Learn how to prepare this mango chia pudding; simple, healthy, and delicious. Ready in minutes, it’s perfect for a quick and easy breakfast.
If you’ve tried our chocolate chia pudding before, you’ll undoubtedly love this mango version.
It’s fresh, filling, and can be prepped days in advance.
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Why you’ll love this recipe
- Quick and easy. With just a few simple ingredients and minimal prep time, mango chia pudding gets ready without hassle!
- Delicious. Mango and chia seeds combine to create a sweet and refreshing flavor that is sure to please everyone.
- Easy to customize. You can customize your chia pudding with a variety of toppings, such as fresh fruit, nuts, coconut flakes, or granola.
- Healthy. Chia seeds are a good source of fiber, protein, and omega-3 fatty acids.
What I love the most about this recipe is its versatility. It can be enjoyed as a breakfast, snack, or dessert. You can also adjust the sweetness level to your liking by adding more or less sweetener to the recipe.
Just a handful of simple ingredients are needed to make this chia pudding. Here is what you’ll need:
- Soy milk. You can also use coconut or almond milk.
- Maple syrup. Adds sweetness and flavor to the pudding.
- Sea salt. Optional.
- Pure vanilla extract. Adds a subtle vanilla flavor.
- Chia seeds. Use black or white chia seeds.
- Mango. Ripe mangoes are preferred, but frozen ones work too.
- Raspberries. You can use other berries, too, such as strawberries or blueberries.
How to make mango chia pudding
Step 1: Prepare mango chia pudding
Mix maple syrup, soy milk, sea salt, chia seeds and vanilla in a bowl or jug. Stir well and keep the pudding in the refrigerator for 4-6 hours, ideally overnight.
Step 2: Prepare mango coulis
Puree the mango flesh to prepare mango coulis to assemble the pudding.
Step 3: Prepare raspberry coulis
In a bowl, add raspberries and maple syrup. Crush it lightly with a fork to prepare a chunky raspberry coulis.
Step 4: Assemble
Add a layer of chia pudding, mango coulis, and raspberry coulis in a glass to serve and enjoy!
Tips to make the best recipe
- Ripe mangoes are sweeter and more flavorful, giving your pudding a better taste.
- Chia seeds need time to absorb the liquid and thicken the pudding. Let the mixture sit for at least 15 minutes before transferring it to the refrigerator.
- If you prefer your pudding on the sweeter side, you can add honey or another sweetener. You can also use sweetened almond milk to add some extra sweetness.
To store. Place leftover pudding in an airtight container and store it in the refrigerator for 4-5 days.
To freeze. In freezer safe container, mango chia pudding can be frozen for weeks or months. Make sure to thaw it well before serving.
More sweet breakfast recipes to try
Frequently asked questions
Chia pudding contains proteins, omega-3 fatty acids, antioxidants, and fiber. Your stomach will remain full for longer, which helps you avoid unhealthy junk food. As it’s a fiber-rich food, it will also help you lose weight quickly.
Due to the high fiber content, chia pudding helps burn fat. When your fiber intake is high, your stomach will remain full for longer, which helps in weight loss.
Mango Chia Pudding
- 1 1/2 cups Soy Milk or Almond/Coconut Milk
- 1 1/2 tablespoons Maple Syrup or Agave Nectar
- 1 Pinch Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 6 tablespoons Chia Seeds
- 1 large Mango
- 1/2 cup Raspberries
- 2 teaspoon Maple Syrup
- In a measuring jug or bowl, combine Soy Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge for between 4-6 hours, or ideally, overnight. You may want to stir the pudding halfway through the process to loosen as it will get thicker at the bottom.
- Once your pudding is ready and before assembling, purée the flesh of your Mango to form a simple, healthy Mango Coulis.
- Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork. You don’t want a smooth coulis, but rather a chunky Raspberry Coulis.
- Layer Chia Seed Pudding, Mango Coulis and Raspberries in a glass.