Name: Mango Chia Pudding Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Vegan
Ingredients: 1/4 cup chia seeds; 1 cup non-dairy mylk; 1 tsp vanilla extract; 2 tsp pure maple syrup; 1 pinch sea salt, optional; 1 cup frozen mango; 1/2 to 1 cup non-dairy mylk

Jump to Recipe· 4.8 from 41 reviews

If you’re hunting for a refreshing and nourishing treat that feels like a tropical vacation in a jar, you’re going to love this Mango Chia Pudding Recipe. It’s super easy to whip up, wonderfully creamy, and packed with wholesome ingredients that make it a perfect breakfast, snack, or dessert. Stick with me—I’ll walk you through everything so you nail this recipe on the first try, and trust me, your taste buds will thank you!

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Why This Recipe Works

Simple Ingredients: Minimal pantry staples come together to create a flavor-packed, healthy pudding.
Versatile Sweetness Level: Maple syrup adds just the right touch, and you can easily adjust it to suit your taste.
Creamy Texture from Chia Seeds: When soaked, chia creates a natural gelatinous consistency that’s both satisfying and nutritious.
Fresh Mango Puree: Using frozen mango mixed with plant-based milk gives a fresh, fruity topping that brightens each spoonful.

Mango Chia Pudding, tropical chia pudding, healthy mango dessert, easy chia pudding recipe, vegan mango snack - 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

For this Mango Chia Pudding Recipe, each ingredient plays a key role in balancing texture, flavor, and nutrition. Choosing ripe frozen mango and your favorite non-dairy milk makes all the difference here, so here’s a quick rundown to help you shop smarter.

Mango Chia Pudding, tropical chia pudding, healthy mango dessert, easy chia pudding recipe, vegan mango snack - 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 little powerhouses puff up beautifully when soaked, forming a silky pudding with a slight crunch.
Non-Dairy Mylk: I love almond or oat milk for a mild, creamy base, but coconut milk adds richness if you prefer.
Vanilla Extract: Just a splash adds warmth and depth to balance the fruity mango.
Pure Maple Syrup: A natural sweetener that doesn’t overpower—feel free to add more or less depending on your sweet tooth.
Sea Salt (optional): Just a pinch enhances all those sweet, tropical notes without making it salty.
Frozen Mango: Using frozen mango keeps things simple year-round and blends easily into a bright, thick puree when combined with plant milk.

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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

I love playing around with this mango chia pudding depending on my mood or what’s in the pantry. You should definitely make it your own—these little adjustments can make your pudding even more enjoyable!

Variation: Sometimes I swap out maple syrup for honey when I want a more floral sweetness, or add a squeeze of fresh lime juice for a zesty twist that brightens the mango flavor.
Dairy Option: If you’re not worried about keeping it vegan, whole milk or coconut cream work wonderfully for extra creaminess.
Texture Boost: Toss in a tablespoon of shredded coconut or a handful of chopped nuts for some chew and crunch.

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

Step 1: Mix the Chia Pudding Base

I start by whisking together chia seeds, my choice of non-dairy milk, vanilla extract, maple syrup, and a pinch of sea salt in a small bowl. Give it a thorough mix so the chia seeds don’t clump together. This is important for an even texture later. Then, I pour it into two jars or containers—airtight is key! Pop them in the fridge for at least 4 hours, or overnight if you can wait that long. That’s when the magic happens: the chia seeds soak up the liquid and turn into that silky pudding texture we love.

Step 2: Blend the Mango Puree

While the pudding is chilling, I take about a cup of frozen mango and toss it into a blender with 1/2 cup of my non-dairy milk. I blend until it’s smooth and creamy. If it’s too thick to blend easily, I add a bit more milk up to another 1/2 cup, but I like to keep it fairly thick so it sits beautifully over the pudding.

Step 3: Combine and Serve

After the pudding has had time to set, I pull it out of the fridge and gently fold the mango puree into it. Sometimes I like to layer the puree on top for presentation, then swirl it in just before eating—it looks so pretty and adds a fresh mango burst to every bite. Then, dig in and enjoy!

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Pro Tips for Making Mango Chia Pudding Recipe

Whisk Thoroughly: Stir the chia mixture well before refrigerating to avoid clumps sticking together.
Overnight Rest is Best: While 4 hours is the minimum, letting it soak overnight improves texture and flavor absorption.
Frozen Mango for Convenience: Using frozen mango means no peeling or chopping; plus, it blends into the perfect creamy puree.
Sweetness Tweak: Taste your pudding before chilling—chia absorbs some sweetness as it gels, so adjust syrup accordingly.

How to Serve Mango Chia Pudding Recipe

Mango Chia Pudding, tropical chia pudding, healthy mango dessert, easy chia pudding recipe, vegan mango snack - 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 often top mine with fresh mango cubes for extra freshness and color. Toasted coconut flakes add a lovely crunch and hint of nuttiness, while a sprinkle of chia seeds on top reminds you of the star ingredient. If you like a little zing, a few fresh mint leaves brighten the whole thing up beautifully.

Side Dishes

This pudding is great on its own for a light snack or breakfast, but if you want to round it out, try pairing with some crunchy granola, a handful of nuts, or even a warm slice of toast with nut butter for a more substantial meal.

Creative Ways to Present

For a fancy brunch or gathering, try layering the pudding and mango puree in clear glasses for a stunning parfait effect. Top with edible flowers or a drizzle of passionfruit syrup for that special occasion wow-factor. I once served this at a summer party, and people went nuts over how fresh and elegant it looked!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the pudding and mango puree separately in airtight containers in the fridge. This keeps the textures fresh. They’ll stay good for up to 3 days, but I find it’s best eaten within 24-48 hours.

Freezing

Freezing mango chia pudding isn’t my favorite because the texture changes after thawing—the chia can get a little watery. However, you can freeze mango puree alone in an ice cube tray for future use. Just thaw and blend again before combining with fresh pudding.

Reheating

This pudding is best served cold or at room temperature. If you prefer it a bit warmer for breakfast, let it sit out for about 10 minutes to lose chill, but avoid microwaving as it can alter texture and diminish freshness.

FAQs

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

Absolutely! Fresh mango works beautifully, especially when it’s in season and super ripe. Just blend it with non-dairy milk until smooth. Keep in mind that frozen mango creates a thicker, cooler puree that adds a nice chill to the pudding.
Can I prepare Mango Chia Pudding Recipe without a blender?

You can definitely make the chia pudding base without any special equipment. However, blending the mango puree ensures a smooth, creamy texture. If you don’t have a blender, mash the mango as finely as possible and stir it with the milk, though the texture will be chunkier.
What’s the best type of milk to use for this recipe?

I prefer almond or oat milk for a mild flavor, but coconut milk adds extra creaminess and tropical vibes. Use whatever plant-based milk you enjoy most or have on hand for a dairy-free pudding. You can also use dairy milk if you prefer.
Can I make this Mango Chia Pudding Recipe vegan?

Yes! This recipe is naturally vegan when you use plant-based milk and pure maple syrup as the sweetener. Make sure your vanilla extract doesn’t contain any animal products, and you’re good to go.

Final Thoughts

This Mango Chia Pudding Recipe has become one of my go-to healthy treats because it’s just so darn satisfying without any fuss. Whether you’re looking for a quick breakfast or a vibrant snack, it’s an easy, feel-good crowd-pleaser. Give it a try—you might find yourself making it again and again like I do. And hey, once you’ve mastered the base, you can riff on it endlessly to match your cravings. Enjoy every spoonful!