Mango Chia Pudding

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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!

Why This Recipe is a Favorite

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!

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 Apple Pie Overnight Oats, it’s a completely no-cook recipe, and it’s beyond easy to prep, in only 5 minutes!

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.

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

Here's how it comes together:

1. Make a mango puree. Blend one mango well into a puree. Dice the other mango into chunks and set them aside.
2. Mix the puree, coconut milk, and chia seeds well in a large bowl.
3. 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