I have a true love for chia puddings in the morning. My recipes like Tiramisu Chia Pudding, Protein Chia Pudding, or 3-Ingredient Chia Pudding are the perfect healthy way to meal prep and enjoy a sweet, refreshing breakfasts.
Why You’ll Love Mango Chia Pudding
Mango chia seed pudding is a simple no-bake recipe often served for breakfast, snack, or dessert. It has a lovely coconut mango taste with the gelatinous texture of soaked chia seeds. It’s a nutritious recipe packed with omega-3 fatty acids, proteins, and fiber and a great swap to overnight oats in the morning if you don’t tolerate oats very well.
Ingredients and Substitutions
All you need to make a delicious mango chia seed pudding are:
Chia Seeds – Feel free to use black chia seeds or white chia seeds. Both have the same health benefits. Unsweetened Coconut Milk – I am using a coconut milk carton. It’s flavorsome and contains less fat and calories. However, for a creamier texture, use canned full-fat coconut milk. Otherwise, try any non-dairy milk you love, including oat milk, almond milk, or soy milk. I do think coconut and mango go better together. Maple Syrup or any unrefined sugar sweetener like agave syrup, coconut nectar, or date syrup. Vanilla Extract – for more flavor. Mango – Fresh or frozen mango thawed at room temperature.
How To Make Mango Chia Pudding
It’s so easy to make this mango chia seed pudding, even if it’s not the mango season where you live. This recipe is easy to make in less than 10 minutes using frozen mango.
Serving
Serve the mango chia pudding plain, or in glass mason jar forming layers with: If you don’t enjoy this texture but still want to enjoy the benefits of chia pudding, blend all the ingredients in a blender. Blended chia seeds have no gelatinous texture. If you used black chia seeds, the result will be a creamy, mango pudding with a dark color. Feel free to swap for white chia seeds to keep the blended mango chia pudding lighter in color.
Dairy-Free Coconut Yogurt Fresh Fruits like extra mango pieces, banana slices, pineapple, or any tropical fruits that go well with mango flavors. Shredded Coconut Sliced Almonds Toasted Coconut Flakes Extra Drizzle of Maple Syrup
Storage Instructions
You can store the mango chia pudding in the fridge in sealed jars for up to 4 days. You can also freeze this chia mango pudding in zip-lock bags and thaw the day before in the refrigerator. Here are my answers to your common questions about making this mango chia pudding.
Coconut-Free – Swap the coconut milk for almond milk, soy milk, or oat milk. Sugar-Free – Mango contains natural sugar. If you don’t like the idea of using maple syrup, try a sugar-free version made from natural sweeteners like monk fruit, or simply add a few drops of liquid stevia instead. Low-Fat – You can swap full-fat coconut milk for a coconut milk carton that contains less fat.
