This simple 5 ingredient mango chia pudding is a healthy no-cook breakfast option that can be meal-prepped ahead of time. It tastes like a tropical vacation!
Post originally published January 2014; updated April 2023.
Have you tried chia seeds yet? I love mixing up my normal breakfast rotation with chia breakfast pudding every once in a while. This is my go-to vanilla overnight chia pudding recipe, but wanted to switch things up so I created this mango version too!
Since chia seeds need a little time to soak to get their characteristic pudding/gelatin texture, they are perfect for make-ahead breakfasts. This mango chia seed pudding is like a tropical dessert that you can enjoy for breakfast.
Want to learn more about the health benefits of chia seeds, check out my other post flaxseeds vs chia seeds: which is healthier?
Why You’ll Love this Recipe
- No-Cook: Chia seeds don’t need any cooking to create chia pudding. As the chia seeds sit in the milk, they soak it up and soften to create a creamy, pudding-like texture.
- Scalable: this vegan mango chia seed pudding recipe is written for one serving, but it can easily be scaled to meal prep several servings of chia pudding at the same time. Perfect for a grab-and-go breakfast for busy parents and teens.
- Diet & Allergen Friendly: this recipe is vegan, dairy free, egg free, and gluten free.
Ingredients You’ll Need
- Mango: use fresh mango for this recipe for the best flavor. However, you can use frozen mango if fresh is unavailable.
- Chia Seeds: black and white chia seeds both work in this recipe. You can usually find chia seeds at the store either in the bulk section or the baking aisle. They are one of our favorite vegan pantry staples.
- Milk: I usually use lite canned coconut milk for my chia pudding but you can use any plant-based milk that you prefer. Full fat coconut milk is a great option because it will make an extra creamy and rich chia pudding. If you don’t have coconut milk, you can use any plant-based milk that you prefer such as oat milk, almond milk, or soy milk.
- Maple Syrup: add a bit of extra sweetness with a tablespoon of maple syrup. If you don’t have maple syrup, you can also use agave or date syrup.
Variations
- Cardamom: add 1/2 teaspoon ground cardamom. This spice is delicious when paired with fresh mango.
- Ginger: add about 1/2-1 teaspoon of fresh grated ginger root to your pudding before chilling. If you don’t have fresh ginger, use 1/2 teaspoon ground ginger.
- Coconut: use coconut milk and top your pudding with coconut flakes or shredded coconut when serving.
- Lime: stir some lime zest into your mango chia pudding before chilling for a fun, zingy lime mango version.
How to Make Mango Chia Pudding
Step One: Add the mango, milk, maple syrup, and salt to a blender and puree until smooth. I like to use the single blender cup for my NutriBullet for this.
Step Two: Add the chia seeds, screw on the lid and shake to combine. Or pour the pureed mango mixture in to a bowl and whisk in the chia seeds until there are no clumps.
Step Three: Transfer chia pudding to a storage container and place in the fridge. After 10 minutes of chilling, stir it again with a whisk to get rid of any clumps.
Step Four: Store in an airtight container in the refrigerator until thickened. (About 2-3 hours to overnight). Top with more chopped mango, coconut flakes, and cashews to serve.
Serving Suggestions
Here are some of our favorite ways to serve this healthy mango chia pudding.
- Fresh or Frozen Fruit: lean into the tropical vibes and add some sliced banana, kiwis, or pineapple. Fresh raspberries also make a delicious topping.
- Dried Fruit: unsweetened coconut flakes or unsweetened shredded coconut both make great toppings for this plant-based mango chia pudding recipe.
- Seeds: hemp hearts or ground flax seeds will provide some additional fiber and health fats.
- Nuts: add some crunch as well as healthy fat by topping these oats with some cashews or macadamia nuts.
- Granola: add crunch to this chia pudding recipe by sprinkling some granola on top. This homemade vegan granola recipe is my favorite!
Expert Tips
- Use Fresh Mango: I have found that frozen mangoes do not have as much flavor as fresh. However, if you need to use frozen mango, thaw it on the counter before pureeing it. You may also need to add more maple syrup as frozen mangoes are often less sweet.
- Chill Time: For the thickest pudding consistency, chill your chia pudding overnight. However, you can serve this with only 2-3 hours of chilling if you need.
- Add Toppings when Serving: If you are adding any crunch toppings like coconut flakes or granola, you’ll want to add those when serving because they get soggy if you add them to the pudding when it is chilling.
Recipes FAQs
Yes, but I find that fresh mangoes will give you the best flavor in this chia pudding recipe.
Chia pudding has very little taste on it’s own as chia seeds are very plain. Since chia pudding has little flavor, you can add any flavor you like! In this version, we use fresh mangoes to give it a tropical flare.
Yes! Chia seeds are high in protein and provide heart healthy omega 3 fatty acids. They are also high in soluble fiber which can help lower cholesterol and supports gut health.
Storage
- Refrigerator: this mango chia pudding can be stored in an airtight container in the refrigerator for up to 4-5 days. If you want to meal prep for the week, make 4-5 servings at once and store in the fridge to eat all week.
- Freezer: chia pudding does not freeze well as the texture can become gritty.
More Chia Pudding Recipes
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Mango Chia Pudding
Equipment
Ingredients
- 1/2 cup chopped mango
- 1/2 cup lite coconut milk
- 1 tablespoon pure maple syrup
- 1 dash sea salt
- 2 tablespoons chia seeds
Instructions
- Puree mango, coconut milk, maple syrup, and sea salt 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
- Use Fresh Mango: I have found that frozen mangoes do not have as much flavor as fresh. However, if you need to use frozen mango, thaw it on the counter before pureeing it. You may also need to add more maple syrup as frozen mangoes are often less sweet.
- Toppings: plain or vanilla yogurt, coconut yogurt, shredded coconut, hemp hearts, chopped nuts, addition chopped or pureed mango
Nutrition
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Comments & Reviews
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 🙂
This looks amazing! Sadly I can’t drink almond milk due to an allergy. Is there an alternative you could suggest? Thank you!
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!
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.
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!
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
So glad to hear it! I love adding almond milk as well! 🙂
Now this is my kind of recipe! I love chia puds for breakfast so this is ideal for me.
Yum! I added a handful of spinach when blending for extra nutrients. It was BRIGHT green but still, just as tasty!
How fun! I love trying to sneak in more veggies whenever I can.
Made this with frozen pineapple. Tasted just like a Pina Colada!! Mmm mmm….
Oh my gosh! That does sound soo good! Love the idea of coconut and pineapple together.
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
Thanks, Alice! That’s really similar to the number I got too!
Oops, after I posted I found it written above! Thank you for the delish recipe – trying it this week for sure!
Isn’t this high in calories, carbs and sugar?
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.
I would love to know the nutritional value using only almond milk without the coconut.
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.
Mango Chia Seeds, is interesting…I love Chia Seeds. What’s the nutrition on this
calories, fat, fibers, etc…???
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!
nutritional info?
hi – quick question: should the seeds marinate in the fridge overnight or out on the counter?
Hi Heather,
You’ll want to put it in the fridge overnight.