Creamy Mango Chia Pudding Recipe

This mango chia pudding is a lighter take on our classic mango sago. It’s sweet with a balanced mango and coconut flavor. This simple, healthy recipe works well for breakfast, snacks, or dessert. It requires minimal effort and can be prepared overnight for the next day.

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Jump to recipe: scroll down to the Recipe section for ingredients, instructions, and notes.

Ingredient notes

Please scroll to the recipe card for exact ingredient quantities.

• Coconut milk – Full-fat canned coconut milk gives the pudding a rich, creamy texture. If you prefer a lighter pudding, use carton coconut milk or dilute canned coconut milk with water. Check labels, as some carton milks may be sweetened.
• Chia seeds – These are mild-tasting seeds with a slightly nutty note and a tiny crunchy texture. They swell when soaked and yield a pudding-like texture. They’re high in fiber and often included in health-focused recipes.
• Honey – Honey is used here to sweeten the pudding, but you can substitute maple syrup, granulated sugar, or another sweetener of your choice.
• Mangoes – Use ripe mangoes for the best sweetness and tropical flavor. Ataulfo (honey or champagne) mangoes are especially sweet and tender, but any ripe mango will work.

How to make mango chia pudding

Please see the recipe card below for full ingredient amounts and timing.

1. Mix the pudding base. Shake the can of coconut milk, then pour it into a large measuring cup or bowl. Add the chia seeds and honey, then stir or whisk until combined and the sweetener is dissolved.

2. Soak the chia seeds. Let the mixture sit for at least 20–30 minutes so the chia seeds swell and thicken the liquid. For a firmer, creamier pudding, refrigerate overnight.

📝 Note: When stored overnight the pudding becomes quite thick due to the chia seeds and the fat in canned coconut milk. Allow it to warm slightly or stir in a little extra coconut milk or water to loosen the texture if desired. You can also reduce the chia seed amount for a thinner consistency.

3. Prepare the mango. Peel and cut the flesh from two mangoes and blend until smooth to make a puree. Reserve a third mango peeled and diced for garnish and texture.

4. Assemble the pudding. Divide the mango puree among four 16-ounce jars or glasses. Spoon the chia pudding on top of the puree, then finish with the diced mango. For a simpler approach, stir the puree and pudding together, then portion into jars.

📝 Note: Layering is optional and is mainly for presentation. Mixing all components in one container works well and is faster for portioning and storage.

5. Enjoy. Stir and enjoy chilled or slightly warmed to loosen the texture.

Recipe tips

• Adjust consistency: Change the ratio of chia seeds to liquid to find the texture you prefer.
• Make it less rich: Substitute some coconut milk with water or use carton coconut milk.
• Use ripe mangoes: Ripe mangoes add natural sweetness and a vibrant tropical flavor.
• If refrigerated overnight: Allow the pudding to sit at room temperature briefly to loosen, or stir in a splash of coconut milk or water before serving.
• Quick chill: Add a few ice cubes to a bowl and set your jar on top briefly if you want a chilled but looser texture quickly.

Storage

Store leftover mango chia pudding in the refrigerator for up to 3–4 days in a covered container. Portioning the pudding into jars or glasses ahead of time makes for an easy grab-and-go breakfast.

FAQ

📖 Recipe