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.
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.
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.
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Ingredients and Substitutions
- 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
Make "mango milk": Combine the mango and coconut milk in a blender and blend until smooth and frothy.
Combine: In a bowl or jar, combine the mango milk with chia seeds and maple syrup, stirring well to prevent clumps.
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.
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)
Yes, frozen mango works great! Just blend it with coconut milk until smooth and creamy—no need to thaw.
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.
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
More Vegan Breakfast Meal Prep
- Banana and cinnamon overnight oats
- Overnight quinoa and oatmeal
- Berry chia seed pudding
- Overnight flaxseed pudding
📖 Recipe
Mango Coconut Chia Pudding
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
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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