If you’re on the hunt for a refreshing, healthy, and downright delicious breakfast or snack, you’ve gotta try my Mango Chia Pudding Recipe. It’s creamy, naturally sweetened, and packed with nutrients that’ll keep you energized for hours. I love how the mango puree adds this tropical twist that feels like a mini-vacation in a jar—perfect for those mornings when you want something easy but fancy enough to feel special. Stick around, because I’m sharing all my tips so you can nail this recipe every single time!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples that come together quickly without fuss.
Flavor Harmony: The sweet mango puree perfectly balances the mild, nutty chia base.
Versatile & Nutrient-Dense: Great for breakfast, dessert, or snack with fiber, protein, and antioxidants.
Make-Ahead Friendly: Preparing it overnight means minimal morning effort and maximum yum.

Mango Chia Pudding, healthy mango chia pudding, vegan chia pudding with mango, tropical chia pudding recipe, easy fruit breakfast ideas - 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 is wonderfully straightforward, letting each ingredient shine. The chia seeds soak up the non-dairy mylk to create a creamy, pudding-like texture, while the mango puree adds natural sweetness and a bright, tropical flavor. When you shop, look for ripe frozen mango chunks (they’re more affordable year-round), and pick a non-dairy milk you love since it really influences the final flavor.

Mango Chia Pudding, healthy mango chia pudding, vegan chia pudding with mango, tropical chia pudding recipe, easy fruit breakfast ideas - 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: These tiny powerhouses absorb liquid and form that signature pudding texture; plus, they’re loaded with omega-3s and fiber.
Non-Dairy Mylk: I usually reach for almond or oat milk for creaminess and subtle flavor, but feel free to use any plant-based milk you have on hand.
Vanilla Extract: Adds a warm, comforting note that rounds out the flavor beautifully.
Pure Maple Syrup: Natural sweetness that complements the mango without overpowering it.
Sea Salt: Just a pinch to enhance all the flavors – it’s optional but recommended.
Frozen Mango: I love the convenience and around-the-year availability; it blends into a silky puree that’s fresh and vibrant.

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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.

Tweak to Your Taste

I’m all about making recipes my own, and you totally should too! This Mango Chia Pudding Recipe is super flexible, so don’t hesitate to experiment with add-ins or swaps based on what you love or have on hand.

Variation: I sometimes toss in a sprinkle of toasted coconut flakes on top for an extra tropical crunch—trust me, it’s a game changer.
Dairy-Free Swap: Using coconut milk instead of almond or oat milk gives it a richer texture and a slight coconut flavor that pairs beautifully with mango.
Seasonal Upgrades: Swap mango for fresh berries in cooler months, or blend mango with a bit of pineapple for a brighter twist.
Sweetness Level: Depending on your mango’s sweetness, adjust the maple syrup accordingly. Sometimes I skip it altogether if my mangoes are really ripe.

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

Step 1: Whisk Together the Chia Pudding Base

Start by grabbing a small mixing bowl. Whisk together chia seeds, your choice of non-dairy mylk, vanilla extract, maple syrup, and that pinch of sea salt if you’re using it. The key here is to mix well so the seeds don’t clump together—that’s my biggest tip since clumpy pudding isn’t fun for anyone! Once mixed, split the mixture between two airtight jars or containers. Pop them in the fridge for at least 4 hours or overnight, letting those chia seeds absorb the liquid and swell up into a creamy, satisfying pudding.

Step 2: Blend the Mango Puree

While the chia pudding sets, toss your frozen mango and half a cup of non-dairy mylk into your blender or food processor. Blend until smooth, adding more mylk a little at a time until you get that perfect pourable puree consistency. I love how using frozen mango cools the pudding right away without watering it down like fresh mango might. Psst, you can make this step while the pudding chills—it saves time!

Step 3: Combine and Serve

When your chia pudding is set and wonderfully creamy, pull it out of the fridge. Pour your luscious mango puree over the top, then gently stir it in so the flavors mingle but the pudding keeps its texture. Serve immediately or keep chilled—it’s great either way. I love diving in chilled right from the fridge for a cool, refreshing treat.

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Pro Tips for Making Mango Chia Pudding Recipe

Whisk Well Initially: To prevent clumps, whisk chia seeds thoroughly as soon as they hit the liquid, then whisk again after 10 minutes.
Consistency Check: If pudding feels too thick after chilling, stir in a splash of your non-dairy mylk to loosen it up before serving.
Puree Thickness: Adjust mango puree thickness with milk; thinner puree spreads easier, but thicker puree gives more flavor punch.
Sweetness Adjustment: Taste your mango puree before mixing—if it’s super sweet, you might want to reduce added maple syrup for balance.

How to Serve Mango Chia Pudding Recipe

Mango Chia Pudding, healthy mango chia pudding, vegan chia pudding with mango, tropical chia pudding recipe, easy fruit breakfast ideas - 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’m a huge fan of topping this pudding with a few fresh mint leaves and a sprinkle of toasted coconut flakes or chopped pistachios to add some crunch and visual appeal. Sometimes I even toss on a few extra mango cubes or a handful of pomegranate seeds for that pop of color and texture. These little touches always make it feel like more than just a simple pudding.

Side Dishes

Pair your Mango Chia Pudding with a warm cup of chai tea or ginger turmeric latte to complement the tropical flavors. If it’s breakfast time, a slice of toasted multigrain bread with almond butter goes wonderfully alongside. For a snack, I like a handful of raw nuts or a small bowl of fresh fruit salad.

Creative Ways to Present

For a special occasion or when I’m hosting friends, I like to serve the pudding in mini glass jars layered with granola and extra mango chunks, almost like a parfait. Adding edible flowers or a drizzle of passion fruit syrup elevates it super nicely. You can also pipe the mango puree gently on top using a spoon for a smooth, elegant look that feels polished but is totally easy to do.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 3 days. The chia pudding base holds up really well, though the mango puree may separate slightly—just give it a quick stir before serving, and it tastes fresh as day one. I recommend storing mango puree separately if you plan to eat it over a few days to keep things crisp.

Freezing

Freezing isn’t my go-to for this recipe because the texture can change — chia pudding might get a bit grainy after thawing. But if you do freeze it, store the chia pudding and mango puree separately in freezer-safe containers and thaw overnight in the fridge before combining.

Reheating

This pudding is best served chilled, so reheating isn’t really necessary or recommended. If you want it a bit softer after refrigeration, just stir in a spoonful of room temp non-dairy milk and let it sit for a few minutes before eating.

FAQs

Can I use fresh mango instead of frozen for the mango puree?

Absolutely! Fresh mango works just as well, especially if it’s ripe and sweet. Just chop it into chunks and blend with your non-dairy mylk. Keep in mind, fresh mango puree might be a bit thinner and warmer, so you might want to chill it before serving for the best texture contrast with the pudding.
Is chia pudding suitable for weight loss or meal prep?

Yes! Chia pudding is filling thanks to its fiber and protein content, helping curb hunger between meals. This Mango Chia Pudding Recipe is perfect for meal prep because it keeps well and can be portioned easily. Just watch added sweeteners like maple syrup if you’re monitoring sugar intake.
Can I make this recipe keto-friendly?

Since mangoes and maple syrup are higher in carbs, this recipe isn’t naturally keto-friendly. However, you could experiment by swapping mango puree for a low-carb fruit puree like berries, and using a keto-approved sweetener instead of maple syrup.
How long does the Mango Chia Pudding Recipe last in the fridge?

Stored in airtight containers, it stays fresh for about 3 days. Beyond that, the texture may start to change, so it’s best enjoyed within that timeframe for maximum flavor and freshness.

Final Thoughts

This Mango Chia Pudding Recipe quickly became one of my favorites because it’s so easy and always so delicious. It’s that perfect balance of creamy, sweet, and fresh that wakes you up without weighing you down. Whether you need a quick breakfast, healthy dessert, or a snack that feels indulgent, this recipe’s got your back. I can’t wait for you to try it—you’ll likely find yourself making it again and again like I do!