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Home » Recipe » Course » Breakfast

Mango Chia Pudding

Created On: January 16, 2014 | By Debbie | 32 Comments

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

Mango Chia Breakfast Pudding | Dietitian Debbie Dishes this …

Have you tried chia seeds yet? I know they may seem a little like a weird “hippie” food, but they are actually really good and chock full of good-for-you nutrients like heart healthy Omega 3s. I love mixing up my normal breakfast rotation with chia cereal every once in a while. Since chia seeds need a little time to soak to get their characteristic pudding/gelatin texture, they are perfect for make-ahead breakfasts.

Mango Chia Breakfast Pudding

I wanted to liven up the mango flavor a bit more in these so I actually pureed some mango and added that to the milk I normally use to soak the seeds.This method gave the chia seeds a lot more flavor rather than just adding flavor afterwards with the topping. I plan on doing this with a few other fruits over the next couple of weeks – it was so good!

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Mango Chia Breakfast Pudding

Mango Chia Pudding

Created by: Deborah Davis

Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
1
Mix up this mango chia pudding in a mason jar so you can take it on the go! Perfect for busy weekday mornings.
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Ingredients
  

  • 2 tablespoons chia seeds
  • 1/2 cup chopped mango fresh or frozen
  • 1/3 cup plant-based milk use any you like: coconut, almond, soy, hemp, oat all work well!
  • Optional: 1/2-1 tablespoon maple syrup
  • To Serve: yogurt shredded coconut, hemp hearts

Instructions

  • Puree mango and milk together in a blender until smooth.
  • 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, shredded coconut, or hemp hearts.

Notes

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

Nutrition

Calories: 362kcal | Carbohydrates: 28g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Fiber: 11g | Sugar: 13.5g

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Mango Chia Breakfast Pudding

 

posted in: 10 Ingredients or Less, Breakfast, Gluten-Free, Meal Prep, No Bake, Vegan

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    Comments & Reviews

  1. Heather says

    January 23, 2015

    hi – quick question: should the seeds marinate in the fridge overnight or out on the counter?

    Reply
    • DietitianDebbie says

      January 23, 2015

      Hi Heather,
      You’ll want to put it in the fridge overnight.

      Reply
  2. berty says

    January 28, 2015

    nutritional info?

    Reply
  3. Rimona says

    January 28, 2015

    Mango Chia Seeds, is interesting…I love Chia Seeds. What’s the nutrition on this
    calories, fat, fibers, etc…???

    Reply
    • DietitianDebbie says

      January 29, 2015

      Hey Rimona,
      This was an older recipe on my blog, so I hadn’t had the chance to add the nutrition information, but you’ll find it there now. Thanks so much for stopping by!

      Reply
  4. Alice says

    January 29, 2015

    Nutrition (per serving): Calories: 345; Total Fat: 23g; Saturated Fat: 15g; Monounsaturated Fat: 1g; Cholesterol: 4mg; Sodium: 30mg; Total Carbohydrate: 28g; Dietary Fiber: 12g; Sugars: 14g; Protein: 10g

    Reply
    • DietitianDebbie says

      January 29, 2015

      Thanks, Alice! That’s really similar to the number I got too!

      Reply
      • Alice says

        January 29, 2015

        Oops, after I posted I found it written above! Thank you for the delish recipe – trying it this week for sure!

        Reply
        • Karla says

          February 1, 2015

          Isn’t this high in calories, carbs and sugar?

          Reply
          • DietitianDebbie says

            February 3, 2015

            Hi Karla,
            Great question! Since I consider this mango chia breakfast cereal a complete breakfast, I would say that the nutrient content is just about right for a meal. If you are aiming for an intake of at least 1500 kcals a day, a breakfast with around 400-500 calories would be just right. The sugar content is also not high for a fruit based breakfast. In fact, it is very similar to that of a light fruit yogurt but you get so many more great nutrients with this recipe and not the extra long list of ingredients. Also, the 28 grams of carbohydrates can be adjusted by subtracting out the 11 grams of fiber. So this breakfast would only provide about 1 carbohydrate serving for those counting carbs for diabetes. Hope that helps! Let me know if you have additional questions.

    • Faith Black says

      February 19, 2015

      I would love to know the nutritional value using only almond milk without the coconut.

      Reply
      • DietitianDebbie says

        February 21, 2015

        Hey Faith,
        Here’s the nutrition information for just almond milk –> 233 kcals, 32 g carbohydrates, 10 g total fat, 1 g saturated fat, 11 g fiber, and 6 g protein.

        Reply
  5. Jenny says

    February 3, 2015

    5 stars
    Made this with frozen pineapple. Tasted just like a Pina Colada!! Mmm mmm….

    Reply
    • DietitianDebbie says

      February 3, 2015

      Oh my gosh! That does sound soo good! Love the idea of coconut and pineapple together.

      Reply
  6. Clare Chalmers says

    February 8, 2015

    5 stars
    Yum! I added a handful of spinach when blending for extra nutrients. It was BRIGHT green but still, just as tasty!

    Reply
    • DietitianDebbie says

      February 8, 2015

      How fun! I love trying to sneak in more veggies whenever I can.

      Reply
  7. Thalia @ butter and brioche says

    February 12, 2015

    5 stars
    Now this is my kind of recipe! I love chia puds for breakfast so this is ideal for me.

    Reply
  8. Rafiqua says

    June 30, 2015

    Love this! I’ve made it so many times already. I have started subbing out the coconut milk for unsweetend almond milk but it still tastes divine! Thank you

    Reply
    • Dietitian Debbie says

      June 30, 2015

      So glad to hear it! I love adding almond milk as well! 🙂

      Reply
  9. Ken Haberman says

    December 18, 2015

    5 stars
    Don’t forget. There’s always light coconut milk for those of us who can’t digest a lot of fat! You might be able to ramp up the protein by using some Greek yogurt in there somewhere.

    Reply
    • Dietitian Debbie says

      December 18, 2015

      Thanks for the light coconut milk suggestion, Ken. I also agree, you could easily add Greek yogurt to this! In fact, I would make a bowl of half chia pudding and half Green yogurt, stir together, and top with fruit OR layer all those to make a pretty parfait. YUM!

      Reply
  10. Joelle says

    January 3, 2016

    This looks amazing! Sadly I can’t drink almond milk due to an allergy. Is there an alternative you could suggest? Thank you!

    Reply
    • Dietitian Debbie says

      January 3, 2016

      Hi Joelle,
      You can easily substitute any other milk you prefer such as regular dairy milk, rice milk, or soy milk. Any of them will work!

      Reply
  11. Trudy says

    January 6, 2016

    Thank you for this very simple but amazing receipy. I have just found out about Chai seeds and trying to find ways to put them in my diet. Also am on the Daniel Fast which is more restricted than a vegan diet, so am very happy to find this receipy. I didn’t have any mango but had a can of pineapple in natural juice and used this instead with just almond milk. Topped it with the rest of the pineapple, coconut flakes and almond slices YUMMY and so health. Thank you again 🙂

    Reply

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