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    Home » Breakfast

    Mango Chia Pudding

    Published: Aug 8, 2022 · Modified: Apr 17, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    524 shares
    Jump to Recipe

    Easy Mango Chia Pudding brings sunny, tropical flavors to our favorite make-ahead breakfast. Blending sweet, juicy mango with coconut milk takes a simple base for chia pudding to the next level. Ground cardamom adds the perfect touch of warm spice, while maple syrup and a pinch of salt highlight the natural sweetness of mango. Top with ripe mango, unsweetened coconut flakes, and crunchy pistachios for a deliciously healthy meal that tastes like a vacation.

    Mango chia pudding in a glass jar topped with diced mango, coconut and pistachios

    Mango Chia Pudding is not only a winner in the breakfast category but also makes an energizing and refreshing afternoon snack. We love the tropical flavors and textures so much that we even enjoy this pudding as a light and fresh dessert.

    Mango Chia Pudding is a super delicious and satisfying meal that everyone can enjoy together despite dietary preferences and restrictions. It is naturally gluten-free, dairy-free, low-carb (keto-friendly), and has no processed sugar.

    Jump to:
    • Meal Prep Make-Ahead
    • Mango Chia Pudding Toppings
    • Health Benefits of Chia Pudding
    • How to make Mango Chia Pudding
    • Serving
    • Storing
    • More EASY Breakfast Recipes
    • Recipe

    Meal Prep Make-Ahead

    Chia Seed Pudding is one of the easiest and most nutritious make-ahead breakfasts. Simply toss the ingredients together, stir, and leave to chill for a few hours or overnight. We love to keep the fridge stocked with individual reusable grab-and-go jars for the busy week ahead. Individual jars also mean you can customize your toppings. This brings us to the best part……..

    Mango chia pudding in a two glass jars garnished with diced mango, coconut and pistachios

    Mango Chia Pudding Toppings

    The possibilities are endless. Fresh fruits such as mango, pineapple, and banana work so well with the Mango Coconut Chia Pudding. Chopped nuts add a lovely crunch and extra protein–try pistachios, macadamia, or almonds. Granola also adds a punch of flavor and superb texture. We love to find one that contains very little added sugar and is full of various seeds, nuts, and dried fruits. Unsweetened coconut flakes, flax seeds, and sunflower seeds all work–just choose what you like and change it up whenever you feel like it!

    Health Benefits of Chia Pudding

    Chia seeds boast a combination of fiber, protein, carbohydrates, and fat that keep you fueled and full. Fiber is important in a healthy diet; it’s essential for heart health in balancing blood sugar and lowering cholesterol. It also plays a vital role in gut and digestive health. Fiber makes up the majority of the carbohydrates in chia seeds. Chia is also a plant-based source of complete protein–two tablespoons of seeds contain 4grams of protein. Healthy fats keep you fuller longer and are essential for proper brain function. 

    How to make Mango Chia Pudding

    • Add chia seeds to a mixing bowl mix. Add coconut milk, maple syrup, ground cardamom, and mango pulp.
    • Mix well breaking any lumps. Cover and refrigerate for at least 3 hours or overnight.
    photos one through four showing how to make chia pudding
    • To serve, divide the chia seed mix into 2 to 3 bowls. Top with diced mango, shredded coconut, and pistachios.
    photos five through eight showing how to serve chia pudding

    Serving

    Serve mango chia pudding chilled right out of the refrigerator. Add seasonal fruits as topping - we love it with berries, peaches, and diced apples. Adding shredded coconut and other nuts adds a nice texture to the pudding. Serve with a cup of hot chai for a delicious breakfast.

    mango chia pudding served in two glass jars

    Storing

    Chia Seed Pudding can be refrigerated for 5 days making it a perfect meal prep recipe. We love the small glass jar with lids for an easy grab-and-go breakfast.

    More EASY Breakfast Recipes

    • Overnight Oats
    • Quinoa Protein Balls
    • Green Smoothie
    • Baked Oats
    • Avocado Toast

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mango chia seed pudding in a glass jar
    Print Recipe Pin Recipe Save Saved!
    4.67 from 6 votes

    Mango Chia Pudding

    Easy Mango Chia Pudding with coconut milk, cardamom, sweet mango, unsweetened coconut flakes, and crunchy pistachios
    Prep Time10 minutes mins
    Refrigerate4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 3
    Calories: 216kcal
    Author: Archana Mundhe

    Equipment

    • 7 ounce Glass jars

    Ingredients

    • 4 tablespoon chia seeds
    • 1 mango peeled and pureed (or ½ cup canned mango puree)
    • 1 cup reduced fat coconut milk before opening shake the coconut milk jar vigorously so that the cream gets mixed in well
    • 1 tablespoon maple syrup
    • ½ teaspoon ground cardamom
    • ¼ teaspoon sea salt

    Toppings

    • ½ cup mango diced
    • 1 tablespoon dried unsweetened coconut flakes
    • 1 tablespoon pistachios chopped

    Instructions

    • Add chia seeds to a mixing bowl mix. Add mango pulp, coconut milk, maple syrup, ground cardamom, and sea salt.
    • Mix well breaking any lumps. Cover and refrigerate for at least 3 hours or overnight.
    • To serve, divide the chia seed pudding into 3 bowls. Top with diced mango and garnish with coconut and pistachios.

    Video

    Notes

    • Vigorously shake the coconut milk can so the separated cream gets mixed in well
    • Substitute unsweetened coconut milk with almond milk or milk of your choice 
    • Ripe Kent, Haden, or Atulfo mangoes work best for this recipe  

    Nutrition

    Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 254mg | Potassium: 264mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1061IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

    Comments

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    1. Betty says

      August 08, 2022 at 6:41 pm

      Did you use canned coconut milk?

      Reply
      • Archana says

        August 09, 2022 at 10:08 pm

        yes! Canned unsweetened coconut milk

        Reply
    2. Sangeetha says

      August 20, 2022 at 3:34 pm

      Awesome recipe and idea. Will definitely try this. Those bottles look adorable. Where did you buy them? Thanks!

      Reply
      • Archana says

        August 25, 2022 at 4:11 pm

        Thank you! Bottles are linked on the recipe card.

        Reply
        • Sangeetha says

          August 26, 2022 at 10:48 pm

          Thank you!!!

          Reply
    3. Cynthia says

      January 30, 2023 at 10:30 am

      Is the recipe correct? No mango in the mix only in the topping?

      Reply
      • Archana says

        January 30, 2023 at 11:35 am

        The mix has mango pulp or puree. Then there is diced mango as a topping.

        Reply
        • Fauz says

          April 12, 2023 at 11:47 pm

          First step is missing adding the purée 🙂

          Reply
          • Archana says

            April 17, 2023 at 9:08 pm

            Good catch. I have fixed it.

            Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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