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    Home » Recipes » Breakfast

    Mango Coconut Chia Pudding

    Published: Feb 11, 2025 · Modified: Mar 3, 2025 by Marinela Malcheva


    Jump to Recipe

    Mango Coconut Chia Pudding is a creamy and delicious 4-ingredient recipe made with coconut milk, mango, chia seeds, and maple syrup.

    This quick, easy, and gluten-free vegan option is perfect for breakfast or dessert and is ready in minutes!

    Love mango? Try my mango overnight oats or mango protein shake next.

    Mango coconut chia pudding for breakfast.

    I love starting my day with mango coconut chia pudding—thick, velvety, and packed with refreshing fruity flavor.

    Chia pudding has been a go-to for me for years. I’ve shared a few favorites on the blog, like my high-protein chocolate chia pudding, carob chia pudding, and coconut pineapple chia pudding.

    Mango coconut chia seed pudding.

    They’re perfect for busy mornings since I can prep them the night before and wake up to a healthy, ready-to-eat breakfast.

    This mango version is one of my absolute favorites. It’s extra thick, super creamy, and has the most delicious tropical flavor. Sometimes, I even mix in a scoop of plant-based vanilla protein to make it even more filling.

    Jump to:
    • Ingredients and Substitutions
    • How To Make Mango Chia Pudding
    • Storage
    • Variations
    • Marinela's Tip
    • Frequently Asked Questions (FAQ's)
    • Chia Seed Pudding Recipes
    • More Vegan Breakfast Meal Prep
    • 📖 Recipe
    • 💬 Comments

    Ingredients and Substitutions

    Mango coconut chia pudding ingredients.
    • Mango: I used fresh mango for the best flavor, but frozen mango works just as well.
    • Chia seeds: These little powerhouses thicken the mixture into a delicious, gel-like pudding.
    • Coconut milk: I used light coconut milk, but any dairy-free milk like almond or oat milk works too.
    • Maple syrup: I love the hint of maple syrup, but you can use your favorite sweeteners, like agave or stevia.

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Mango Chia Pudding

    Mango coconut milk for chia pudding.

    Make "mango milk": Combine the mango and coconut milk in a blender and blend until smooth and frothy.

    Coconut mango chia seed pudding.

    Combine: In a bowl or jar, combine the mango milk with chia seeds and maple syrup, stirring well to prevent clumps.

    Creamy vegan chia seed mango pudding.

    Chill: Cover and refrigerate the chia pudding overnight (or for at least an hour). When you're ready to serve, top with some freshly chopped mango

    Storage

    Store the chia see mango pudding in an airtight container in the fridge for up to 3 days. Just stir it and add your toppings before serving.

    Variations

    • Creamier version: Use full-fat coconut milk for an extra rich and creamy texture.
    • Protein boost: Add a scoop of plant-based vanilla protein powder to make it more filling.
    • Nutty flavor: Add a spoonful of homemade cashew butter or peanut butter for extra richness.
    • Natural sweetness: Add sliced banana for natural sweetness if you prefer not to use maple syrup.
    Coconut mango chia pudding.

    Marinela's Tip

    Use ripe mango: For the best flavor, use a ripe mango—it’ll be naturally sweeter and more flavorful.

    Frequently Asked Questions (FAQ's)

    Can I use frozen mango instead of fresh?

    Yes, frozen mango works great! Just blend it with coconut milk until smooth and creamy—no need to thaw.

    Can I make this recipe ahead of time for meal prep?

    Yes! Mango chia pudding is great for meal prep. You can make it in advance and store it in individual jars or containers for a quick and nourishing breakfast throughout the week. It’s an easy, time-saving option for busy mornings.

    Why is my chia pudding watery?

    If your chia pudding is watery, it likely means the chia seeds haven't had enough time to absorb the liquid. Give it more time to chill. Also, double-check that you used the correct ratio of chia seeds to liquid. Using too much liquid will result in a watery pudding.

    Chia Seed Pudding Recipes

    • Chia coffee pudding
    • Chia spirulina pudding
    • Chia and flaxseed pudding

    More Vegan Breakfast Meal Prep

    • Banana and cinnamon overnight oats
    • Overnight quinoa and oatmeal
    • Berry chia seed pudding
    • Overnight flaxseed pudding
    • Carob chia pudding.
      Carob Chia Pudding
    • Green spirulina chia pudding with vegan protein powder.
      Green Spirulina Chia Pudding
    • Pineapple coconut chia pudding.
      Pineapple Coconut Chia Pudding (Vegan)
    • Chocolate protein chia pudding (vegan)
      Chocolate Protein Chia Pudding (Vegan)

    📖 Recipe

    Mango coconut chia pudding for breakfast.

    Mango Coconut Chia Pudding

    Marinela Malcheva
    This Mango Coconut Chia Pudding is a creamy, delicious, and easy 4-ingredient recipe. Made with coconut milk, mango, chia seeds, and a touch of maple syrup, it's a quick, vegan, and gluten-free breakfast or dessert that's ready in minutes!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    chilling time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine dairy-free, Gluten-free, Plant-based, veg, Vegetarian
    Servings 1 serving
    Calories 287 kcal

    Equipment

    • 1 high speed blender
    • 1 Small bowl or jar
    • 1 Spoon

    Ingredients
      

    • ½ cup mango chopped, fresh or frozen
    • 2 tablespoons chia seeds
    • ½ cup light coconut milk or any plant-based milk
    • 2 teaspoons pure maple syrup add more to taste

    Instructions
     

    • Blend mango and coconut milk until smooth and frothy.
      ½ cup mango, ½ cup light coconut milk
    • Stir chia seeds and maple syrup into the mango milk, making sure there are no clumps.
      2 tablespoons chia seeds, 2 teaspoons pure maple syrup
    • Cover and refrigerate overnight (or for at least an hour). Top with chopped mango before serving.

    Notes

    • Keep leftover chia pudding in the fridge in a sealed container for up to 3-4 days.
    • Use a ripe mango for natural sweetness and flavor.

    Nutrition

    Calories: 287kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 89mgPotassium: 268mgFiber: 10gSugar: 20gVitamin A: 906IUVitamin C: 30mgCalcium: 176mgIron: 2mg
    Keyword chia seeds, coconut milk, mango, mango chia pudding
    Tried this recipe?Let us know how it was!

    If you try this mango coconut chia pudding, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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