This Mango Chia Pudding recipe uses fresh mango, is a great source of fiber, & works up in just minutes. Easy to customize, with tasty variations!
I love making different chia puddings with seasonal fruits, and this delicious pudding was a summertime favourite for us this year.
Mango chia seed pudding is such a versatile, easy recipe to make.
It’s a delicious pudding that works just as well as a healthy dessert - it’s mango pudding, after all - as it does for a healthy snack, or healthy breakfast.
It really does make the perfect breakfast, weird as it may sound. Some say it has a similar texture to overnight oats though, so there you go.
As a dessert recipe, I like to top it with fresh fruits - mango slices and/or berries - and garnish with fresh mint leaves.
It feels fancy, and it’s a delicious way to get some extra fiber into our diet.
This sweet mango chia pudding uses really simple ingredients that are generally easy to find in any large grocery store. A few notes for you:
Chia seeds are lauded for a whole host of health benefits, from aiding digestive health (as a good source of fiber), to regulating blood sugar and supporting heart health.
They’re an excellent source of omega-3 fatty acids, as well as essential amino acids.
Aside from the health benefits they bring to this recipe, they’re also what create the pudding-like consistency, through the way they absorb and retain water.
As pictured, we used white chia seeds for this batch.
I prefer to use fresh ripe mangoes, rather than something like frozen mango chunks.
I just find that the fresh mango puree is sweeter and has a much better, stronger mango flavour - especially during mango season.
Note: if you’re using a sweetened canned mango puree, I’d recommend going with about ½ cup, and skipping the added sweetener in the recipe.
I tend to use non-dairy milk, as I try to limit my dairy consumption to cheese and sour cream, for the most part.
Plus, I just find that the plant-based milk options tastes WAY better than regular milk - and that goes double when using it in a desserty recipe!
When it comes to dairy-free milk, I default to a good quality Unsweetened Almond Milk, as that’s what we tend to have on hand.
I’m not into soy milk, personally, but if you are - feel free to use it!
Sweetener of Choice
Pretty much any sweetener works well in this.
I’ll use a monkfruit and erythritol blend when I’m having some, or just plain granulated sugar when making it for my husband.
Maple syrup and agave nectar are other good options.
Rounding out this recipe, you need some Pure Vanilla Extract and salt.
That’s it - and I don’t have anything to add for either of those!
You can vary this recipe in a couple of main ways - what goes in it, and what goes on top of it.
Your choice of sweetener and milk go a long way to customizing the flavour of this mango chia pudding, but you can take it even further.
Make yours a mango coconut milk chia pudding, and toss some unsweetened coconut flakes. Garnish with some more coconut and sliced mango, and you’ve got yourself a mango coconut chia pudding.
Want to up the tropical flavors a bit? Swap the vanilla in that coconut pudding out for Rum Extract.
Your mango coconut rum pudding will taste like a fancy topical drink, suitable for a hot summer day!
It’s one of my favorite ways to customize this recipe, very refreshing!
Whether you customize the actual pudding or not, don’t skimp on the toppings - use whatever you like!
My favorite toppings are fresh berries, more mango, mint leaves, toasted coconut, toasted pecans, hemp hearts... mostly just whatever we’re in the mood for at the time.
How to Make Mango Chia Pudding
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Place chopped mango into a mini food processor, blitz to puree.
Add almond milk, sweetener, and salt to the blended mango. Blitz until smooth.
Add chia seeds, blitz just until combined.
For best results, chill for at least a couple of hours before serving.
Garnish as desired - I like to use extra mango cubes or slices and fresh mint in each serving glass - and serve.
You’ll want to eat these mango chia puddings within 4-5 days of making them.
More Chia Pudding Recipes
Looking for some more tasty ways to get extra fiber into your diet? I've got you covered with even more delicious recipes!
Share the Love!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing the link on social media!
Mango Chia Pudding
- 1 Ripe Mango peeled and chopped
- 1 cup Unsweetened almond milk
- 1 tablespoon Sweetener of Choice
- pinch Salt
- ½ teaspoon vanilla extract or rum extract!
- ¼ cup Chia seeds ⅓ cup for extra thick pudding
- Place chopped mango into a mini food processor, blitz to puree.
- Add almond milk, sweetener, and salt. Blitz until smooth.
- Add extract, blitz to combine. Taste, add a little more sweetener if necessary.
- Add chia seeds, blitz just until combined.
- Allow to sit for 20 minutes, stir or blitz again, and divide into 2 serving cups.
- Chill for at least 2 hours.
- Garnish as desired, and serve.