Mango Chia Pudding
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This Mango Chia Pudding recipe is great for a healthy snack, sweet breakfast, or dessert. With just three ingredients, the coconut milk chia pudding is lightly sweet and super delicious! Even better, it’s dairy-free, vegan, and Paleo friendly!
Mango Chia Pudding
This pudding is one of my new favorite squeaky clean sweet treats, right there with my Banana Chia Pudding and Snickers Stuffed Dates! My kids have been begging me to make it almost every day this week, so I had to share it with y’all!
The tropical flavor is light, bright, and not overly heavy or filling. The mango chunks and coconut milk make it really refreshing!
But the best part? Like my Apple Pie Overnight Oats, it’s a completely no-cook recipe, and oh so easy to make!
Why You’ll Love This Recipe
- Naturally sweetened. There is no added sugar – just natural fruit sugars from the mango!
- Easy to prep. It takes literally 5 minutes to make, and a couple of hours of chill time in the fridge, it’s ready to enjoy.
- Dairy-free and Paleo. Because it’s a coconut milk chia pudding, this treat is a great option for vegans, those with dairy allergies, and it’s Paleo-friendly, too.
If you love healthy pudding snacks, I bet you will love my recipes for Blueberry Chia Pudding and Banana Chia Pudding, too!
Recipe Ingredients
Healthy treats don’t get much easier than this 3-ingredient snack recipe!
A lot of chia pudding recipes call for sweeteners like maple syrup or agave, but mangos are naturally super sweet. You won’t need any extra sweetener!
- mango chunks: You can use fresh or frozen mango, but fresh fruit will give the chia pudding the best consistency. Choose mangoes that are a little soft, but not mushy. If you press the fruit gently with your fingers, the skin will yield a little bit and leave a small dent.
- chia seeds: These tiny edible seeds are packed with a powerhouse of nutrition! According to Harvard medical school, chia seeds are a good source of antioxidants, fiber, heart-healthy fatty acids, and a lot of vitamins and minerals. They come in 3 colors, black, brown, and white, but they all have a similar flavor.
- light coconut milk. Full fat coconut milk will work, but it’s pretty clumpy when chilled. Light coconut milk will still have a few clumps, but it’ll be a lot smoother.
You can make this with any type of dairy or plant-based milk that you like, so long as you use the correct ratio of liquid to chia pudding.
The correct chia seed to liquid ratio is 1:4. Use 4 tablespoons (1/4 cup) of chia seeds per 1 cup of liquid. It will be a nice pudding-like consistency without being overly thick.
How to Make Mango Chia Pudding
This recipe is easy as pie! Okay, easy as pudding.
Here's how it comes together:
- Make a mango puree. Blend one mango well into a puree. Dice the other mango into chunks and set them aside.
- Mix the puree, coconut milk, and chia seeds well in a large bowl.
- Cover and chill the coconut milk chia pudding for two hours in the fridge.
Serving Suggestion
I like to spoon the mixture into sealable cups or jars. This way, you can pop them into a lunch box or for breakfast on the go! If you'd like, you can add some unsweetened shredded coconut flakes and/or extra fruit on the top.
Mango Coconut Milk Chia Pudding FAQ
Keep it in an airtight container or sealable jar in the fridge and it will stay fresh for up to 5 days.
Make sure to try these Paleo dessert recipes: Sweet Potato Chocolate Mousse or Chocolate Pumpkin Protein Balls. If you're serving this as a side dish with your breakfast, try my Smoked Salmon & Jammy Eggs Platter.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Mango Chia Pudding -Vegan, Paleo
Equipment
Ingredients
- 2 mangos divided
- 1/2 cup light coconut milk
- 6 Tablespoon chia seeds
Video
Instructions
- Peel and cut the flesh away from the mangos. Dice one of the mangos and set it aside. In a blender or food processor, blend the other mango. The mango puree should be ~1 cup, and together, the mango puree and coconut milk should make 1.5 cups. If less, add more coconut milk to make at least 1.5 cups total.
- Transfer the mango puree and coconut milk to a small bowl. Stir in the chia seeds until well combined.
- Stir the diced mango in now, or set it aside until you're ready to serve, if you want to top the chia pudding with it. Cover and set in the refrigerator overnight, or for at least 2 hours. Once it's ready, stir the chia pudding and divide between four glasses.
