.
Chia pudding recipes
Overnight oats recipes
Mango recipes
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This Mango Chia Pudding is healthy, filling and easy to make ahead for breakfast, or even dessert, and will bring a tropical vibe to your breakfast table. The best part is that it only uses 5 ingredients!
- 1 large mango, peeled and chopped (or 1 ½ cup frozen mango)
- 1 Cup coconut milk
- 1 tablespoon maple syrup or honey
- ½ teaspoon turmeric (optional)
- 5 tablespoon chia seeds
- Topping: natural or coconut yoghurt, coconut chips, fresh mango and kiwi
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Mix the mango in a blender until smooth. If you are using frozen mango, let it defrost first.
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Stir together the mango puree, milk and maple syrup in a mixing bowl. Add the chia seeds and optional turmeric, and stir until no more lumps remain. Let it sit for 5 minutes and stir again.
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Cover and refrigerate overnight or for a minimum of 4 hours.
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Serve in 2 glasses and top with some natural or coconut yoghurt, fresh mango and kiwi, or fruit of choice. Some and coconut also tastes great.
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