Description
This Mango Chia Pudding is a creamy, tropical dessert that’s naturally sweetened and bursting with flavor. Made with ripe mango, coconut milk, and chia seeds, it’s the perfect make-ahead treat that’s vegan, gluten-free, and packed with superfood goodness. Ideal for meal prep, light desserts, or breakfast on the go!
Ingredients
Units
Scale
- 1 cup ripe mango, diced (plus extra for topping)
- 1 cup coconut milk (or almond milk)
- 3 tablespoons chia seeds
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon shredded coconut (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Blend the mango and coconut milk in a blender until smooth and creamy.
- Pour the mango mixture into a bowl and stir in chia seeds, honey or maple syrup (if using), and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
- Stir well before serving and divide into individual cups or bowls.
- Top with extra mango pieces, shredded coconut, and a few mint leaves for a bright, tropical touch.
- Serve chilled and enjoy!
Notes
- For a smoother pudding, blend the chia seeds along with the mango and milk.
- Can be made up to 3 days in advance—store covered in the refrigerator.
- Add a layer of granola for extra crunch or swirl in some passion fruit pulp for added zing.
