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!
Another one of my favourite meal prep breakfast recipes, are these Cinnamon Roll Chia Pudding or this Cherry Chia Pudding.
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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 defrauded
- Coconut milk, I use unsweetened. 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 some chia seeds. They are high in fibre, antioxidants and protein
- For the topping, Natural or coconut yoghurt, coconut chips, fresh mango and kiwi.
See recipe card for quantities.
Instructions:
Making this flavour filled mango chia pudding recipe is really easy. For the full written instructions, see the recipe card at the bottom.
- Mix the mango in a blender until smooth. If you are using frozen mango, let it defrost first.
- Add the mango puree and the rest of the ingtedients to a bowl and stir until no more lumps remain. Let it sit for 5 minutes and stir again.
- Cover and refrigerate over night.
- Serve in 2 glasses and top with some natural or coconut yoghurt, mango and kiwi pieces and coconut.
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 and then stir again.
- For best results, let these chia pudding cakes cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all.
For more chia puddings, check out this recipes:
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Creamy Coconut and Banana Chia Pudding
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
This easy chia seeds mango pudding with a hint of turmeric is the perfect breakfast! It’s 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 Cup frozen mango
- 1 Cup coconut milk
- 1 tablespoon maple syrup or honey
- ½ tablespoon turmeric
- 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.
-
Add the mango puree and the rest of the ingtedients to a bowl and stir until no more lumps remain. Let it sit for 5 minutes and stir again.
-
Cover and refrigerate over night.
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Serve in 2 glasses and top with some natural or coconut yoghurt, mango and kiwi pices and coconut.
Enjoy!
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