Easy Mango Chia Pudding

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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 /snacks 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 is 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 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, contains more vitamin C than an orange, 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.

• Food processor

• Stainless steel bowls (for prepping)
• Knife

What Kind of Milk to Use in the Mango Chia Pudding

In this recipe, the use of plant milk is required. While you can use any plant you like based on personal preference, certain varieties of plank milk varieties work better than others. You can use coconut milk or any kind of nut milk you prefer. 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.

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 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.

Other Chia Pudding Recipes

Vanilla Chia Pudding

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