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Easy Mango Chia Pudding
A creamy mango chia pudding recipe loaded with tropical flavors and fresh mango. The perfect breakfast for busy mornings.
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Resting
4
hours
hrs
Total Time
10
minutes
mins
Servings:
4
Calories:
514
kcal
Ingredients
▢
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
Instructions
Mix together all the ingredients, except the mango.
Chill in the fridge for 3 hours, or overnight. When ready to serve layer diced mango and pudding. Top with additional coconut flakes.
Notes
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.