Mango Chia Pudding Recipe

5 from 4 votes

Mango Chia Pudding Recipe

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.

Prep Time10

Cook Time0

Total Time10

Course: Breakfast

Cuisine: American

Keyword: chia pudding, chia seeds pudding with coconut milk, Mango Chia pudding

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

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

US Customary - Metric

Instructions

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).

Notes

Use 6 tbsp chia seeds if you prefer a thick pudding.

Nutrition