Easy Mango Chia Pudding
If you like chia puddings then this is certainly the chia pudding recipe for you. It’s a tropical update to the classic chia pudding recipe with all the deliciousness of mango and toasted coconut.
One of my favorite healthy breakfast that can also double as a snack is chia pudding. During the warm weather months, this is a no cook healthy breakfast that is is sure to please.
Tips for Buying Ripe Mangos
It is so important to get ripe fragrant mangos from the grocery store to make this mango chia pudding right. When I was growing up, this was as simple as going to my childhood backyard and getting what I wanted. Well, if I could get there before the birds that is.
This may seem like a no-brainer, but when you’re selecting mangos at the grocery store make sure to get mangos that smell fragrant. There are so many different varieties of mangos. No matter which type you get if there are plenty of yellow and orange on the skin of the fruit it will taste sweeter. Some mangos will have other colors like purple and red, but there should also be some yellow and orange, for the best flavor.
Use the tips of your fingers and gently press down on the skin of the ripe mango. The skin should give in slightly while being pressed.
Health Benefits of Eating Ripe Mangos
I may be a little bit partial, but mangoes are one of the most delicious fruits that there is. And when it comes to nutrition, this tropical fruit contains 20 different vitamins and minerals, more vitamin C than an orange, and is a good source of vitamin A and has other nutrients like copper, vitamin E and vitamin B.
How to Make Mango Purèe
If you’re buying organic mangos, note that the skins are edible for snacking. For the purposes of this mango chia pudding, you won’t be using the skins though. Here’s what you need to do. Slice off both sides of the mango leaving the pit in tact. Next, using a knife, score inside of the mango both lengthwise and longitudinally. You can then use a spoon to scrape the inside of the skin and pop the cut pieces fruit into a food processor for the purèe.
Here’s a video I made about how to cut a mango. Can you believe that this quick video has 30,000 views? Anyway, back to the recipe.
Tools Needed to Make Mango Chia Pudding
While these tools are highly recommended to make this mango chia pudding, if you don’t have them, you can make a way with whatever you have at home.
- Stainless steel bowls (for prepping)
- Knife
What Kind of Milk to Use in the Mango Chia Pudding
You can use any plant you like based on personal preference, certain varieties of plank milk varieties work better than others. I really like coconut milk. If you do use coconut milk, make sure that it doesn’t have a high fat milk content or the pudding will be too thick. For this recipe, just regular coconut milk (unsweetened) will do. Don’t use coconut cream.
Ingredients for Mango Chia Pudding
- chia seeds
- fresh mangoes (for mango puree)
- coconut milk or any nut milk you choose
- vanilla extract
- maple syrup
- toasted coconut flakes
How to Make Toasted Coconut Flakes
Note that this recipe calls for toasted coconut flakes. You can buy them at the store already toasted or you can make them at home yourself. To make toasted coconut flakes start out by using unsweetened shredded coconut. Bake it at 350 degrees F in a dry sheet pan, tossing every 2-3 minutes until golden brown.
To Make Mango Chia Pudding
Put the chia seeds and coconut milk in a bowl and combine. Add vanilla and maple syrup and stir. Place in the refrigerator for minimally 30 minutes to set. Layer with mango puree. Top with toasted coconut.
Mango Chia Pudding
Equipment
- Premium Stainless-Steel Mixing Bowls with Airtight Lids (Set of 5) Nesting Bowls for Space-Saving Storage, Easy-Grip & Stability Design Mixing-Bowl Set Versatile For Cooking, Baking, & Food Storage
Ingredients
- 1 1/2 cups mango puree
- 1/2 cup chia seeds
- 1 1/2 unsweetened coconut milk
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 4 tbsp toasted coconut flakes
Instructions
- In a large bowl combine chia seeds and coconut milk.1/2 cup chia seeds, 1 1/2 unsweetened coconut milk
- Mix well.
- Add vanilla extract and maple syrup.1 tbsp vanilla extract, 1 tbsp maple syrup
- Combine and let sit in the refrigerator for a minimum of 30 minutes (ideally 2 hours).
- Layer as you please, chia pudding, followed by puree and more chia pudding. Or you can also layer starting with mango puree first.1 1/2 cups mango puree
- Top with toasted coconut as desired.4 tbsp toasted coconut flakes
Nutrition
Other Nutritious Chia Pudding Recipes
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Original: July 24, 2022
Updated: July 26, 2026
