I’ve always loved the idea of meal prep that doesn’t feel like meal prep. You know what I mean? Those dishes that come together so easily but still feel special when you’re eating them. That’s exactly what this mango chia pudding is all about. I started making it when I realized I needed quick breakfast options that weren’t just another bowl of cereal.
The best part? You can throw it together at night, and like magic, breakfast is ready when you wake up. No standing over the stove, no measuring things with sleepy eyes. Just open the fridge, grab a spoon, and start your day. My kids actually think it’s dessert, and I’m not about to tell them otherwise – sometimes the best breakfast feels a little like you’re getting away with something!
Want something that’s both good for you and tastes like a treat? This pudding checks all those boxes. Plus, you can top it with whatever you have in the kitchen – fresh fruit, nuts, or even a drizzle of honey if you’re feeling fancy.
Why You’ll Love This Chia Pudding
- Make-ahead friendly – You can prep this pudding the night before and wake up to a ready-to-eat breakfast – perfect for busy mornings when you need something quick.
- Nutritious ingredients – Packed with omega-3s from chia seeds, healthy fats from coconut milk, and natural sweetness from fresh mangos, this breakfast gives you a healthy start to your day.
- No cooking required – Just mix, chill, and enjoy – no stove or oven needed, making it perfect for hot summer days when you don’t want to turn on the heat.
- Simple 4-ingredient recipe – With just mangos, chia seeds, coconut milk, and maple syrup, you can create this creamy, tropical breakfast that tastes like dessert.
What Kind of Chia Seeds Should I Use?
You’ll find two main types of chia seeds at the store – black and white – and either one works perfectly fine for making chia pudding. Both varieties have the same nutritional benefits and will gel up the same way when mixed with liquid. Most grocery stores carry black chia seeds, which tend to be a bit cheaper than white ones. Just make sure your chia seeds are fresh by checking the expiration date, since old seeds won’t gel up as well. Before using them in your pudding, give them a quick look-over to make sure there aren’t any small stones mixed in (it’s rare, but it happens!).
Options for Substitutions
This simple pudding recipe can be adapted with several easy swaps:
- Chia seeds: Chia seeds are the key ingredient here and can’t be substituted since they create the pudding-like texture. However, you can use either black or white chia seeds – they work exactly the same way.
- Mango: Fresh mango can be swapped with frozen mango chunks (thawed first). You could also try other fruits like peaches, strawberries, or papaya. Just make sure to use the same amount by weight.
- Coconut milk: While full-fat coconut milk gives the creamiest result, you can use light coconut milk or other plant-based milks like almond or oat milk. Keep in mind that using thinner milk will result in a less creamy texture.
- Maple syrup: Feel free to swap maple syrup with honey, agave nectar, or your favorite sweetener. If using stevia or monk fruit sweetener, start with a small amount and adjust to taste since these are much sweeter than maple syrup.
Watch Out for These Mistakes While Making
The biggest challenge when making chia pudding is getting the right consistency – using too few chia seeds will result in a runny pudding, while too many will make it unpleasantly thick and gummy. A good rule of thumb is to stick to the 1:4 ratio of chia seeds to liquid, and remember to whisk the mixture twice within the first 10 minutes to prevent clumping.
Temperature control matters more than you might think – your coconut milk should be at room temperature before mixing with chia seeds, as cold milk can cause the seeds to clump together unevenly. When it comes to the mango puree, make sure your fruit is perfectly ripe (it should yield slightly when pressed) to achieve the best natural sweetness and smooth texture.
For the creamiest results, blend half of the finished chia pudding with the mango puree, then fold in the remaining whole chia seeds – this creates a perfect balance of smooth and textured elements in every bite.
What to Serve With Mango Chia Pudding?
This tropical breakfast or dessert is super flexible when it comes to toppings and sides! I love adding fresh fruit like sliced bananas, berries, or extra mango chunks on top for more natural sweetness and different textures. A sprinkle of granola or toasted coconut flakes adds a nice crunch that contrasts really well with the creamy pudding. For a more filling breakfast, serve your chia pudding alongside some whole grain toast with almond butter, or make it part of a brunch spread with yogurt and fresh fruit. Keep in mind that this dish is already pretty filling on its own, so sometimes simple is best!
Storage Instructions
Keep Fresh: Your mango chia pudding will stay good in the fridge for up to 5 days when stored in airtight containers or jars with lids. The chia seeds will continue to gel slightly over time, making the pudding even thicker – which some folks really enjoy!
Prep Ahead: This is a perfect make-ahead breakfast or snack! You can prep individual portions in small jars on Sunday night and have them ready for the whole week. Just give each portion a good stir before eating, as the fruit might settle a bit.
Layer Later: If you’re planning to store this for several days, consider keeping the mango puree separate from the chia mixture and combining them just before serving. This keeps the fruit fresh and prevents any color changes in your pudding.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 24-28 g
- Fat: 135-145 g
- Carbohydrates: 260-280 g
Ingredients
- 2 large ripe mangos (~500g after peeling and removing the seed)
- 1/2 cup chia seeds (80g)
- 2 cups full-fat canned coconut milk (480ml, unsweetened)
- 4 tablespoons maple syrup (or preferred sweetener)
Step 1: Prepare the Mango
Begin by preparing two mangos.
Add the flesh of one mango to a blender or food processor and process it into a smooth purée.
Chop the second mango into small chunks, which will be used later for mixing and topping.
Step 2: Mix Ingredients
In a mixing bowl, combine the puréed mango, chia seeds, coconut milk, and maple syrup.
Whisk these ingredients together until everything is well incorporated.
Then, gently fold in the chopped mango chunks, reserving a few pieces for the topping.
Step 3: Chill and Stir
Place the mango and chia seed mixture into the refrigerator for 15 minutes.
This allows the chia seeds to begin absorbing the liquid and thicken.
After 15 minutes, remove the mixture from the fridge, give it a good stir, and return it to the fridge for another 15 minutes to set fully.
Step 4: Serve
After the mixture has chilled sufficiently, spoon it evenly into four serving glasses.
Top each serving with the reserved mango chunks for a fresh and vibrant garnish.
Serve immediately and enjoy your creamy and refreshing mango chia parfait!
