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Oh my gosh, you have to try this mango chia seed pudding—it’s like sunshine in a bowl! I stumbled upon this recipe during one of those crazy weeks when I needed breakfast to basically make itself. The first time I whipped it up, I couldn’t believe how something so simple could taste so decadent. Creamy, tropical, and packed with goodness, it’s become my go-to for busy mornings or when I’m craving a guilt-free dessert.
What I love most (besides the fact that it takes 5 minutes to prep!) is how naturally vegan and gluten-free it is. The chia seeds work their magic overnight, transforming almond milk and mango into this luscious pudding that keeps me full for hours. Trust me, once you try this, you’ll be hooked—just like I was!
- Why You’ll Love This Mango Chia Seed Pudding
- Ingredients for Mango Chia Seed Pudding
- How to Make Mango Chia Seed Pudding
- Variations for Mango Chia Seed Pudding
- Serving Suggestions for Mango Chia Seed Pudding
- Storage & Reheating Instructions
- Nutritional Information for Mango Chia Seed Pudding
- Frequently Asked Questions
- Share Your Mango Chia Seed Pudding Experience
Why You’ll Love This Mango Chia Seed Pudding
This isn’t just any chia pudding—it’s your new breakfast (or dessert!) best friend. Here’s why:
- Effortless magic: Just blend, stir, and let the fridge do the work while you sleep
- Nutrition powerhouse: Packed with omega-3s from chia seeds and vitamin C from mango
- Morning lifesaver: Ready when you are—no cooking, no fuss
- Endless possibilities: Swap toppings or milk alternatives to make it your own
- Guilt-free indulgence: Sweet enough to satisfy cravings but wholesome enough to feel good about
Seriously, what’s not to love? It’s like having dessert for breakfast—with zero regrets!
Ingredients for Mango Chia Seed Pudding
Gather these simple ingredients—you probably have most in your kitchen already! The magic happens when they come together:
- 1 ripe mango – peeled and diced (about 1 cup when blended)
- 1 cup almond milk – unsweetened works best, but use what you love
- 3 tbsp chia seeds – these little powerhouses thicken everything beautifully
- 1 tbsp maple syrup – optional, but adds lovely caramel notes
- 1/2 tsp vanilla extract – my secret for that extra cozy flavor
That’s it! Five ingredients for creamy, dreamy pudding. Pro tip: Pick a mango that gives slightly when pressed—it’ll blend smoother and taste sweeter.
How to Make Mango Chia Seed Pudding
Okay, here’s where the magic happens—and I promise it’s easier than you think! First, grab your blender (or food processor) and toss in that gorgeous ripe mango. Blend it until it’s completely smooth—no chunks allowed! You want it silky enough to drink through a straw.
Pour that sunny mango puree into your favorite mixing bowl. Now comes the fun part—sprinkle in those chia seeds like you’re making fairy dust! Add the almond milk, maple syrup (if using), and vanilla extract. Give it all a good whisk—really get in there to distribute those chia seeds evenly.
Here’s my golden rule: After 5 minutes, come back and stir again. Those sneaky chia seeds love to clump together if you don’t interrupt their little party. Once you’ve given it that second stir, cover the bowl and tuck it into the fridge overnight. When you wake up? Voilà—creamy, dreamy pudding ready to brighten your morning!
Tips for Perfect Mango Chia Seed Pudding
Want pro-level results? Here are my tried-and-true tricks:
- Too thin? Add 1/2 tbsp more chia seeds and wait another hour
- Too sweet? Skip the maple syrup—ripe mango brings plenty of natural sugar
- Lumpy? Give it one more vigorous whisk before serving
- Short on time? 4 hours works, but overnight is best for texture
Variations for Mango Chia Seed Pudding
One of my favorite things about this recipe? How easily you can make it your own! Here are some delicious twists I’ve tried:
- Coconut milk instead of almond milk for extra tropical vibes
- Honey or agave if you’re out of maple syrup
- Frozen mango when fresh isn’t available (just thaw first!)
- Add lime zest for a bright, tangy kick
The possibilities are endless—have fun experimenting!
Serving Suggestions for Mango Chia Seed Pudding
Oh, the fun part—dressing up your pudding! I love topping mine with fresh mango slices for double the tropical goodness. A sprinkle of granola adds crunch, while coconut flakes or mint leaves make it extra pretty. For dessert vibes, try dark chocolate shavings—trust me, it’s heavenly!
Storage & Reheating Instructions
This pudding keeps beautifully in the fridge for up to 3 days—just pop it in an airtight container. No reheating needed (or wanted!)—it’s meant to be enjoyed cold. The chia seeds actually help it stay fresh and creamy longer!
Nutritional Information for Mango Chia Seed Pudding
Here’s the scoop on why this pudding makes you feel as good as it tastes! One serving (about half the recipe) packs:
- 180 calories – light yet satisfying
- 8g fiber – thank you, chia seeds!
- 4g protein – not bad for a plant-based treat
- 25g carbs – mostly from that sweet, sweet mango
Of course, these numbers might shift slightly depending on your exact ingredients—especially if you tweak the sweetener or milk. But no matter how you make it, you’re getting a nutrient-dense breakfast or snack that loves you back!
Frequently Asked Questions
Can I use frozen mango instead of fresh?
Absolutely! Just thaw it first and drain any excess liquid. Frozen mango works beautifully—I always keep some in my freezer for emergency pudding cravings. The texture might be slightly less vibrant, but the taste is still fantastic.
How long does mango chia pudding last in the fridge?
It keeps wonderfully for 3 days—sometimes even 4 if your fridge runs cold. The chia seeds help maintain that perfect creamy texture. Just give it a quick stir before serving if it’s been sitting awhile.
Why is my chia pudding too runny?
Don’t worry—this happens to me too sometimes! Either your chia seeds needed more time to absorb liquid (try waiting another hour), or you might need an extra 1/2 tablespoon of chia seeds. The ripeness of your mango can also affect thickness.
Can I make this without almond milk?
Of course! Any plant-based milk works—I’ve had great results with coconut, oat, and even cashew milk. Just avoid dairy milk if you’re keeping it vegan. The flavor will change slightly, but that’s part of the fun!
Share Your Mango Chia Seed Pudding Experience
I’d love to hear how your pudding turned out! Did you add any fun toppings? Maybe you discovered a brilliant new variation? Drop me a comment below—your kitchen experiments might inspire someone else’s next breakfast masterpiece! You can also find more recipe inspiration on Pinterest.
PrintMango Chia Seed Pudding
A healthy make-ahead pudding combining mango and chia seeds, perfect for breakfast or dessert. Vegan and gluten-free.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling)
- Yield: 2 servings 1x
- Category: Breakfast/Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
- 1 ripe mango, peeled and diced
- 1 cup almond milk
- 3 tbsp chia seeds
- 1 tbsp maple syrup (optional)
- 1/2 tsp vanilla extract
Instructions
- Blend mango and until smooth until smooth.
- Pour into a bowl and stir in chia seeds, maple syrup, and vanilla extract.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate overnight or for at least 4 hours.
- Serve chilled with fresh mango slices or toppings of your choice.
Notes
- For a thicker pudding, add more chia seeds.
- Adjust sweetness with maple syrup or honey if desired.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg