Are you in love with the sweet flavor of mangoes and the wholesome goodness of chia seeds? If so, you'll love this combination!
Mango chia seed pudding is a creamy treat that tastes like a tropical paradise.
Bursting with a delightful blend of sweet and tangy flavors, this pudding is a fabulous way to start your day. It's destined to become a new favorite in your breakfast line up!
Jump to:
Why You Will Love this Mango Chia Pudding
Nutrient-rich: Chia seeds are a nutritional powerhouse, packed with fiber, protein, omega-3 fatty acids, and various micro-nutrients. Combined with the natural sweetness and tanginess of mangoes, this pudding is both delicious and nourishing.
Easy to make: With just a few simple ingredients and minimal preparation, this recipe is a breeze to whip up. No experience necessary!
Versatile: I usually have this pudding for a healthy breakfast, but you can also enjoy it as a stand alone dessert, or even as a topping for yogurt or smoothie bowls. The possibilities are endless!
Refreshing and satisfying: The creamy texture of chia seeds combined with the tropical sweetness of mangoes creates a refreshing and satisfying treat. Your taste buds will love you for it!
Ingredients
How to Make this Mango Chia Seed Pudding
Chia pudding always starts with adding chia seeds to your liquid. I use almond milk as it is low carb and has a pretty neutral taste.
I use a small jelly jar, which makes it easy to see how well I have mixed.
Stir the chia seeds well to distribute them throughout the liquid.
Now cut up the mango. I like to use about a third of a nice ripe mango. I always cut it into a small bowl, because I also want to collect any of that sweet juice that might drip while cutting - yum!
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
After a couple minutes, the chia seeds will start to sink to the bottom of the jar. You need to stir the mixture again to break up any clumps and re-distribute the seeds throughout the liquid.
Now, add the mango to the jar and stir it in.
Once the mango is well mixed in, cover the jar and refrigerate it for at least an hour. The chia seeds will absorb the liquid in the jar and develop a creamy, pudding-like texture.
After an hour or so (overnight even!) your chia pudding is ready to eat. You can eat it right from the jar or transfer it to a bowl to add even more fruit or other toppings, to taste.
Variations and Substitutions
You can have so much fun with this! Instead of sweetener, add a splash of pineapple juice to add to the tropical taste. Or, if your mango is really ripe and juicy, you might not need any sweetener at all!
Even more tropical would be to use coconut milk instead of almond milk.Or add some toasted coconut to garnish and add a little texture.
Storage
Chia pudding can be kept in the fridge for up to 4 days. This makes it an excellent meal prep breakfast!
Frequently Asked Questions
Yes, frozen mangoes can be used as a substitute for fresh mangoes. Just make sure to thaw them before adding to the chia mixture.
Absolutely! Mixing the pudding the night before allows the chia seeds plenty of time to absorb all the liquid and develop a creamy consistency.
More Easy Breakfasts to Meal Prep
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Mango Chia Seed Pudding
Ingredients
- 4 ounces almond milk
- 2 tablespoons Chia seeds
- 2 teaspoons sweetener optional (I use sugar free vanilla syrup)
- ⅓ mango fresh
Instructions
- In a small jar or bowl, add the almond milk, chia seeds, and sweetener if using. Stir to moisten the chia seeds well. Set aside for 2 to 3 minutes.4 ounces almond milk, 2 tablespoons Chia seeds, 2 teaspoons sweetener
- In a separate small container, chop about a third of a ripe mango. (If you’d rather, you can puree the fruit in a blender or food processor.)⅓ mango
- If using a glass jar, you’ll see that the chia seeds have settled on the bottom after a couple minutes. Stir the mixture to break up the clumps of chia seeds and distribute them evenly throughout the liquid.
- Add the mango (including any juice) to the chia mixture and stir to distribute.
- Cover and refrigerate the jar for 1-2 hours, or overnight.
- When you are ready to eat, just give your chia pudding a stir. It will be thick and ready to eat.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Erica
Had an overripe mango staring at me in the fridge for days and it went into a batch of these puds - what a great way to use up the last bit of farmer's market fruit!
Sula
That's an awesome reason to meal prep your breakfast!
Angela Pagliarello
I loved the tropical flavor, I am a mango lover and with chia it is delicious!
Sula
The sweetness of mango really makes a great chia pudding!
Claire
My daughter is obsessed with chai puddings and makes them all the time so she can grab them as an easy breakfast.
So when she asked for mango to make some I was super happy as I like how healthy it is.
She loved the recipe and is adding it to her weekly list of puddings to make,
Sula
That's perfect! I love how easy it is to mix up the flavors of chia pudding. 🙂