Mango Chia Pudding (Printable)

Creamy tropical chia with coconut milk and fresh mango—chilled, vegan, and gluten‑free for breakfast or snack.

# What You Need:

→ Chia pudding

01 - 13.5 fl oz (1 can) full-fat unsweetened coconut milk
02 - 3 tablespoons pure maple syrup or agave syrup
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds

→ Mango topping

05 - 2 large ripe mangoes, peeled and diced
06 - 1 tablespoon fresh lime juice (optional)

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - Fresh mint leaves

# Steps:

01 - In a medium mixing bowl, whisk together the coconut milk, maple or agave syrup and vanilla extract until homogeneous and smooth.
02 - Add the chia seeds to the liquid mixture and stir thoroughly until seeds are evenly dispersed.
03 - For a smoother texture, transfer the mixture to a blender and pulse briefly until partially homogenized, then return to the bowl.
04 - Cover the bowl and refrigerate for at least 2 hours or overnight; stir once after 30 minutes to break up any early clumps and ensure even thickening.
05 - Peel and dice the mangoes into bite-sized pieces and, if using, toss gently with the lime juice to brighten the flavor.
06 - Stir the chilled chia mixture to loosen, divide evenly among four serving glasses or bowls, top with diced mango, and finish with toasted coconut flakes and mint leaves. Serve chilled.

# Expert Advice:

01 -
  • The pudding does all the work while you relax or get on with your day.
  • Every bite tastes like a summer holiday, no matter when you make it.
02 -
  • If you forget to stir the chia blend halfway through chilling, expect some stubborn lumps.
  • Blending the coconut milk and chia before chilling makes it as silky as any café’s, not just rustic and homey.
03 -
  • Always stir the chia mixture after 30 minutes in the fridge—neglecting this step makes for uneven texture later.
  • Use the ripest mangoes you can find; they’ll give the dish its big tropical payoff.
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