Quick and easy Mango Chia Pudding recipe is an easy weekday breakfast. It is tropical, naturally sweet and we loaded with caribbean spices that gives a traditional “health” food a fun twist for summer.
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
What Makes this Chia Pudding Good for You?
Chia seeds are loaded with fiber and protein so this breakfast can keep you feeling full all morning. Chia seeds are a pantry staple that is perfect for meal planning.
We used non-dairy milk for this recipe. I love cashew milk but any non-dairy milk like almond or oat milk will do. If you aren't concerned about keeping it plant-based then regular milk is fine.
The mango adds tropical sweetness and is loaded with vitamin C and A. Both fresh and frozen mango works in this recipe.
Cinnamon, nutmeg, clove, and vanilla give the chia pudding an exotic twist that sings to your taste buds.
How to Make Chia Pudding
This recipe is as simple as mixing together all the ingredients. If you prefer, you can add the mango to the chia pudding the next morning. 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.
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 and yet still others like it a little soupier. There is no right or wrong way to make chia pudding!
BUT our perfect ratio of chia seeds to liquid is 1 part chia seeds to 6 parts liquid. So play with it to make your own. WARNING…if this is your first time making awesome chia pudding, let it sit overnight. The texture can change dramatically!
We hope your taste buds enjoy their visit to the tropics!
Mango Chia Pudding
- 2 cups almond milk, or other non-dairy milk
- 1/3 cup chia seeds
- 1/4 cup coconut flakes plus additional for garnish
- 1 tbsp honey optional
- 1 tsp vanilla
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp clove, ground
- 2 cups diced mango
- Mix together all the ingredients, except mango. Allow to sit in fridge for 3 hours, or overnight. When ready to serve layer diced mango and pudding. Top with additional coconut flakes.