If you love chia pudding and other delicious breakfast ideas, you’ll be enthralled with this mango chia seed pudding! All you need to make it is fresh mango, coconut milk, chia seeds, and honey.
The combination of flavors and textures creates an uber-creamy, thick, and lush mango chia pudding that’s perfect for any time of the day!
For more delicious breakfast recipes, have a look at my drinks and breakfast categories. I highly recommend starting with this Banana Blueberry Breakfast Smoothie and this Blueberry Kiwi Breakfast Bowl.
- Mango – Mango adds a sweet flavor to the pudding and pairs nicely with the coconut milk to add a tropical touch. As I mentioned above, the mangoes should be ripe, firm yet soft. If the mango is too soft, it will be hard to peel and cut into cubes.
- Coconut Milk – Coconut milk adds a super creamy texture to the pudding along with a slight coconut flavor. If, however, you don’t like coconut milk, you can substitute it with any other type of milk such as Soy or Oat milk. If you do use another milk, just keep in mind that your pudding may not be as rich and creamy.
- Chia Seeds – Chia seeds are bland so they are not used for flavor. Chia seeds are used to create the pudding’s thick and creamy texture. They absorb the flavors of the mango and the coconut milk mixture and form a gel-like texture.
- Honey – Honey adds a bit of sweetness to the Mango Coconut Chia Seed Pudding. Honey, however, makes this pudding non-vegan. If you’re looking for a vegan pudding, you can always use Maple Syrup or Agave Nectar to add sweetness.
- Maple Syrup – For a little added sweetness, Maple Syrup is drizzled as a garnish on top of the Mango Coconut Chia Seed Pudding.
How to Make Mango Chia Seed Pudding
Blend mangoes and coconut milk until smooth, then mix in chia seeds. Refrigerate the mixture covered with plastic wrap overnight. The chia seeds will absorb the flavor of the mango and the coconut milk, creating a heavenly pudding.
Take the mixture out of the fridge, add coconut milk, divide into 2 servings, garnish with diced mango and maple syrup, and serve.
How To Store Leftover Mango Chia Seed Pudding
Again, like most chia puddings, this is an overnight mango chia pudding recipe. It stores really well for extended periods of time as long as you keep the chai pudding cold and in an airtight container.
You can keep your chia seed pudding in the fridge for 3-5 days. Just check for signs of spoilage before diving in.
Can You Freeze Mango Chia Pudding?
You can technically freeze anything. The real question is, “Should you freeze chia pudding?”
I highly recommend to avoid doing so. The texture and consistency of the thawed chia seed pudding won’t be appetizing at all! It will be mushy, watery, and almost lumpy because of the physical changes it underwent during freezing and thawing.
It’s best to make your chia mixture fresh and serve it as soon as possible.
Tips for Making Mango Coconut Chia Seed Pudding
- While I used fresh mango, you can also use frozen mango chunks or mango puree. Pureed mango especially makes your life easier because you don’t need a blender to make this recipe.
- You do not have to pre-soak your chia seeds for any chia pudding recipe. The chia seeds have enough time overnight to soak up the liquid from the mango puree and coconut milk. This will still result in a thick pudding.
Mango Coconut Chia Seed Pudding Variations
The thing I love about this pudding recipe is that you can customize it to your liking. You can change it completely or add other ingredients to it. I personally like to add additional fruits, such as pomegranate and kiwi.
You can add some garnishes like coconut flakes or shredded coconut, chopped mango pieces, or fresh mint leaves.
More Delicious recipes
CHIA SEED PUDDING WITH COCONUT MILK
- 1 Mango, peeled, sliced
- 1 ½ cups coconut milk or any other milk ½ cup for before serving
- ¼ cup chia seeds
- 1 Tbsp honey
- ½ cup mango, diced
- 2 Tbsp maple Syrup
- Place the mangoes and the coconut milk into a blender and blend until it is smooth and creamy.
- Pour the mango coconut puree into a bowl and stir in the chia seeds.
- Cover the Mango Coconut Chia Seed Pudding with a plastic wrap and let it sit in the fridge overnight.
- Stir the Chia seed pudding, and add the ½ cup coconut milk then divide in between 2 serving dishes.
- Garnish the pudding with 1/4 cup of diced mango and 1 tablespoon of maple syrup for each.
- Serve and enjoy!