Mango Chia Pudding

Mango Chia Pudding is a simple 5-ingredient treat that takes only minutes to make. This healthy vegan breakfast or dessert pudding is loaded with fruit and sweetened with just a touch of maple syrup so it satisfies your sweet tooth while keeping your diet on track.

Why I love Mango Chia Pudding

These mango chia puddings are pretty, delicious and filled with nutrients. They are perfect for breakfast, a snack or dessert. Can a recipe get any better than this?

Oh wait.....Have I told you that these cute little breakfast puddings also take only take 10 minutes to put together? And they can be made the night before so you can just pull one out of the fridge in the morning and enjoy!

Do you need any other reasons to love this mango pudding? I think it is time we all make some.

Ingredients

• Mango – peel and dice a fresh mango or use 1 cup cubed mango.
• Almond Milk – swap in coconut milk, oat milk or even cow's milk if preferred.
• Chia Seeds - Filled with nutrients, these seeds will thicken the pudding.
• Maple Syrup – or use honey.
• Toasted Coconut Flakes – you can use sweetened or unsweetened coconut depending on your preferences and your dietary needs.

See the recipe card for quantities.

Instructions

1. Chop and puree the mango until smooth.
2. Combine chia seeds and almond milk. Let rest in the fridge for about 15 minutes.
3. Toast coconut flakes in a dry skillet until lightly browned.
4. Layer a jar or parfait glass with mango and the chia seed mixture. Repeat and top with toasted coconut.

Hint: The almond milk and chia seed mixture will thicken as it sits. Combine the ingredients at least 15 minutes before building these pudding/parfaits for easy layering.

Substitutions

Mango Chia Pudding is naturally vegan and loaded with fruit. You can make some simple substitutions to make this recipe fit your tastes and dietary preferences.

• Milk – Vegan milk like almond or coconut milk works well in this recipe but you can use cow's milk if you prefer. If the fat content is a concern, choose lower fat coconut milk if necessary.
• Fruit – You can use a variety of fruit in place of the mango. Experiment with your favorites but we also like to make this with peaches. Also don't be afraid to use frozen cubed mango.
• Maple Syrup – Make this mango chia pudding with maple syrup, honey or another liquid sweetener. We don't recommend regular sugar as it will give the pudding a crunchy texture. You could also leave the sweetener out if desired or add more if it's not as sweet as you would like.

Variations

I love everything about this mango chia pudding from how simple it is to make to how beautiful it looks when I serve it. Here are a few tips to help you customize this recipe and make it your own.

• Swap The Fruit – Swap the mango for another sturdy fruit such as peaches, strawberries, pumpkin or even sweet potato.
• Skip the Layers - I love the look of the layers in this recipe but you can make this even simpler by combining all of the ingredients together and serving in a cup or jar.
• Top It Off – I love the addition of toasted coconut on top of the Mango Chia Pudding. If you're not a fan of coconut you can omit it and top with fresh cubbed mango and a sprig of fresh mint instead.

Storage

One of the best things about this recipe is that it will keep well in the fridge for 3 to 5 days. It's so easy to make a batch of these early in the week so you have a simple breakfast waiting on you every morning.

Mango chia pudding also freezes really well. Layer the pudding in sealable jars and place in the freezer for up to 3 months. Thaw overnight in the fridge and enjoy in the morning.

Top tip

These breakfast puddings store well for several days. Make a batch early in the week for a quick and simple breakfast option all week long.

FAQs

More Easy Breakfast Ideas

• Greek Yogurt Breakfast Parfaits
• Green Pina Colada Smoothie
• Banana Chocolate Chip Breakfast Cookies
• Chocolate Baked Oatmeal from Cooking with Mima

If you like this Mango Chia Pudding, please leave a 5-star rating.

RECIPE

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