Mango Chia Breakfast Pudding

Mango Chia Breakfast Cereal

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Breakfast
  • Cuisine: Vegan


Mix up this mango chia breakfast cereal in a mason jar so you can take it on the go! Perfect for busy weekday mornings.


  • 2 tablespoons chia seeds
  • 1/2 cup chopped mango (fresh or frozen)
  • 1/3 cup canned coconut milk
  • 3 tablespoons almond milk
  • Optional: 1/2 teaspoon honey or maple syrup


  1. Puree mango and milks together in a blender. Pour into serving container and stir in chia seeds. Let sit 3 hours up to overnight in the refrigerator to set. Serve topped with more fresh fruit and coconut.


This recipe isn’t super sweet (which I prefer), but you may want to add 1/2 teaspoon of honey, sugar, or maple syrup to the mixture before chilling.

If you aren’t a big fan of coconut or you want to cut back on calories, feel free to substitute replace all the coconut milk with almond milk.

Toppings: plain or vanilla yogurt, coconut yogurt, shredded coconut, hemp hearts, chopped nuts, addition chopped or pureed mango


  • Serving Size: ~3/4 Cup
  • Calories: 362 kcals
  • Sugar: 13.5 g
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Carbohydrates: 28 g
  • Fiber: 11 g
  • Protein: 8 g
  • Cholesterol: 5 mg