Mango Chia Seed Pudding
Published Feb 12, 2020•Updated Feb 26, 2025
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This Mango Chia Seed Pudding Recipe is creamy, naturally sweet, and is great to prep in advance. Just whisk the ingredients, refrigerate, and enjoy the pudding for breakfast or dessert.
Frozen mango is a staple in our house. Isn’t there something so sunny and cheerful about mango in any form? If you’ve been reading for a while, you’ve surely seen the 5 pound bags of organic cubed mango from Costco popping up here on the blog. We keep these giant bags of mango in the freezer and always find new ways to use them.
Mango is naturally sweet, packed with Vitamin C (which I can never get enough of in winter / cold season), and best of all, my kids love it! As a result, this quick and easy chia seed pudding with mango is one of my go-to meal prep options for hectic weeks.
Looking for more ways to use mango? Try Mango on Sticky Rice (one of the first recipes I learned to make when I lived in Thailand). Or do you want another breakfast option? One of the easiest ways to use frozen mango is in a Mango and Spinach Green Smoothie. For something savory, try Slow-Cooker Mango Chicken or Crunchy Thai Ramen Noodle Salad.
What You’ll Love
Mango chia seed pudding isn’t exactly the same as a traditional dessert pudding like my homemade chocolate pudding. However, the chia seeds help thicken the mixture, giving it a similar bouncy, chewy texture.
Quick to make, it’s guaranteed to become one of your new favorite recipes! Not only is it failproof to prepare, but it comes together with just four simple ingredients, is naturally sweetened, ultra creamy, and packed with nutrients and fiber.
Plus, this recipe is gluten-free and vegan, making it suitable for a variety of dietary needs. Serve it on its own or with your favorite toppings for an option even picky eaters love.
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Ingredients
- Mango – Frozen mango cubes are easy to use and available year-round. Look for these in 1-pound bags at most grocery stores. Or, get the 5-pound bags from Costco, and just use a bit at a time. Fresh mango will also work here, but be sure you have 1 pound of cubes after you’ve discarded the peel and pits.
- Coconut Milk – Be sure to use the canned variety of coconut milk. I prefer regular or full-fat coconut milk (not “light”) in this dish because it gives the pudding a super rich, creamy texture. Light coconut milk will work just fine if you want to reduce the calories.
- Pineapple Juice – Any type of juice will work here, but be sure you get something without any added sugar if you want to keep the sugar amounts down. Pineapple juice works well since it has similar tropical flavors that blend well with mango.
- Chia Seeds – Chia seeds are key here. These little nutrient-packed seeds are widely available now at most grocery stores near other natural, health products or in the baking section. Natural and health food stores often sell these in bulk bins so you only need to buy as much as you need.
How to Make It
- Combine – Combine the mango, coconut milk, and pineapple juice in a blender or food processor, and blend until smooth. Then, add the chia seeds, whisking to distribute evenly.
- Chill – Refrigerate for a few minutes or until the pudding starts to set.
- Portion – Divide the pudding into individual serving bowls or jars. (I like 8 ounce mason jars!) Then, transfer it back to the fridge to set completely.
- Serve – Enjoy cold topped with reserved mango cubes, coconut milk, and coconut flakes, if desired.
Possible Variations
- Change fruit – This pudding will work with almost any fruit you’d like. Try it with other tropical fruit or even with strawberries for a pudding that resembles strawberries and cream.
- Vanilla extract – Whisk in vanilla extract for a slightly sweeter flavor and extra depth.
- Add sweetener – Mango is usually fairly sweet and, combined with pineapple juice, it makes this pudding lightly sweet without added sugar. However, mangos can vary in the amount of sweetness they have. You can add a bit of sweetener if you want to ensure that the finished pudding is more sweet. Any sweetener will work – honey, sugar, agave, or maple syrup are great options.
Frequently Asked Questions
Mango is an excellent source of fiber, vitamins, and nutrients such as vitamin C, and chia seeds are a great source of fiber and healthy omega fats. As a result, this is a healthy option in my book! Of course, be sure to consult your doctor with any specific questions or concerns.
Stored in an airtight container in the refrigerator, this recipe will stay fresh for up to 3 days.
More Mango Recipes
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Mango Chia Seed Pudding
Equipment
- Blender
- Mixing Bowls
- Jars or Bowls
Ingredients
- 1 pound Frozen Mango Cubes
- 1 14 ounce can Coconut Milk (I prefer the thick, creamy flavor of regular coconut milk over “light” coconut milk here, but either will work)
- 6 ounces Pineapple Juice (look for juice with no added sugar; substitute any other tropical fruit juice like orange)
- 1/2 cup Chia Seeds
Instructions
- Note: For presentation, if you’d like, reserve a few cubes of mango and 2 Tbsp of coconut milk to top the finished pudding. If you don’t want to add those finished elements, just add all of the mango cubes and coconut milk to the blender in step #2.
- Combine mango cubes, coconut milk, and pineapple juice in a blender and blend until smooth. Stir chia seeds into mango mixture. Refrigerate for 15 minutes to let the pudding start to set.
- Transfer pudding to individual serving bowls or jars (I like 8-oz mason jars for this).
- Return pudding to the refrigerator for at least 30 minutes more and up to 3 days.
- If you reserved mango cubes and coconut milk, add these to the top of the individual pudding portions just before serving.
- Serve chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
