Mango Chia Seed Pudding

4.84 from 6 votes

Creamy, naturally sweet, and thickened just with chia seeds, Mango Chia Seed Pudding is great served for breakfast or dessert.

As noted below, you can combine all of the ingredients into the pudding or you can reserve a small amount of the mangos and coconut milk and use them to top the individual puddings.

Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Prep Time20

Refrigerate Time30

Total Time50

Course: Dessert

Cuisine: Thai

Keyword: breakfast, easy dessert recipe, mango dessert, mango recipe, no added sugar

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

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

Frozen mangos vary in sweetness. The pineapple juice will add some extra sweetness just in case the mangos you use aren’t naturally super sweet. If you are worried that your mangos may still not be sweet enough or if you want to serve this for dessert and want to be sure it will have enough sweetness, feel free to stir in 3 Tbsp of sweetener of choice (honey, granulated sugar, agave, or maple syrup).

This recipe can be made up to 3 days ahead and stored in the refrigerator.

Nutrition