Mango Chia Pudding (Easy 3 Ingredient Recipe)

Name: Mango Chia Pudding
Prep time: 5 min
Total time: 125 min
Ingredients: 2 mangos (divided); 1/2 cup light coconut milk; 6 Tablespoon chia seeds

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This Mango Chia Pudding is an easy and kid-friendly breakfast or dessert. With just three ingredients, the coconut milk chia pudding is lightly sweet and super delicious!

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Side view of a small glass filled with mango chia pudding, topped with diced mango and mint leaves.

This pudding is one of my new favorite squeaky clean sweet treats. My kids have been begging me to make it almost every day this week, so I had to share it with y’all!

Why This Recipe is a Family Favorite

The tropical flavor is light, bright, and not overly heavy or filling. The mango chunks and coconut milk make it really refreshing!

There is no added sugar – just natural fruit sugars from the mango!

But the best part? Like my recipe for Apple Overnight Oats, it’s a completely no-cook recipe, and it’s beyond easy to prep in only 5 minutes!

What Readers Are Saying

⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Was enjoyed by whole family! Totally loved it!
–Sonali

If you love healthy pudding snacks, I bet you will love my recipes for Blueberry Chia Pudding and Banana Chia Pudding, too!

Ingredients

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!

Chopped mango, chia seeds, and a cup of coconut milk are poised on a wooden board with a knife, spoon, and mint leaves nearby—ready to create a refreshing Mango Chia Pudding.

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.

spoonful of coconut milk chia pudding held above a glass dish with the remaining dessert.

How to Make Mango Chia 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, they can go into a lunch box or be taken 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

How long does chia pudding stay good?

Keep it in an airtight container or sealable jar in the fridge and it will stay fresh for up to 5 days.

Planning to make this recipe?

After you make it, please leave a comment and star rating below to let me know how it went!