Mango Chia Pudding Recipe

If you’re craving a fresh, vibrant, and nourishing treat, this Mango Chia Pudding Recipe is going to become your new favorite go-to. It’s creamy, naturally sweet, and so easy to whip up—plus it’s packed with goodness that keeps you energized. Whether you’re looking for a quick breakfast, a snack, or a light dessert, this mango-infused chia pudding checks all the boxes. Trust me, once you try it, you’ll wonder how you ever lived without it!

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Ingredients & Why They Work

Every ingredient in this Mango Chia Pudding Recipe is chosen not just for taste but also for how it nourishes and complements the others. Picking the right non-dairy mylk and perfectly ripe mango makes a huge difference, so I’ll share my best tips to help you get it just right.

• Chia seeds: These tiny powerhouses swell up when soaked in liquid, creating that signature pudding texture plus a good boost of fiber and omega-3s.
• Non-dairy mylk: I prefer almond or oat mylk because they’re creamy and mild, but feel free to use coconut or cashew for a richer flavor.
• Vanilla extract: Just a splash adds warmth and rounds out the sweetness, making every bite more indulgent.
• Pure maple syrup: This natural sweetener adds complexity without overpowering the fresh mango’s brightness.
• Sea salt (optional): A pinch enhances all the flavors and keeps things balanced.
• Frozen mango: Using frozen mango makes it easier to blend a silky smooth puree and it keeps the recipe refreshing and cool.

Tweak to Your Taste

What I love most about this Mango Chia Pudding Recipe is how easy it is to make your own. I often customize it depending on what I have on hand or my mood, and honestly, you can’t go wrong!

• Variation: Sometimes I swap mango for other frozen fruits like berries or peaches, which is just as delicious and gives a new twist.
• Dairy-free swap: If you want a creamier texture, try coconut cream instead of mylk—rich and dreamy!
• Extra crunch: I’m a fan of adding toasted coconut flakes or chopped nuts on top for a satisfying bite.

Step-by-Step: How I Make Mango Chia Pudding Recipe

Step 1: Whisk up the chia pudding base

Start by whisking chia seeds, non-dairy mylk, vanilla extract, maple syrup, and a pinch of sea salt in a small bowl until combined. I recommend giving it a good stir after a few minutes too, so the chia seeds don’t clump—this really helps get that perfect pudding texture. Then, pour the mixture evenly into two airtight jars or containers and pop them in the fridge for at least 4 hours or overnight. Patience is key here—this resting time lets the chia seeds swell up beautifully.

Step 2: Blend the luscious mango puree

While the pudding chills, toss your frozen mango chunks into a blender with half a cup of non-dairy mylk. Blend until smooth, adding more mylk as needed for that creamy, pourable consistency. Don’t rush this step—smooth puree makes all the difference when you layer it in later.

Step 3: Combine and serve

Once the chia pudding is set, grab it from the fridge and gently stir in the mango puree—either fold it in for a marble effect or fully mix if you prefer even flavor throughout. Serve immediately or keep chilled until you’re ready to dig in. I like to garnish with some fresh mango cubes or shredded coconut for that extra “wow.”

How to Serve Mango Chia Pudding Recipe

Garnishes

I love topping my mango chia pudding with a sprinkle of toasted coconut flakes and a few fresh mango cubes—it adds a bit of texture and a pop of color that makes it feel special. Sometimes I’ll add chopped pistachios or a drizzle of nut butter if I’m craving something richer.

Side Dishes

This pudding is so versatile that it pairs well with a handful of crunchy granola or alongside a green smoothie to round out a morning meal. I’ve also served it with warm cinnamon-spiced toast for a comforting afternoon pick-me-up.

Creative Ways to Present

For a party or a fancy breakfast, I’ve layered this mango chia pudding in clear glasses with alternating layers of granola, fresh berries, and even a dollop of coconut yogurt on top. It’s a colorful showstopper that’s simple but looks impressive!

Make Ahead and Storage

Storing Leftovers

I keep extra pudding in airtight jars in the fridge, where it stays fresh for up to 3 days. You might notice it thickens over time, so just stir in a little more mylk before serving if it’s too dense.

Freezing

While I usually enjoy this pudding fresh, you can freeze portions for up to a month in freezer-safe containers. When you thaw it, give it a good stir and consider adding a splash of mylk to refresh the texture.

Reheating

Mango chia pudding is best served cold or at room temperature, so I don’t recommend reheating. Instead, I find stirring in a bit of warmed mylk when it’s thickened helps it soften nicely.

FAQs

Final Thoughts

This Mango Chia Pudding Recipe is such a sweet, simple pleasure in my kitchen that I keep making it over and over again. It’s healthy, beautiful, and perfect for those moments when you want something satisfying but light. You’ll enjoy how effortlessly it comes together, and the flavor hits that perfect balance between tropical tang and creamy comfort. So, go ahead—try it out, experiment with your favorite tweaks, and share it with the people you love. It’s a recipe that feels like a warm hug in a jar.

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