If you love mangoes, this simple Mango Chia Pudding recipe is perfect — it uses only four ingredients and makes a satisfying snack, breakfast, or light dessert.
This pudding is made from ripe mango, canned coconut milk, chia seeds, and a touch of sweetener. It’s naturally refreshing, easy to customize, and stores well for grab-and-go breakfasts.
Why you will love it
- Easy and quick: With only four ingredients and minimal prep, this recipe is ideal for busy mornings or last-minute desserts.
- Versatile: Adjust sweetness to taste or swap sweeteners (honey, maple syrup, or agave). Top with fresh fruit, coconut flakes, or granola to change the texture and flavor.
Ingredients you will need
These are the basic ingredients. Exact measurements are included in the recipe card below.
- 1 large ripe mango, peeled and chopped (fresh or thawed frozen mango works)
- 1 cup canned unsweetened coconut milk (use canned, not carton)
- ¼ cup chia seeds
- 2 tbsp agave (or honey or maple syrup)
How to make mango chia pudding
Place the chopped mango into a blender and process until smooth. Reserve a small amount of mango to use as a garnish, if you like.
Pour the mango purée into a mixing bowl and add the chia seeds, agave (or your chosen sweetener), and the canned coconut milk. Whisk well with a fork or whisk until combined.
Cover and refrigerate for 10–15 minutes, then stir well to break up any clumps. Return to the fridge and chill for at least 2 hours (or overnight) so the chia seeds fully absorb the liquid and the pudding thickens.
Spoon the chilled pudding into two cups or jars and top with the reserved fresh mango or coconut flakes, nuts, or granola for crunch.
My Pro Tips
Recipe Tip
- Soak the chia seeds properly: Allow at least 15 minutes, ideally 2 hours or overnight, for chia seeds to absorb the liquid and form a smooth, gel-like texture. Stir once or twice while chilling to keep the texture even.
- Use the right liquid-to-chia ratio: A good starting point is 1 part chia to 4 parts liquid for a thick pudding. Adjust slightly if you prefer a firmer or looser texture.
- Flavor variations: Add vanilla extract, a pinch of cinnamon, or a spoonful of cocoa for different flavors. Sweeten to taste with honey, maple syrup, or agave.
- Chill time matters: Give the pudding enough time to set. If it becomes too thick, stir in a little more milk to loosen it before serving.
Frequently Asked Questions
Stored in an airtight container, chia pudding keeps 5–7 days in the refrigerator.
If chia seeds don’t expand, the mixture may not have enough liquid, or the liquid could be too thick. Add more liquid and stir to help them hydrate.
A slimy or runny texture usually means too much liquid relative to chia seeds. Add more chia or reduce liquid to achieve a pudding-like consistency.
Yes. If you dislike the texture of whole chia seeds, blending briefly before serving makes the pudding smoother.
Yes. Use store-bought frozen mango, but thaw it first before blending for an even purée.
More Chia pudding recipes
- Cinnamon Apple Pie Chia Pudding
- Chocolate Chia Pudding
- Pumpkin Pie Chia Pudding
- Coconut Chia Pudding
- Strawberry Chia Seed Pudding
More Breakfast Recipes
Chocolate Overnight Oats
Peanut Butter Protein Overnight Oats
Greek Yogurt Overnight Oatmeal
Lemon Blueberry Baked Oatmeal Breakfast
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Mango Chia Pudding
Ingredients
- 1 large ripe mango, peeled and chopped
- 1 cup canned unsweetened coconut milk
- ¼ cup chia seeds
- 2 tbsp agave (or honey or maple syrup)
Instructions
- Blend the chopped mango until smooth. Reserve a little for garnish if desired.
- Combine the mango purée with chia seeds, sweetener, and canned coconut milk in a bowl.
- Whisk well to combine, cover, and refrigerate for 10–15 minutes. Stir, then chill at least 2 hours or overnight.
- Spoon into cups and top with reserved mango, coconut flakes, or your favorite topping.
Notes
- Use canned coconut milk for creaminess; lite works if you prefer.
- Any milk can be substituted if you don’t like coconut milk.
- Fresh or frozen mango both work — thaw frozen fruit before blending.
- Store in a sealed jar in the fridge for up to 5 days.
Nutrition
Carbohydrates: 47 g
Protein: 7 g
Fat: 36 g
Fiber: 12 g
Sugar: 32 g
Nutrition information is an estimate and should be used as a guideline.