Mango Chia Pudding is a healthy and nutritious, creamy & delicious, make-ahead option for breakfast, a mid-day snack, or even as a dessert recipe prepared using just 4 ingredients.
What is chia pudding?
Chia Pudding is a very easy-to-make recipe loaded with protein, fiber, and healthy fats. Chia seed pudding is mainly made by soaking the seeds in whole milk, dairy-free milk (coconut milk - best if you love the tropical flavors, almond milk, cashew milk, soy milk, etc.), and then keeping it in the refrigerator for at least 2 hours for best results.
With this base, you can add sweeteners, spices, seasonal fruits, nut butter, nuts, jams, coconut, chocolate, vegetables, or anything you want!!
Some of my favorite fruits for chia pudding are mango (nothing can beat this), strawberries, bananas, avocados, peaches, nectarines, rhubarb, etc.
Chia seeds can also be sprinkled on smoothies, cereals, energy or granola bars, yogurt, and oatmeal.
What are the health benefits of chia seeds?
Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and also provide iron, calcium, and fiber for your daily dietary needs.
As these are high in fiber, they keep you full for a longer time, plus they are also low in calories. Chia seed pudding is one of the best recipes for your weight loss journey, keto, or paleo diet.
Is there a substitute for Chia seeds in the pudding?
If you find it difficult to get chia seeds where you live, you can use sweet basil seeds (sabja) which have a similar nutritional profile.
Coming back to mango chia pudding:
Mango chia pudding tastes best with puree from fresh mangoes, but that does not stop you from preparing it throughout the year. You can use frozen mangoes or canned unsweetened mango puree.
Why should I make or love this mango chia pudding?
- It's super easy
- No cooking required
- Just 4 basic ingredients
- Right amount of creaminess and sweetness
- Vegan and gluten-free, also good for keto and paleo diet
- Perfect for breakfast, mid-day snack, or even as dessert!!
When mangoes are in season, which is during summer and the laziest that I will be on these days, when I can't bear the heat, I generally prefer preparing anything and everything that is cold and super quick and easy to make.
If you have missed my last post, then do check it out. It is an interesting recipe with mangoes - Mango Vermicelli Kheer Or Payasam (Indian-style Cold Pudding Dessert). Also, if you love mangoes as we do, don't forget to check out some of the best and easiest mango recipes on my blog.
Ingredients for Mango Chia Pudding
2 cups Whole milk or Non-dairy milk (coconut, soy, almond, or cashew milk) - any milk of your choice. For tropical flavor, use full-fat coconut milk.
¼ cup + 2 tablespoon Chia seeds
2 tablespoon Honey, maple syrup, or agave nectar (any sweetener of your choice)
2 cups Mango puree (approximately 3 large fresh mangoes preferred, but you can use frozen mangoes or canned mango puree too)
How to make mango chia pudding?
- In a bowl, simply add milk, chia seeds, and sweetener. Mix it well. Keep it in the refrigerator for 15 minutes.
- After 15 minutes, bring this mixture out, stir to get out any clumps that have formed.
- You can now place this mixture in the fridge to set for 2 hours or overnight, up to 12 hours. Although the pudding will set in a few hours, overnight gives the best results as it gives chia seeds time to absorb the flavors.
- While the chia seed pudding is setting, you peel the skin and remove the flesh of the mangoes. Add this flesh to a high-power blender and blend it into a smooth puree. See that the mangoes you use are ripe and sweet for good results. Keep this in the refrigerator till you are ready to serve. I have not added any sugar to sweeten the mango puree as the fresh mangoes were already very sweet. Adding sugar or not is totally optional here, as you have already sweetened your chia seed pudding.
- Once chia pudding is set, it becomes gelatinous in texture. In serving glasses, spoon the chia seed pudding, followed by a layer of mango puree. Garnish it with some more mango chunks or any toppings of your choice.
- Any leftovers can be stored back in the refrigerator for up to 3 days.
- The number of servings here depends on how tall or big your serving glass is.
How long can I store mango chia pudding?
This is one of the best make-ahead recipes. Any leftovers can be stored in the refrigerator and consumed for up to 3 days.
If basic chia pudding is stored right in an airtight container, you can use it for up to 5 days. Just mix with fresh fruit puree before serving.
Some of the best & easy variations to Chia Pudding
- Strawberry Chia Pudding: Like mango puree, blend strawberries to make a puree and layer it with the chia pudding.
- Raspberry Chia Pudding: This one is similar to strawberry or mango pudding.
- Banana Chia Pudding: Mash or puree the banana and layer it with chia pudding once set.
- Strawberry Banana Chia Pudding: Combine strawberries and bananas in a blender, make a puree, and layer between chia pudding.
- Peanut butter or nut butter chia pudding: Use nut butter as desired to taste while preparing the base for the chia pudding mixture and let it set in the refrigerator for 2 hours. Before serving, add more nut butter, fruits, and nuts of your choice.
- Matcha Chia Pudding: Add 1 teaspoon matcha powder per 1 cup of milk while preparing the chia pudding base.
- Vanilla Chia Pudding: This one is very simple. Add ½ teaspoon of vanilla extract to the pudding mixture.
Some chocolate variations to chia pudding:
- Chocolate Chia Pudding: Add cocoa powder along with the chia pudding mixture and refrigerate overnight. Once it sets, top it with chocolate chips or toppings of your choice and enjoy.
- Chocolate and Raspberry Chia Pudding: Once you add cocoa powder to the chia seed pudding mixture and allow it to set, layer between raspberry puree and chia seed mixture in the serving glass before you serve.
- Chocolate and Peanut Butter Chia Pudding: Along with cocoa powder, add the nut butter to the chia seed pudding mixture. Then top it with chocolate chips or shaved chocolate and enjoy.
- Coconut Chia Pudding, Almond Chia Pudding, Cashew Chia Pudding, or Soy Chia Pudding: As per the name, add the respective nondairy milk to make the pudding, garnish it with coconut flakes, almond, or cashews, respectively.
These are a few of them that my family and I have tried and loved personally. This is a very versatile recipe. Vary the ingredients to taste and garnish with appropriate fruits, nuts, and chocolates, and enjoy.
Don't forget to comment on your favorite pudding flavor.
Detailed recipe for Mango Chia Pudding or How to make Chia Pudding? or Overnight Chia Pudding
Recipe card
Mango Chia Pudding | How To Make Chia Pudding? | Overnight Chia Pudding
Ingredients
- 2 cups Whole milk or Non-dairy milk (coconut, soy, almond, or cashew milk) – any milk of your choice.
- ¼ cup + 2 tablespoon Chia seeds
- 2 tablespoon Honey , or maple syrup, or agave nectar, or any sweetener of your choice.
- 2 cups Mango puree (approximately 3 large fresh mangoes preferred, but can use frozen mango chunks or canned mango puree too)
Instructions
- In a bowl, simply add milk, chia seeds, and sweetener. Mix it well. Keep it in the refrigerator for 15 minutes.2 cups Whole milk, ¼ cup + 2 tablespoon Chia seeds, 2 tablespoon Honey
- After 15 minutes, bring this mixture out, stir to get out any chia seeds clumps that have formed.
- You can now place this mixture in the fridge to set for 2 hours or overnight, up to 12 hours.
- While the chia seed pudding is setting, you can peel the skin and remove the flesh of the mangoes. Add this flesh to a high-power blender and blend it into a smooth puree. See that the mangoes you use are ripe and sweet for good results. Keep this in the refrigerator till you are ready to serve. I have not added any sugar to sweeten the mango puree as the fresh mangoes were already very sweet. Adding sugar or not is totally optional here, as you have already sweetened your chia seed pudding.2 cups Mango puree
- Once chia pudding is set, it becomes gelatinous in texture. In serving glasses, spoon the chia seed pudding, followed by a layer of mango puree. Garnish it with some more mango chunks or any toppings of your choice.
- Any leftovers can be stored back in the refrigerator for up to 3 days.
Notes
- The chia pudding should be thick and creamy. After an hour of adding chia seeds to the milk, check for consistency, and then if you feel it is not thick enough, you can add an additional 1 or 2 tablespoon of chia seeds if required, stir and refrigerate.
- For tropical flavor, use full-fat coconut milk.
- The number of servings here depends on how tall or big your serving glass is.
- Although the chia pudding will set in a few hours, letting it set overnight gives the best results as it gives chia seeds time to absorb the flavors.
Nutrition
If you like this Mango Chia Pudding Recipe
Don't miss to check out other delicious recipes for summer!!
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TomTom
Great and easy, I used coconut and almond milk for the chia mixture and added a pinch of elaichi powder.
Kats
Don't know what happened, followed the measurements and instructions to a T but all I got was a bowl of milk with seeds floating on top and yes, I did stir and leave in the fridge overnight.
Kushi
This is one of the tried and tested recipe by several of my readers. Unfortunately the seeds that are non-viable or low quality will float. This had happened to me once before.