You're going to fall in love with this Mango Chia Pudding recipe! It's vegan, gluten-free, and made with simple and nutritious ingredients like plant-based milk, ripe mango, and chia seeds.
If you know me, you know how much I love make-ahead breakfast recipes.
Chia seed pudding is one of my absolute favorite ways to get an extra boost of plant-based protein and fiber but without the hassle of waking up early and making breakfast from scratch.
Prep ahead the night before and you'll have this delicious and easy mango chia seed pudding ready to go in the morning!
What are Chia Seeds?
Chia seeds are edible seeds that come from the desert plant Salvia hispanica. It is a member of the mint family that grows in southern Mexico.
Chia seeds are an excellent source of omega-3s as well as a great source of fiber, plant-based protein, antioxidants, magnesium, and potassium.
Types of Chia Seeds
There are black chia seeds and white chia seeds. The difference between the two is very minimal. You can use both or either for chia pudding.
The flavor of chia seeds is described as being very mild and slightly nutty. To learn more about chia seeds, see my post What Do Chia Seeds Taste Like?
With just 6 simple ingredients, this delicious creamy Mango Chia Pudding is sweet, creamy, and perfect for busy mornings!
Mango: Mashed ripe mango is mixed into the chia pudding to add natural sweetness and a delicious mango flavor!
Chia Seeds: The texture of soaked chia seeds becomes a gel-like consistency that is creamy and delicious! You can find chia seeds at most major grocery stores but I typically order the brand Nature's Intent.
Plant-Based Milk: You can use unsweetened almond milk, cashew milk, oat milk, or your favorite non-dairy milk. I recommend unsweetened because the maple syrup and mango are sweet already.
Maple Syrup: Just a touch for added sweetness- can omit if you don't want added sugar.
Add-Ins: A pinch of salt and vanilla extract are my favorite additions but you can add whatever you enjoy.
The great thing about chia pudding is that it requires minimal ingredients and no special equipment!
If you plan on taking them on the go or meal-prepping a few at a time, I recommend buying a few jars with lids.
How to Make This Recipe
Full recipe in the recipe card below.
Mash half of the ripe mango in a shallow bowl. Alternatively, you can use a food processor. Save the remaining half of the mango for serving.
Whisk together the mashed mango, chia seeds, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need a couple of hours to soak up the liquid to become nice and creamy.
Top with mango chunks and any other toppings and enjoy!
- Mango chunks and chopped mint (my favorite!)
- Chopped nuts like pistachios or cashews
- Coconut shreds
- Fresh fruits like berries and pineapple chunks
Substitutions & Additions
This is the perfect make-ahead breakfast or meal prep recipe because it can be customized completely to your preferences.
Maple Syrup: You can use brown sugar, coconut sugar, or agave syrup. Or if the mango is sweet enough for you, leave it out!
Plant-Based Milk: Any non-dairy milk will work in this. Coconut milk would be delicious for an extra creamy tropical chia pudding.
Mango: If you don't like mango, try my regular chia pudding or banana chia pudding instead!
Chia Seeds: If you don't enjoy chia pudding, try overnight oats instead!
Make it with Tropical Flavors: Add full-fat coconut milk or light coconut milk and top with extra mango and coconut flakes! Pineapple would be delicious as well.
Tips & Tricks
Use ripe mango! An unripe mango won't be sweet and will be hard to mash.
Use the appropriate jar: An 8oz jar will be filled to the top with chia pudding and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the chia pudding with you on the go.
Wait to add toppings: This is important! Take the extra few seconds in the morning to add the toppings fresh.
Make sure you mix your chia pudding until well combined. This will break up any clumps of seeds and ensure the mixture will be set correctly. Sometimes chia seeds can clump and settle at the bottom of the jar and won't be as creamy so give it a good stir!
Don't love the texture? Try blending the chia seed pudding. This will create a more traditional pudding texture and an extra creamy pudding with no seed texture.
Chia seed pudding can last 5-7 days in the fridge when stored in an airtight container or glass jar.
Frequently Asked Questions
Chia pudding is vegan when made with non-dairy milk.
Yes, this chia pudding recipe is completely gluten-free.
Sometimes the chia seeds will settle at the bottom- just give it a good stir.
Chia seed pudding needs time to soak up the liquid. If it's runny, it needs more time.
2 tablespoons of chia seeds to ½ cup of liquid are the perfect ratio for 1 serving.
Chia Pudding Recipes
Chia pudding can be a healthy breakfast, dessert, or snack. It's a great option for easy grab-and-go mornings and has wonderful health benefits! If you love this recipe, try these other chia seed pudding recipes.
Mango Chia Pudding
- 1 Ripe Mango
- ¼ cup Chia Seeds
- 1 cup Plant-Based Milk unsweetened
- 1 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract
- Pinch of Kosher Salt
- Mash half of the ripe mango in a shallow bowl. Save the remaining half for serving.
- Whisk together the mashed mango, chia seeds, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
- Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
- Top with mango chunks and any other toppings and enjoy!
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