This quick and easy Mango Chia Pudding recipe is perfect for those who want a healthy and delicious breakfast option that is both beautiful and easy to make. With layers of creamy chia seeds pudding with coconut milk and vibrant 2-ingredient mango sauce, this healthy little chia bowl is a tropical paradise in a jar.
Despite how cutesy they look, these parfaits are as easy as peanut butter toast (easier, because the 60 seconds of effort were accomplished the night before).
If you love healthy, overnight breakfast recipes, try my crockpot baked oats, too! And for other fruity, refreshing recipes, be sure to check out my Frozen Yogurt Bark, Homemade Banana Ice Cream, Mango Kulfi and Kiwi Frozen Yogurt.
Why You’ll Love this Mango Chia Pudding Recipe
Looking for a new breakfast option that’s both healthy and indulgent? Look no further! Here are a few reasons why this Mango Chia Pudding recipe is sure to become your new favorite:
- Healthy ingredients: Made with coconut milk, chia seeds, and fresh fruit, this recipe is packed with nutrients and fiber to keep you feeling full and energized all morning long.
- Make ahead convenience: Whip up the pudding the night before and it will be ready to go in the morning, making this a perfect option for busy mornings or meal prep.
- Customizable: Don’t have mango on hand? No problem! Swap in your favorite fruit and adjust the sweetness to your liking with maple syrup. The texture is kinda like tapioca or rice pudding. You can puree it if you prefer smoothness, but if you do, it needs a bit more maple syrup.
- Beautiful presentation: With its layers of creamy chia pudding, sweet mango sauce, and colorful fruit, this recipe is as beautiful as it is delicious. Serve it up in a mason jar to show off the layers or in an acrylic glass for an elegant touch.
- Kid-friendly: Kids love the sweet taste and fun colors of this recipe. My husband loved the pudding, too, he swears it kept him full until 3 pm. I am skeptical, but it is a suprisingly satistfying breakfast.
Gather Your Ingredients
Before we get started, make sure you have these delicious ingredients on hand:
Coconut milk: The creamy base of our pudding, which gives it that tropical flavor we all know and love.
Chia seeds: These little powerhouses are packed with nutrients, fiber and protein. They also help our pudding thicken up beautifully.
Pure maple syrup: The natural sweetener of our recipe that adds a touch of sweetness to balance the tartness of the mangoes.
Pure vanilla extract: A touch of vanilla enhances the flavor profile of the pudding and rounds out the taste.
Fresh or frozen mangoes: The sweetest variety of mangoes are Atulfo. They add a pop of color and tropical flavor to the pudding.
Apple juice, orange juice, coconut water or water: Apple sauce makes our mango sauce extra fruity and refreshing but all you really need is some liquid to help you make a puree.
Fresh fruit: more mango chunks, kiwi, bananas, pineapple or other fruit; this is the final touch that adds some texture and color to our dish. If you want to make pretty cross-section of fruit in front of the parfait, just press it firmly to the side of the glass as you fill it up.
How to make it: Step-by-Step Directions for Preparing Mango Chia Pudding
- In the evening, combine coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Mix them well until thoroughly combined. This step creates the base of the pudding.
- Whisk the mixture again before going to bed to ensure that the seeds don’t clump together as the pudding thickens. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. The pudding mixture will thicken and set overnight (or up to 3 days) as the chia seeds absorb the liquid.
- To make the mango sauce, cut the ripe mangoes into chunks and remove the pits. Blend the mango chunks with apple juice, orange juice, coconut water, or just plain water in a blender or food processor until it becomes smooth. This step creates the sweet and tangy mango sauce that will complement the chia pudding perfectly.
- Give the chia pudding mixture another whisk in the morning to break up any clumps that may have formed overnight. You should have a thick, creamy pudding at this point.
- In a serving dish, spoon layers of chia pudding, fruit, and mango sauce on top of each other. Mason jars work well for creating pretty layers, or you can use unbreakable acrylic glasses if you’re serving it to kids. You can use any ripe fruit of your choice, such as dragonfruit, kiwi, bananas, or pineapple, for added texture and flavor. This step creates a beautiful and delicious parfait-style breakfast or snack that will brighten up your day!
Make Ahead and Storage Tips
Who doesn’t love a recipe that can be prepped ahead of time? Here are some tips to help you get ahead of the game and store your leftovers like a pro:
- Make the chia pudding the night before, so all you have to do in the morning is layer it with the fruit and mango sauce.
- You can also make the mango sauce ahead of time and store it in an airtight container in the fridge for up to 3 days.
- Store any leftover pudding in an airtight container in the fridge for up to 3 days.
- If you have extra fruit, cut it up and store it in the fridge for a quick and healthy snack.
- Need to make a larger batch? Simply double the recipe and store it in the fridge for a quick and easy breakfast throughout the week.
With these make-ahead and storage tips, you’ll be enjoying delicious, healthy breakfasts all week long without any stress. So go ahead, get prepping!
Mango Chia Pudding Recipe
- 1 ½ cups coconut milk
- 4 tbsp white or black chia seeds
- 2 tbsp pure maple syrup or to taste
- ¼ tsp pure vanilla extract
- 2 ripe Ataulfo mangoes pitted, peeled and cut in a few chunks (or use frozen mango chunks, thawed a bit first)
- 2 tbsp apple juice orange juice, coconut water or just plain water
- Ripe dragonfruit kiwi, bananas, pineapple or your choice of other fruit, peeled and balled or chopped
- In the evening, whisk coconut milk, chia seeds, maple syrup and vanilla extract together in a medium bowl. Whisk again just before you go to bed to prevent the seeds from clumping as the pudding thickens. Cover and refrigerate overnight (or up to 3 days).
- To make the mango sauce, puree mangoes with juice or water in blender or food processor until smooth. Use right away or refrigerate in an airtight container for up to 3 days.
- In the morning, give the chia pudding another good whisk. Spoon layers of pudding, fruit and mango sauce into serving dishes (mason jars work well to see the layers, or unbreakable acrylic glasses are a safe bet for littles).
Last Updated on May 6, 2023 by Jennifer Pallian BSc, RD