Mango Chia Pudding (Printable Version)

Silky coconut chia base layered with fresh mango and toasted coconut—vegan, gluten-free.

# Ingredient List:

→ Chia base

01 - 1 can (13.5 fl oz) full-fat unsweetened coconut milk
02 - 3 tablespoons pure maple syrup (or agave syrup)
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds

→ Mango topping

05 - 2 large ripe mangoes, peeled and diced
06 - 1 tablespoon fresh lime juice (optional)

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - Fresh mint leaves, to garnish

# Directions:

01 - In a medium mixing bowl, whisk together the coconut milk, maple syrup and vanilla extract until fully homogeneous and smooth.
02 - Add the chia seeds to the coconut mixture and stir thoroughly until the seeds are evenly distributed and no dry pockets remain.
03 - Cover the bowl and refrigerate for at least 2 hours (or overnight). After 30 minutes, uncover briefly and stir to break up any forming clumps, then return to chill until set.
04 - Peel and dice the mangoes; if using, toss the diced mango with the lime juice to brighten the flavor.
05 - Stir the chilled chia mixture to loosen its texture, then divide evenly among four serving glasses or bowls.
06 - Top each portion with diced mango and finish with toasted coconut flakes and mint leaves as desired. Serve chilled.

# Expert Tips:

01 -
  • Chilling the pudding overnight transforms it into a perfectly creamy treat that feels indulgent yet light.
  • The tropical flavor combo never fails to spark a little joy, whether eaten for breakfast or as dessert.
02 -
  • If you skip that first stir after 30 minutes, the seeds can clump and ruin the texture.
  • Switching in almond or oat milk creates a lighter pudding but you’ll miss some creaminess—find your preference.
03 -
  • Don’t skip the 30-minute stir or you’ll end up with a dense bottom layer—trust me, I’ve learned that the hard way.
  • Making a double batch never goes to waste; leftovers keep beautifully for up to three days.
Go Back