You can make this delectable Mango Chia Pudding recipe an easy weekday breakfast or a healthy dessert. It is tropical, naturally sweet, and loaded with Caribbean spices for a fun twist on the traditional chia seed pudding.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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If you haven’t tried chia pudding… what are you waiting for? Just like our easy overnight oats, it is simple to just mix it together the night before and wait for the magic to happen. No cooking or complicated steps, just a delicious pudding recipe perfect for breakfast.
📖Why This Recipe Works
This mango chia seed pudding is loaded with fresh fruit and tropical flavors. But here are the two main reasons I love this recipe;
Meal Prep- This easy recipe is easy to make for meal prep and will last all week.
Best Ratio- This recipe has been tested many times over the years. But we have found the perfect ratio of chia seeds to liquid is 1 part chia seeds to 6 parts liquid
Non-Dairy Milk- Yes you can use regular milk but I prefer to use plant-based milk. Any type will work, oat milk, nut milks, or soy milk. Do not use canned full-fat coconut milk or light coconut milk. It will be too thick with that amount of fat and chia seeds.
Chia Seeds- Found at most grocery stores or you can order online.
Honey- Sweetening the pudding is optional. I don't see the need for added sugars when using mango. But if you choose to add it remember for a vegan recipe to use maple syrup or substitute coconut sugar.
Coconut- Use unsweetened coconut flakes. Optional to toast them.
Mango- You can use fresh mangoes or frozen mangoes. If you can't find good quality ripe mango then use frozen. You will get a much better result.
If using frozen mango I allow it to thaw overnight and add it the next day so it doesn’t water down the chia pudding.
Spices- My spice mixture is optional but I think it gives this overnight chia pudding an amazing Caribbean flavor profile.
Add additional fresh fruits or chopped nuts to change up the flavor. I love adding banana pieces to this recipe.
⏲️How to Make Mango Chia Pudding
Before starting decide if you want to puree your mango or use mango chunks. Or you can do a mix. You can also mix it all together or layer the chia and mango to make a parfait.
I always make puree when using frozen mango. Add just the thawed mango to a food processor or blender. Process on high until smooth, about 30 to 45 seconds.
Chia Pudding Parfait
In a medium bowl, mix together all the ingredients except the mango. Cover the bowl and chill overnight. You can chill for only 30 minutes but I personally feel that the chia seeds need a minimum of 3 to 4 hours.
To assemble the parfaits, add a layer of mango puree or diced mango chunks to the bottom. Spoon in the chia pudding mixture. You can make 2 to 4 layers before topping with coconut flakes and more mango.
One Bowl Chi Pudding
If layering the pudding is too much work (no judgment, we are all short on time) you can add the diced mango or the pureed mango mixture directly to the chia pudding when making it. It will have a similar texture to the parfait but will be slightly thinner if you use puree as opposed to chunks.
Either way, you can't go wrong with this amazing mango chia pudding recipe! It is proof that simple ingredients make the best meals.
👩🏻🍳 Expert Tip
The ratio of chia seeds to liquid is a matter of personal preference. Some people like it thicker, others like to blend it to make it consistent texture, and others like it a little soupier. There is no right or wrong way to make chia pudding!
🌡️ Making Ahead and Storage
Chia seed pudding, with or without the mango added, can be stored in the refrigerator for up to 5 days in an airtight container. The mango can be diced or pureed in stored in the same manner.
Any extra mango not used can be turned into mango nectar and saved for drinks or mango popsicles.
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💬Frequently Asked Questions
Chia seeds are loaded with fiber and protein. They also are an excellent source of omega-3s, magnesium, and B vitamins. They also contain healthy fats.
Yes, you can make this mango chia pudding without coconut flakes. They 100% optional.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Mango Chia Pudding
- 2 cups unsweetened almond milk other non-dairy milk or cows milk
- ⅓ cup chia seeds
- ¼ cup coconut flakes plus additional for garnish
- 1 tablespoon raw honey optional, sub maple syrup for vegan
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground clove
- 2 cups fresh mango diced
- Mix together all the ingredients, except the mango.2 cups unsweetened almond milk, ⅓ cup chia seeds, ¼ cup coconut flakes, 1 tablespoon raw honey, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ⅛ teaspoon ground clove
- Chill in the fridge for 3 hours, or overnight. When ready to serve layer diced mango and pudding. Top with additional coconut flakes.2 cups fresh mango
- Chia seed pudding can be stored in the refrigerator for up to 5 days in an airtight container.
- Frozen mango can be substituted for fresh. Frozen mango is better pureed and layered with chia pudding. Or mixed into the pudding in Step 1.
- You can make mango puree by pulsing it in a food processor or blender for 30 seconds.