If you’re looking for a bright, creamy, and naturally sweet treat that you can enjoy any time of day, this Mango Chia Pudding Recipe is an absolute game changer. It’s like a little tropical vacation in a jar, packed with nutrition and flavor, and honestly, every time I make it, I can’t help but smile. Keep reading because I’m sharing all my best tips to help you nail it perfectly!

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Why This Recipe Works

Simple Ingredients: Using just a handful of wholesome ingredients means you can whip this up anytime without a crazy grocery list.
Layered Flavor: The creamy chia base with the bright mango puree on top gives it a perfect balance of texture and taste.
Make-Ahead Friendly: This pudding needs resting time, which makes it perfect for prepping breakfast or snacks in advance.
Customizable Sweetness: Adjusting the maple syrup or swapping the mango for other fruits makes this recipe super versatile.

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, vegan mango pudding, easy chia seed pudding - The image shows three glass cups filled with a two-layer dessert placed on a white marbled surface. Each cup has a thick bottom layer of gray chia pudding with a grainy texture. On top of this is a smooth, bright yellow mango puree layer. Each cup is garnished with a small pile of granola, white shredded coconut, and a single dark blackberry. Shiny silver spoons are placed inside the cups, resting against the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are not just simple, but each plays a vital role in texture and flavor. I like to shop for good-quality chia seeds and always choose the creamiest non-dairy mylk I can find for the best mouthfeel. Here’s a quick breakdown of what you’ll need and why:

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, vegan mango pudding, easy chia seed pudding - Flat lay of a small white ceramic bowl of black chia seeds, a whole fresh mango sliced to show vibrant orange flesh, two small white ceramic bowls each filled with creamy non-dairy mylk, a small white ceramic bowl of golden pure maple syrup, a whole vanilla bean pod, and a small white ceramic bowl of fine sea salt crystals placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chia seeds: These little powerhouses absorb liquid and create that perfect gel-like pudding texture, plus they’re full of fiber and omega-3s.
Non-dairy mylk: I go for almond or oat milk—they’re naturally mild and creamy, which pairs beautifully with mango.
Vanilla extract: Adds a warm, sweet aroma and depth that makes the pudding more decadent without extra sugar.
Pure maple syrup: A natural sweetener that complements mango’s tropical sweetness without overpowering it.
Sea salt (optional): Just a pinch helps balance all the flavors, highlighting the sweetness and enhancing overall taste.
Frozen mango: Using frozen chunks gives you a super smooth puree and a natural chill that’s perfect for this pudding.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mango Chia Pudding Recipe is how flexible it is—you can easily tweak the flavors to fit your mood or what’s in season. I love encouraging you to play around with the sweetness level or even the base milk to make it truly your own.

Variation: When I’m feeling fancy, I blend fresh turmeric with the mango puree for a vibrant “golden” mango pudding that’s anti-inflammatory and so delicious.
Dairy-free swap: I always recommend using any plant-based milk you love, from coconut to cashew, which changes the creaminess and flavor subtly each time.
Add-ins: Sometimes I fold in shredded coconut or chopped pistachios for a bit of crunch—great if you like texture contrast.

Step-by-Step: How I Make Mango Chia Pudding Recipe

Step 1: Whisk It Up

Start by mixing the chia seeds, non-dairy mylk, vanilla extract, maple syrup, and a pinch of sea salt in a small bowl. Whisk it thoroughly so the chia seeds don’t clump together—this is key to an even pudding texture. I usually let it sit for about 5 minutes, then whisk again before dividing into jars. This little step helped me avoid those dreaded clumps that sometimes sneak in.

Step 2: Chill Out

Pop your jars or containers into the fridge and give them at least 4 hours—overnight is even better if you can wait. This gives the chia seeds ample time to soak up the liquid and thicken into a creamy pudding. Patience pays off here; rushing won’t get you the same luscious texture.

Step 3: Blend Your Mango Puree

Add frozen mango chunks and about half a cup of non-dairy mylk to your blender or food processor. Blend until smooth, adding a little more mylk, up to another half cup, if you want a thinner puree. This step is where the tropical magic happens—it’s amazing how just mango and a splash of mylk can transform the whole pudding experience.

Step 4: Combine and Enjoy

When your chia pudding has set, pour the mango puree over the top and gently fold it in if you like swirls or leave it as a vibrant layer on top. You’re ready to dig in! It’s creamy, fruity, and just naturally sweet—an absolute joy to eat.

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Tips from My Kitchen

Whisk Twice: Always whisk the chia mixture twice—after mixing and again after 5 minutes—to prevent seed clumps.
Use Full-Fat Mylk: I’ve found full-fat plant milks like oat or almond make the pudding creamier and more satisfying.
Freeze Leftover Mango: If you have fresh mangoes going soft, freeze them in portions for easy puree later.
Don’t Overload Sweetener: Start with less maple syrup; you can always add more, but too much overwhelms the delicate chia flavor.

How to Serve Mango Chia Pudding Recipe

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, vegan mango pudding, easy chia seed pudding - Three clear glasses filled with two layers are shown on a surface with white marbled texture. The bottom layer is thick with small black chia seeds visible in a light gray creamy mixture, making a speckled pattern. On top is a smooth bright yellow layer, covering the chia seed layer evenly. Each glass is garnished with a small heap of toasted brown granola, white coconut flakes, and a dark black blackberry placed on top. Each glass has a silver spoon standing inside from the back. There is a white cloth on the surface near the front left glass. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this pudding with fresh mango slices for extra zing and a sprinkle of toasted coconut flakes or chopped nuts for crunch. A few bright mint leaves add a lovely fresh touch that makes it feel fancy, perfect if you’re serving guests or just treating yourself.

Side Dishes

This pudding pairs beautifully with a light green smoothie or some whole grain toast topped with nut butter for a balanced breakfast. Sometimes, I also enjoy it with a handful of mixed berries on the side for a colorful snack.

Creative Ways to Present

For special occasions, I like serving the Mango Chia Pudding Recipe layered in tall glasses with granola and passionfruit seeds for texture. Drizzling a little passionfruit or raspberry coulis on top adds a lovely tart contrast that always impresses friends.

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding in airtight jars in the fridge and it stays fresh and tasty for up to 3 days. Stir the pudding before serving since the chia gel can thicken more overnight. The mango puree layer can be stirred back in or refreshed with a little extra splash of mylk if needed.

Freezing

I’ve tried freezing the chia pudding plain (without mango puree) in small containers. It freezes well but can lose some creaminess when thawed, so I usually do this only if I need to prep way ahead. The puree blends back in nicely after thawing, though, so it still tastes great.

Reheating

This pudding is best served chilled, so I don’t recommend reheating. But if you want to enjoy it as a warm breakfast, try adding warmed non-dairy mylk to the pudding and mango puree separately, then mix gently before eating.

FAQs

Can I use fresh mango instead of frozen for the Mango Chia Pudding Recipe?

Absolutely! Fresh mango works beautifully, especially when it’s ripe and sweet. Using frozen mango simply chills the puree and helps achieve a creamy, smoothie-like texture, but fresh mango puree will still be delicious.
How long does chia pudding last in the fridge?

Chia pudding generally stays fresh for up to 3-5 days when stored in airtight containers in the fridge. I recommend checking texture and smell, but it usually holds up very well.
Can I make this Mango Chia Pudding Recipe vegan and gluten-free?

Yes! Using non-dairy mylk like almond, oat, or coconut milk keeps the recipe vegan, and since all ingredients are naturally gluten-free, it’s perfect for gluten-intolerant folks, too.
Is chia pudding suitable as a meal replacement?

It can be! The chia seeds provide fiber and protein, and combined with the healthy fat and carbs from mango and mylk, it’s a balanced snack or light meal. For a more filling option, try adding nuts, seeds, or even protein powder.

Final Thoughts

This Mango Chia Pudding Recipe has become one of my favorite go-to’s for a reason—it’s quick, nourishing, and just plain delicious. Whether you’re after a refreshing breakfast, a midday snack, or a guilt-free dessert, you’ll enjoy how easy it is to make and how bright the flavors are. Trust me, once you try this recipe, it’ll find a permanent spot in your kitchen rotation. Go on, give it a whirl and treat yourself to a little tropical joy!

Mango Chia Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews

Author: Lucy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 2 servings
Category: Breakfast
Method: Blending
Cuisine: Fusion
Diet: Vegan

Print Recipe

Description

A creamy and refreshing Mango Chia Pudding made with nutrient-packed chia seeds, non-dairy milk, and sweet mango puree. Perfect as a healthy breakfast or light dessert, this recipe is vegan, gluten free, and easy to prepare with just a few ingredients and minimal hands-on time.

Ingredients

Chia Pudding:

1/4 cup chia seeds
1 cup non-dairy mylk
1 tsp vanilla extract
2 tsp pure maple syrup
1 pinch sea salt (optional)

Mango Puree:

1 cup frozen mango
1/2 cup non-dairy mylk (plus up to 1/2 cup more for blending)

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Instructions

Mix Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, pure maple syrup, and a pinch of sea salt if using until fully combined.
Refrigerate: Divide the mixture evenly into two airtight containers or jars and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into pudding.
Prepare Mango Puree: Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend until smooth, adding up to another 1/2 cup milk to reach a creamy puree consistency.
Combine and Serve: Remove the chia pudding from the refrigerator, pour the mango puree over the top, and gently stir them together. Serve immediately or keep chilled until ready to enjoy.

Notes

Use any type of non-dairy milk such as almond, coconut, or oat milk based on your preference.
For extra sweetness, adjust maple syrup quantity or add a drizzle of honey if not vegan.
If you don’t have frozen mango, fresh mango can be used but may yield a slightly thinner puree.
Make the pudding the night before to save time in the morning.
Optional pinch of sea salt enhances flavor and balances sweetness.