Mango Chia Pudding

This delicious mango chia pudding is easy to make and a mango lover's dream!

I love the sweet and tangy taste of mangos. It is satisfyingly rich and has a unique tropical flavor. They bring me back to traveling with my family in Mexico as a child.

Being someone who enjoys chia pudding in all kinds of flavors, I find it hard to pinpoint one as my all-time fave. But I have to say, this mango chia pudding is really an irresistible treat! It's crazy good.

[feast_advanced_jump_to]

Watch Me Make Chia Pudding

Image may be NSFW.
Clik here to view. heart icon

Reasons You'll Love It

It is full of extra goodness
It can be enjoyed for breakfast, as a snack, or for dessert
Creamy and flavorful
It is easy to make

overhead view of the four ingredients for the chia pudding, which include black chia seeds, pure maple syrup, coconut milk, and vanilla extract, each measured and in its own small glass bowl.

Ingredient Notes

Mangos: When choosing your mango, it should have a little give. If the mango is hard, it's not yet ripe. You could also use frozen mangos that have been thawed.
Chia Seeds: Either white or black chia seeds can be used. Chia seeds will thicken and form a gel as they set in the liquid.
Pure Maple Syrup: Pure maple syrup is a less processed sweetener that gives just enough sweetness to make this recipe decadent. Pure raw honey works, too, or you could use monkfruit extract as a calorie-free sweetener option.
Pure Vanilla Extract: I love the extra richness that vanilla adds to chia pudding, and adding the vanilla will make the entire dish taste sweeter.
Unsweetened Coconut Milk: Any milk works, but mango and coconut together are divine! Look for unsweteend options.

Side view of a measuring cup pouring unsweetened coconut milk into a large mixing bowl filled with chia seeds.

How To Make Mango Chia Pudding

Mix together the chia seeds, pure maple syrup, pure vanilla and unsweetened coconut milk. Leave it in the fridge for a minimum of 2 hours or even overnight.

Take it out of the fridge and stir your pudding. See how easy that is?

I've got a post on how to cut a mango to give you some guidance. Dice your mango and mash it up.

Add mango to the bottom of the mason jar, add chia pudding to the middle, and top with mango. This gives more texture to the pudding, which I love.

Substitutions

Mango: You can substitute mango with any mashable fruit!
Pure Maple Syrup: Substitute pure maple syrup with raw honey, coconut sugar, or monk fruit.
Unsweetened coconut milk: Use any dairy or plant-based milk, like almond milk or oat milk.

Overhead view of a large glass bowl filled with chia seeds and coconut milk with a hand holding a spoon, stirring the mixture together to make the chia pudding.

Storage Tips

I like to store this chia pudding in a glass jar to see the layers. After all, it's a pretty recipe!

Chia pudding stays fresh in the fridge in an airtight container for up to 5 days. The flavors stay rich and wonderful. I love to grab a pudding and go.

FAQs

Can I Use Frozen Mango For Mango Chia Pudding?

Yes! You can use frozen mango when making this recipe. Frozen strawberries and blueberries work well, too—any mashable fruit works.

Why Is My Chia Pudding Not Thickening?

Your pudding may be runny or not thickening because of too much liquid or not quite enough chia seeds. I use ¼ cup of chia seeds in this recipe, but if your pudding is not thickening, try adding another teaspoon of chia seeds and letting the pudding sit for another 10 minutes.

More Chia Seed Recipes

See more Chia Seeds →

Image may be NSFW.
Clik here to view. Side view of mango chia pudding, which is in a small glass jar. There are visible layers of mashed mango and the chia pudding sandwiched in between.