If you’re looking for a fresh, healthy dessert or breakfast that feels like a tropical vacation in a jar, you’re going to love this Mango Chia Pudding Recipe. It’s creamy, naturally sweet, and just the right texture to satisfy those cravings without weighing you down. Trust me, once you whip this up, it’ll become your go-to quick treat for busy mornings or afternoon snacks.

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Why This Recipe Works

Simple, wholesome ingredients: No fancy stuff, just pantry staples and frozen mango that come together effortlessly.
Perfect texture: The chia seeds create that naturally thick, pudding-like consistency that’s oh-so satisfying.
Flexible and forgiving: Whether you like it sweeter, creamier, or more mango-forward, it’s easy to adjust.
Ready in advance: Prep it the night before and wake up to a delicious, grab-and-go breakfast or snack.

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, easy mango chia dessert, quick chia pudding - The image shows three glass cups filled with a two-layer dessert placed on a white marbled surface. Each cup has a thick bottom layer of gray chia pudding with a grainy texture. On top of this is a smooth, bright yellow mango puree layer. Each cup is garnished with a small pile of granola, white shredded coconut, and a single dark blackberry. Shiny silver spoons are placed inside the cups, resting against the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Mango Chia Pudding Recipe really lies in its minimal and purposeful ingredients. Each one plays a role in bringing together that creamy, tropical goodness—and I’ll help you pick the best versions so your pudding turns out flawless every time.

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, easy mango chia dessert, quick chia pudding - Flat lay of a small white ceramic bowl of black chia seeds, a whole fresh mango sliced to show vibrant orange flesh, two small white ceramic bowls each filled with creamy non-dairy mylk, a small white ceramic bowl of golden pure maple syrup, a whole vanilla bean pod, and a small white ceramic bowl of fine sea salt crystals placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chia seeds: These babies are little nutritional powerhouses, packed with fiber and omega-3s, and they effortlessly gel to give pudding its signature thickness.
Non-dairy mylk: I prefer almond or oat milk for a mild touch, but any plant-based milk works—just choose unsweetened to control sugar levels.
Vanilla extract: Adds a warm, inviting flavor that makes the pudding taste richer than it actually is.
Pure maple syrup: Offers natural sweetness and a hint of caramel that pairs beautifully with mango.
Sea salt: Just a pinch balances the sweetness and enhances all the flavors.
Frozen mango: The star of the show—it makes blending so easy and gives that fresh tropical punch year-round.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Mango Chia Pudding Recipe is how easily it adapts. Over time, I’ve tried different twists based on what mood I’m in or ingredients I have on hand. Don’t be afraid to get creative and put your own spin on it!

Variation: Sometimes I swap out maple syrup for honey or agave if I want a different flavor profile, or I add a sprinkle of cinnamon or cardamom for a warm spice note that complements the mango beautifully.
Dairy option: While I love the non-dairy mylk for its lightness, using coconut milk makes it extra creamy and tropical if you’re craving decadence.
Boost with protein: Adding a scoop of plant-based protein powder turns this pudding into a more substantial breakfast, especially useful on rushed mornings.

Step-by-Step: How I Make Mango Chia Pudding Recipe

Step 1: Whisking the chia seeds

I like to start by whisking chia seeds, mylk, vanilla, maple syrup, and a pinch of sea salt right in a small bowl. This ensures the seeds are evenly dispersed and don’t clump up later. It’s super important to whisk well at this stage—you’ll see how those tiny seeds start to absorb the liquid and thicken.

Step 2: Refrigerate and wait patiently

The hardest part of this whole recipe? Waiting for the pudding to set! Pop your mixture into airtight containers or jars and chill for a minimum of 4 hours, but overnight is even better. This resting time allows the chia seeds to absorb the liquid completely and achieve that perfect creamy pudding texture.

Step 3: Blend the mango puree

While the pudding is setting, toss frozen mango and about half a cup of your mylk into a blender. Blend until smooth, adding more milk as needed to reach a luscious puree consistency—think thick but pourable. This fruity topping is what makes this Mango Chia Pudding Recipe stand out and taste fresh.

Step 4: Combine and serve

Once your chia pudding is set, simply pour the mango puree on top and gently fold it into the pudding to create a marbled effect—or stir thoroughly if you want it mixed. Then, dig right in! It’s ready to enjoy immediately or keep chilled for later.

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Pro Tips for Making Mango Chia Pudding Recipe

Whisk early and often: Whisking the chia and liquid mixture thoroughly and every 10 minutes during the first half hour prevents clumps.
Choose ripe mango: Using frozen mango is convenient, but if you have fresh ripe mangoes, they make the puree extra flavorful and naturally sweeter.
Adjust sweetness carefully: Since mango adds natural sugar, taste the pudding before adding maple syrup to avoid over-sweetening.
Store airtight: Using airtight jars keeps the pudding fresh and absorbs minimal fridge odors.

How to Serve Mango Chia Pudding Recipe

Mango Chia Pudding, healthy mango chia pudding, tropical chia pudding, easy mango chia dessert, quick chia pudding - Three clear glasses filled with two layers are shown on a surface with white marbled texture. The bottom layer is thick with small black chia seeds visible in a light gray creamy mixture, making a speckled pattern. On top is a smooth bright yellow layer, covering the chia seed layer evenly. Each glass is garnished with a small heap of toasted brown granola, white coconut flakes, and a dark black blackberry placed on top. Each glass has a silver spoon standing inside from the back. There is a white cloth on the surface near the front left glass. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with an extra sprinkle of toasted coconut flakes and a few fresh raspberries or blueberries. The coconut adds a lovely crunch and that island vibe, while berries brighten up the sweet mango flavors beautifully.

Side Dishes

Pairing it with a small handful of granola or nutty crackers makes for a well-rounded, satisfying snack or breakfast. Sometimes I’ll add a side of avocado toast to keep things savory and balanced.

Creative Ways to Present

For special occasions, I like layering the pudding and mango puree in clear glasses to show off the vibrant colors, then topping with edible flowers or mint leaves. It’s simple but feels fancy when guests come over.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in glass jars with tight lids in the fridge for up to 3 days. It’s great for meal prepping breakfasts or snacks, and the pudding only gets better as flavors meld.

Freezing

I haven’t had great luck freezing this pudding—it changes texture once thawed, becoming more watery. I recommend enjoying it fresh or refrigerated instead.

Reheating

This pudding is best served cold, so no need to reheat. If you find it’s too thick after sitting in the fridge, simply stir in a splash of mylk to loosen it up before eating.

FAQs

Can I use fresh mango instead of frozen in this Mango Chia Pudding Recipe?

Absolutely! Fresh mango works wonderfully if it’s ripe and sweet. Just puree it with a little non-dairy milk to reach the right consistency. Frozen mango conveniently adds a chilled element and is available year-round, but fresh can elevate the flavor when in season.
How long does the chia pudding keep in the refrigerator?

Stored in airtight containers, this pudding stays fresh up to 3 days. For best texture and flavor, consume within that timeframe and give it a good stir before eating.
Can I make this pudding without sweetener?

Yes, you can skip the maple syrup if you prefer lower sugar or want to rely on the mango’s natural sweetness. Just keep in mind the pudding may taste less sweet, so using very ripe mango helps balance the flavors.
What’s the best non-dairy milk to use for this recipe?

I recommend almond, oat, or coconut milk depending on your flavor preference. Almond is light, oat is creamy and neutral, and coconut gives that tropical bonus that pairs especially well with mango.

Final Thoughts

This Mango Chia Pudding Recipe has genuinely won me over with its simplicity and bright, fresh flavors. It’s a little jar of sunshine when you need a pick-me-up or a nutritious start to your day. I hope you give it a try and find it as easy and rewarding as I do. Once you taste that creamy chia goodness swirled with sweet mango, I promise you’ll keep coming back for more!

Mango Chia Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews

Author: Amanda
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 2 servings
Category: Breakfast
Method: No-Cook
Cuisine: Fusion
Diet: Vegan

Print Recipe

Description

A refreshing and healthy Mango Chia Pudding made with nutrient-rich chia seeds and creamy non-dairy mylk, topped with a smooth mango puree. Perfect for a vegan and gluten-free breakfast or snack.

Ingredients

Chia Pudding:

1/4 cup chia seeds
1 cup non-dairy mylk
1 tsp vanilla extract
2 tsp pure maple syrup
1 pinch sea salt (optional)

Mango Puree:

1 cup frozen mango
1/2 – 1 cup non-dairy mylk

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Instructions

Prepare Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, maple syrup, and optional sea salt until well combined. Divide the mixture evenly into 2 airtight containers or jars.
Refrigerate Chia Pudding: Place the containers in the refrigerator and allow the chia pudding to set for a minimum of 4 hours or preferably overnight, so the seeds absorb the liquid and the pudding thickens.
Make Mango Puree: Add frozen mango and 1/2 cup of non-dairy mylk into a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup mylk to achieve a creamy puree consistency.
Combine and Serve: Remove the chia pudding from the refrigerator and pour the mango puree over the top. Gently stir the mango puree into the chia pudding. Serve immediately and enjoy this vibrant and nutritious dessert or snack.

Notes

Use coconut milk or almond milk as your preferred non-dairy mylk for different flavors.
For a sweeter pudding, add more maple syrup according to taste.
Frozen mango preserves freshness but fresh mango can be used when in season.
For a smoother puree, blend mango for an extra 30 seconds.
Sea salt is optional but enhances the flavor balance of the pudding.