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mango chia seed pudding in a glass jar
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4.56 from 9 votes

Mango Chia Pudding

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

Equipment

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
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