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This mango chia pudding is a delicious vegan treat. It’s a sweet, creamy, fruity pudding that’s healthy enough for breakfast.
I love to have chia pudding on hand in my fridge for a quick, healthy snack. Chia seeds help to keep you feeling full, and they’re full of fiber and nutrients.
I make lots of different chia pudding flavors, including coconut, pumpkin, and chocolate banana. This mango chia pudding is one of my favorites. Puree mango is layered with coconut milk chia pudding for a delicious tropical flavor.
This mango pudding is great for breakfast or a snack. It keeps in the refrigerator for several days, so you can make it ahead of time and enjoy it whenever you need it.
Mango Chia Pudding Tips
I like to use frozen mango for this recipe, but fresh mango works well, too. If you’re using frozen mango, be sure to defrost it before adding it to the blender.
Full-fat canned coconut milk yields a very thick, creamy pudding. After you refrigerate it, you may even find that it’s thicker than you’d like. If so, stir in water one tablespoon at a time until you have an appropriate pudding texture.
For the best presentation, layer the mango chia pudding and the mango puree in small glass jars. I like to use one-cup canning jars.
This pudding is delicious on its own. If you want to add additional flavors and textures, you can serve it with fresh berries and shredded coconut.
This mango pudding is just one of the many ways you can incorporate chia seeds into your diet. You can also add them to smoothies, sprinkle them in your bowl of oatmeal, or mix them with water to use as an egg replacer for vegan baking.
Mango Chia Pudding
- 2 cups chopped mango
- 1 1/4 cups full-fat coconut milk
- 1/2 cup water
- 2 tbs pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup chia seeds
- Puree the mango in a high-powered blender or food processor. Remove the puree from the blender. Most of it will be set aside for layering the pudding.
- In a medium bowl, whisk together 1 tablespoon of the pureed mango along with the coconut milk, water, maple syrup, and vanilla extract. Slowly pour in the chia seeds, whisking constantly.
- Cover the bowl, and transfer the mixture to the refrigerator. Refrigerate for an hour to let the pudding thicken. After the hour, stir the pudding and see if the thickness is an appropriate pudding texture. If you use full-fat canned coconut milk, it may be too thick. In this case, you can stir in a couple tablespoons of water to get the pudding to the right texture.
- Divide the pudding into 4 jars. Layer chia pudding at the bottom of each jar, followed by mango puree, then more pudding, then a dollop of mango puree on top.
- Leftover pudding can be stored in the refrigerator for several days.
This recipe costs $4.19 to make, or $1.05 per serving. Try this easy vegan recipe for a delicious, healthy snack.