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 cup non-dairy mylk; up to 1/2 cup non-dairy mylk, to adjust consistency

Jump to Recipe· 4.8 from 17 reviews

Hey friend, if you’re looking for a light, refreshing, and oh-so-versatile treat, you’re going to adore this Mango Chia Pudding Recipe. It’s one of those dishes that feels like a little tropical vacation in a jar, perfect for breakfast, a snack, or even dessert. Plus, it’s easy-peasy and packed with nutritious goodness that’ll keep you energized. Stick around and I’ll walk you through everything you need to know to nail it every time!

🤍

Why This Recipe Works

Balanced Sweetness: The natural sweetness of mango pairs perfectly with the mild chia pudding base, so you don’t need a ton of added sugar.
Simple Ingredients: No fancy stuff here—just chia seeds, non-dairy mylk, and mango puree, making it accessible and allergen-friendly.
Make-Ahead Friendly: It chills overnight, saving you time and giving the chia seeds just enough time to gel up beautifully.
Creamy & Refreshing: Combining creamy non-dairy mylk with fruity mango creates a luscious texture that feels indulgent without the guilt.

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

This Mango Chia Pudding Recipe strikes the perfect balance with each ingredient playing a vital role. The chia seeds soak up the liquid to create that signature pudding texture, while the mango puree adds tropical sweetness and brightness. Using a non-dairy mylk makes it vegan-friendly and keeps the pudding light. Here’s a quick rundown of why you’ll want these specific ingredients on hand:

Mango Chia Pudding, healthy mango chia pudding, easy chia pudding recipes, tropical mango dessert, vegan chia pudding - 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: They’re nutritional powerhouses — rich in fiber, omega-3s, and protein — and they thicken beautifully when soaked.
Non-Dairy Mylk: I love almond or oat milk here for creaminess without heaviness, but you can pick your fave plant-based option.
Vanilla Extract: Adds subtle warmth and depth that brings the flavors together.
Maple Syrup: A natural sweetener that complements mango’s fruity notes without overpowering.
Sea Salt (Optional): Just a pinch brightens the flavors and balances the sweetness.
Frozen Mango: Using frozen mango is a great trick—it blends into a creamy puree and gives that fresh taste without worrying about ripeness.

📝

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.

Make It Your Way

One thing I really love about this Mango Chia Pudding Recipe is how easy it is to tweak it to fit your mood or pantry. I often swap out the mango for other fruits like berries or peaches when they’re in season. Also, feel free to adjust the sweetness or milk type to match your taste or dietary needs—it’s super forgiving!

Variation: Once, I added a sprinkle of shredded coconut and a dash of cinnamon for a tropical twist that totally elevated the flavor. You might love mixing those in, too.
Dairy-Free & Vegan: Using any plant-based mylk keeps this friendly for all kinds of diets.
Boost Nutrition: Adding a spoonful of protein powder or a handful of chopped nuts can turn this into a satiating breakfast.

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

Step 1: Whisk the Chia Pudding Base

Start by whisking together the chia seeds, non-dairy mylk, vanilla extract, maple syrup, and a pinch of sea salt in a small bowl. I find whisking well really helps prevent clumps or “gel balls” from forming later. Once everything is combined, pour the mixture into two airtight jars or containers. This is where patience pays off—let the pudding sit in the fridge for at least 4 hours, but I honestly prefer overnight. It gives the chia seeds time to fully absorb the liquid and thicken up to that perfect spoonable consistency.

Step 2: Blend Up the Mango Puree

Next, toss your frozen mango chunks into a blender along with 1/2 cup of the same non-dairy mylk you used for the pudding. Blend it smooth, then add more mylk in small increments if it’s too thick to blend easily. I like mine silky but still dense enough to feel substantial. This part is super satisfying because that fresh mango aroma fills the kitchen instantly.

Step 3: Combine & Enjoy!

Once your chia pudding has chilled and set, pull it out of the fridge and gently pour the mango puree on top. I usually take a spoon to swirl them together slightly, so every bite has that perfect harmony of creamy pudding and fruity mango. Serve right away or keep chilled until you’re ready to dig in. Trust me, this step seals the deal—oozing with fresh tropical goodness.

💡

Tips from My Kitchen

Whisk Vigorously: I like to whisk the chia mixture several times during the first 10 minutes of chilling to avoid clumps and ensure even absorption.
Frozen Mango Saves the Day: Using frozen mango means you can make this pudding anytime, without worrying about ripe fruit on hand.
Adjust Sweetness Last: Taste your mango puree before blending in extra sweetener; sometimes the fruit is already sweet enough!
Serve Cold, Always: This pudding is refreshing when cold; don’t rush by serving it right away—it needs time to set in the fridge.

How to Serve Mango Chia Pudding Recipe

Mango Chia Pudding, healthy mango chia pudding, easy chia pudding recipes, tropical mango dessert, vegan chia pudding - 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 love adding a few garnishes just before serving for extra flair and texture. Fresh mango chunks or thin slices feel extra juicy and vibrant. Toasted coconut flakes add a nice crunch and tropical personality, while a sprinkle of chia seeds on top doubles down on nutrition and looks pretty, too. A few fresh mint leaves add a pop of color and a refreshing twist that pairs beautifully with mango.

Side Dishes

Since this pudding is light but filling, I often enjoy it alongside a handful of granola or some crunchy nut butter toast. For a more substantial brunch, it pairs wonderfully with a smoothie bowl or fresh fruit salad. It also makes a lovely palate cleanser after spicy meals because of its cool, creamy texture.

Creative Ways to Present

For special occasions, I like layering the chia pudding and mango puree in clear glasses or small jars for a stunning parfait effect. Add layers of kiwi slices or raspberries for colorful contrast. If you want to get fancy, drizzle a bit of passion fruit syrup or lime zest on top to kick up the tropical vibe. These little touches always impress friends when I serve this as a simple dessert!

Make Ahead and Storage

Storing Leftovers

If you happen to make extra (which often does happen because it’s so easy!), store the chia pudding base and mango puree separately in airtight containers in the fridge. The pudding keeps beautifully for up to 4 days, and the puree stays fresh for about 2 days. Just stir gently before serving as the texture can shift a bit over time.

Freezing

Freezing the pudding itself is a bit tricky because chia gels can become watery when thawed, so I personally don’t recommend freezing. However, you can freeze the mango puree in ice cube trays and then thaw just what you need later — it blends right back into smooth puree with a quick stir.

Reheating

This Mango Chia Pudding Recipe is best enjoyed cold, straight from the fridge. I don’t recommend reheating because the texture changes and it loses that fresh tropical vibe. If you prefer it warm, try gently warming a small portion of mango puree separately and then mixing it into cold pudding—just enough to take the chill off without compromising texture.

FAQs

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

Absolutely! Fresh mango works great and adds a naturally sweet, juicy element—but using frozen mango gives you a thicker, creamier puree consistency and helps keep this recipe on-hand year-round.
How long should I soak chia seeds for the best pudding texture?

At least 4 hours in the fridge is ideal, but overnight soaking is best. This allows the chia seeds to fully absorb the liquid and develop that luscious pudding-like consistency without any crunch.
Can I make the Mango Chia Pudding Recipe sugar-free?

Yes! You can omit the maple syrup entirely, especially if your mango is ripe and sweet. The natural sugars in the mango and mylk give plenty of flavor and sweetness on their own.
What non-dairy mylk works best for chia pudding?

I recommend almond, oat, or coconut mylk for their creamy textures, but feel free to use whatever you love. Just choose an unsweetened version if you want to control overall sugar content.

Final Thoughts

This Mango Chia Pudding Recipe has quickly become one of my favorite go-to recipes for its incredible simplicity and big flavors. I love how it feels indulgent without tipping into heavy or complicated territory. Whether you’re new to chia pudding or a seasoned fan, give this a try—you’ll be surprised how quickly it becomes a staple in your fridge. Promise, it’s like a little tropical hug in a cup!