Save to Pinterest I stumbled onto chia pudding during a week when my blender broke and I needed something that required zero heat. A friend mentioned soaking chia seeds overnight, and I thought she was joking until I tried it. The next morning, I had this soft, spoonable texture that tasted like a blank canvas. I added mango because I had two sitting on the counter turning spotty, and suddenly it felt like I'd made something intentional.
I made this for a small gathering once, served in mason jars with the mango swirled on top. People kept asking if I bought them from a cafe. I didn't correct them right away. It felt good to let them think I was more put together than I actually was that morning.
Ingredients
- Coconut milk: Full-fat gives you that creamy, rich base, but light works if you want something less heavy. Shake the can before opening or you'll end up with a solid chunk on top.
- Maple syrup or honey: Sweetness here is personal. I start with less because ripe mangoes bring their own sugar, and you can always add more later.
- Vanilla extract: Optional, but it rounds out the flavor and makes the whole thing smell like a tropical vacation.
- Chia seeds: These little guys absorb ten times their weight in liquid. Buy them in bulk if you plan to make this often.
- Ripe mangoes: The riper, the better. If they smell sweet near the stem, they're ready. Underripe mangoes will give you a tart, fibrous puree.
- Lime juice: Just a tablespoon brightens the mango without making it sour. Freshly squeezed is worth it.
- Toasted coconut flakes: Toast them in a dry pan for two minutes. They go from bland to nutty fast, so don't walk away.
- Pistachios or almonds: A little crunch on top makes each spoonful more interesting. Chop them rough, not fine.
Instructions
- Mix the base:
- Whisk the coconut milk, sweetener, and vanilla in a bowl until it's smooth and the sweetener dissolves completely. Taste it now, this is your last chance to adjust before the chia goes in.
- Stir in chia seeds:
- Add the chia seeds and stir well, scraping the bottom so nothing clumps. The seeds will start to swell almost immediately.
- Chill and stir again:
- Cover the bowl and refrigerate for at least two hours, but stir once after thirty minutes to break up any clumps. Overnight works even better if you're not in a rush.
- Blend the mango:
- Puree the mango flesh with lime juice and optional sweetener until silky. If it's too thick, add a splash of water or coconut milk.
- Layer it up:
- Spoon chia pudding into glasses or bowls, filling them halfway. Add a generous scoop of mango puree on top, letting it pool and settle.
- Garnish and serve:
- Finish with toasted coconut, nuts, fresh mango cubes, or a mint leaf. Serve cold, straight from the fridge.
Save to Pinterest One summer evening, I ate this on the back steps while the air was still warm and sticky. The mango was cold, the pudding was soft, and for a few minutes I forgot I had dishes to wash. It's one of those recipes that buys you a little peace.
How to Store and Prep Ahead
The chia pudding keeps in the fridge for up to five days, though it thickens over time. The mango puree lasts about three days before it starts to brown. I like to make both on Sunday and assemble individual servings throughout the week. If you're bringing this somewhere, layer it in jars with lids and keep it cold until you're ready to serve.
Swaps and Variations
You can swap coconut milk for almond or oat milk if you want something lighter, though the flavor won't be as tropical. I've tried this with frozen mango when fresh wasn't available, and it worked fine once thawed and blended. Some people like adding a pinch of cardamom or a few drops of rosewater to the pudding base, which gives it a different kind of sweetness.
Serving Suggestions
This works as breakfast, dessert, or an afternoon snack when you need something cold and satisfying. I've served it after spicy dinners because the mango cools everything down. It pairs well with a chilled glass of Riesling or just cold coconut water if you want to keep the tropical theme going.
- Layer it in clear glasses so people can see the mango swirl.
- Top with granola if you want more texture and crunch.
- Serve with a small spoon so it lasts longer and feels more indulgent.
Save to Pinterest This is one of those recipes that looks impressive but forgives almost every mistake. Make it once, and you'll keep coming back to it when you need something easy that still feels special.
Recipe FAQs
- → How long should the pudding chill?
It needs at least 2 hours in the refrigerator to thicken and achieve the right texture. Stirring after 30 minutes prevents clumps.
- → Can I substitute the coconut milk?
Yes, almond or oat milk are good alternatives for a lighter version, but coconut milk provides the richest flavor.
- → How to sweeten the layers?
Maple syrup or honey can be adjusted in both the chia base and mango puree to suit your preference.
- → What toppings complement this dish?
Toasted coconut flakes, chopped nuts like pistachios or almonds, fresh mango cubes, and mint leaves add texture and freshness.
- → Is this suitable for gluten-free diets?
Yes, all main ingredients are gluten-free and dairy-free, fitting well within such dietary needs.