This mango chia pudding is the creamiest, most summery breakfast (or snack)! So delicious and made with coconut milk, so it’s dairy-free and vegan, too.
This pudding is amazing topped with strawberries, shredded/flaked coconut, and more sliced mango. But most toppings you have on hand would work here, so feel free to make it your own!
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Mango Chia Seed Pudding with Coconut Milk
Chia pudding is popular for a reason: it’s delicious AND nutritious!
Chia seeds are packed with nutrients and fiber, and they have staying power to help keep you full. They absorb up to 10-12 times their weight in liquid, so they become gelatinous – hence the yummy pudding consistency.
Plus, you can make chia pudding ahead of time and keep it in the the fridge for 3-5 days. It’s a meal prep breakfast dream, just like my other fave overnight oats!
I love using coconut milk in chia pudding because it makes the pudding creamier, a little thicker, and adds a nice hint of coconut flavor. But if you don’t have coconut milk, you can also use any milk you have on hand (whether that’s dairy or non-dairy milk).
The theme for this chia pudding recipe is tropical!
Mangos and strawberries remind me of summer sunshine, and the coconut makes you feel like you’re on vacation somewhere warm and beachy. It’s such a tasty, healthy treat you can eat any time of day.
Looking for more chia pudding inspiration? Check out my coconut banana chia pudding recipe.
Mango Coconut Pudding Ingredients
To make this recipe, you’ll need:
- fresh or frozen (thawed) mango
- unsweetened coconut milk (or other dairy/nondairy milk) (you can buy coconut milk at most grocery stores – it comes in a can or a carton)
- honey or maple syrup (if vegan, use maple syrup)
- vanilla extract
- chia seeds (Check out these other delicious chia seed breakfast and snack recipes, too!)
I also suggest adding strawberries, unsweetened flaked coconut, and additional diced mango, but that’s not essential if you don’t have those ingredients on hand. I’ll share some more ideas for optional toppings later in this post!
How to Make Chia Pudding with Mango
Fortunately, there’s minimal prep required for this pudding. Most of the time it takes to make is just letting it sit in the fridge until it reaches that pudding consistency!
To make this mango chia pudding, combine diced mango, coconut milk, honey/maple syrup, and vanilla in a blender. (Or, you can combine the ingredients into a jar or bowl, and use an immersion blender instead. Saves on dishes!).
Then, blend until smooth. Pour into a jar and stir in chia seeds (or shake the jar well). Let sit for 5 minutes.
After 5 minutes, stir or shake vigorously again to get rid of any lumps.
Next, place in the refrigerator for at least 1-2 hours (but at least 5 hours is best, if possible). When ready to eat, add your favorite toppings and dig in!
A quick note: if you’re starting with frozen mango, either let it thaw fully in the refrigerator ahead of time, or microwave the frozen mango chunks for 30-60 seconds until it’s thawed. This makes blending easier.
For things like chia pudding and overnight oats, I like to switch up the toppings based on my mood (and what I have in my kitchen, of course!).
Here are some ideas for this mango chia pudding:
- extra fruit like sliced banana, kiwi, blackberries, or blueberries
- sliced almonds
- a drizzle of almond butter or cashew butter
- sunflower seeds
However you choose to eat it, I hope you love it!
You’ll find the full recipe at the bottom of this post. Enjoy!
What’s your favorite way to eat mango? Let me know in the comments!
Looking for more tasty breakfast and snack ideas? Check these out:
- Cherry Chocolate Overnight Oats
- Almond Milk Overnight Oats with Berries
- Avocado Strawberry Toast with Balsamic Glaze
- Chocolate Peanut Butter Overnight Oats with Banana
- No Bake Homemade Granola Bars with Peanut Butter
- Healthy Peach Muffins
- Savory Oatmeal with Eggs
- Ginger Pear Muffins with Honey
- 3/4 cup diced fresh mango (about 1 mango), or frozen and thawed
- 1 cup unsweetened coconut milk (or other dairy/nondairy milk)
- 1/2 - 1 tablespoon honey or pure maple syrup
- 1/2 teaspoon vanilla extract
- 4 tablespoons chia seeds
- Optional toppings: additional diced mango, toasted coconut, berries, sliced nuts, etc.
- Combine the mango, coconut milk, honey, and vanilla in a blender and blend until smooth.
- Transfer the mango mixture to a jar and add the chia seeds. Stir or shake vigorously to combine and let sit for 5 minutes, then shake again. This prevents the chia seeds from clumping as they start to absorb liquid.
- Refrigerate the chia pudding for at least 1-2 hours, preferably overnight or 5 hours. Top with desired toppings and enjoy.