Go Back
The key to a great Mango Coconut Chia Pudding lies in the ingredients. Each one plays a vital role in creating the perfect treat. Here’s what you need: - 1 cup coconut milk (canned or fresh) - 1 cup almond milk (or any milk of your choice) - 1/2 cup chia seeds - 2 ripe mangos, diced - 3 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - A pinch of salt - Fresh mint leaves for garnish (optional) Coconut milk gives the pudding a rich, creamy base. Almond milk adds a nice nutty flavor. Chia seeds are the star here; they thicken the pudding and add healthy nutrients. Ripe mangos bring sweetness and a burst of tropical flavor. Sweetener options like maple syrup or honey allow you to control the sweetness. Vanilla extract enhances the overall taste, while a pinch of salt balances the flavors. You can add fresh mint leaves for a pop of color and freshness. For the full recipe, follow the steps laid out to create this delightful dessert. Each ingredient works together to make a simple and healthy treat that you will love. First, grab a mixing bowl. Pour in 1 cup of coconut milk and 1 cup of almond milk. I prefer almond milk, but you can use any milk you like. Next, add 3 tablespoons of maple syrup and 1 teaspoon of vanilla extract to the bowl. Finally, toss in a pinch of salt. Whisk it all together until smooth. Now it’s time for the star of the show: chia seeds. Add 1/2 cup of chia seeds to the bowl. Whisk them into the mixture. Make sure the chia seeds are evenly spread throughout. This helps create that perfect pudding texture. Once your mixture is ready, cover the bowl with plastic wrap. You can also use individual jars if you want. Place it in the fridge for at least 4 hours, but overnight is best. Chilling lets the chia seeds swell and thicken the pudding. While the pudding chills, let’s prepare the mango. Peel and dice 2 ripe mangos into small pieces. It’s best to do this just before you serve. This keeps the mango fresh and tasty. When you’re ready to serve, stir the pudding well. Grab your serving glasses and layer the chia pudding and fresh mango. Start with a layer of pudding, then add mango, and repeat. For a nice touch, garnish with fresh mint leaves. This adds color and a refreshing taste. For the complete instructions, check out the Full Recipe. To get the best texture, adjust the chia seed soak time. I suggest soaking them for at least four hours. For a thicker pudding, leave them overnight. This helps the seeds swell well. Whisking is also key. When you mix the chia seeds, stir well to avoid clumps. This ensures even soaking and a smooth pudding. You can customize the sweetness to suit your taste. Start with the recommended three tablespoons of maple syrup. Taste it, and add more if you like it sweeter. If you want alternatives to maple syrup, try honey or agave. Both options add a nice touch without overpowering the flavor. Pair your pudding with flavors that complement it. Fresh fruit like bananas or berries works great. You can also serve it with granola for added crunch. This pudding fits well with breakfast dishes like yogurt or pancakes. It also makes a great dessert after a light meal. Enjoy this treat any time of day! For more details, check the Full Recipe. {{image_2}} You can change up mango coconut chia pudding in fun ways. Try using other fruits like berries, bananas, or kiwi. Each fruit adds a new taste. You can mix and match to find your favorite. You can also play with milk bases. Instead of coconut and almond milk, try oat milk or soy milk. Each milk brings its own flavor and texture. This means you can create a pudding that suits your taste. Mango coconut chia pudding is easy to make for different diets. It is already vegan and gluten-free. The main ingredients do not have animal products or gluten. This makes it a great option for many people. If you want a low-sugar version, use less sweetener. You can also swap maple syrup for a sugar substitute. This way, you keep the taste without too much sugar. How you serve your pudding can make it special. Use fun serving vessels like mason jars or clear cups. These let the colorful layers shine through. For garnishing, think about themes. Use fresh mint leaves for a pop of green. You can also add edible flowers for a touch of elegance. These details make your dish look and taste amazing. For more details on making this treat, check the Full Recipe. Mango Coconut Chia Pudding stays fresh in the fridge for up to five days. Store it in an airtight container to keep it safe from other smells and flavors. I recommend using glass jars or plastic containers with lids. This way, you can grab a serving quickly whenever you want a tasty treat. You can freeze Mango Coconut Chia Pudding, but it's best to do it in single servings. Use freezer-safe containers or bags. Make sure to leave some space in the container for expansion. To thaw, place it in the fridge overnight. When you freeze it, the texture may change slightly. It might become a bit grainy, but the taste will still be great. Enjoy it as a quick dessert or snack straight from the freezer if you like it icy! Mango Coconut Chia Pudding lasts about 5 days in the fridge. To keep it fresh, store it in an airtight container. This helps lock in flavor and texture. If you notice any changes in smell or appearance, it's best to discard it. Absolutely! Making this pudding ahead is a great idea. I suggest preparing it the night before. This gives the chia seeds enough time to thicken and soak up the flavors. Just remember to cover your bowl or jars well before chilling. Chia seeds are tiny powerhouses. They are high in fiber, protein, and omega-3 fatty acids. Just two tablespoons of chia seeds provide about 140 calories, 10 grams of fiber, and 4 grams of protein. They also help with hydration and digestion. Adding them to your diet can support heart health and weight management. Yes, you can use frozen mango! It works well and is often more convenient. Just thaw the mango before using it. This helps keep the texture smooth. Fresh mango gives a brighter flavor, but frozen mango still tastes great. You can blend it into the pudding or use it as a topping. Try both to find your favorite! For the full recipe, check out the details above. In this post, we explored making Mango Coconut Chia Pudding. You learned about the key ingredients, step-by-step instructions, and tips for perfecting the dish. We also discussed variations and storage options to keep your pudding fresh. This simple dessert is healthy, tasty, and easy to customize. Whether you’re serving guests or treating yourself, it’s a delightful choice. Experiment with flavors and enjoy a bowl of creamy goodness anytime. Your mango chia pudding adventure awaits!

Mango Coconut Chia Pudding

Indulge in the delightful flavors of Mango Coconut Chia Pudding, the perfect healthy dessert or breakfast option! This easy recipe combines creamy coconut and almond milk with the natural sweetness of fresh mangos and maple syrup. With just 10 minutes of prep, and a little chilling time, you can enjoy a tasty, nutritious treat that's sure to impress. Click through to discover the full recipe and enjoy a tropical taste at home!
Print Recipe Pin Recipe

Ingredients
  

1 cup coconut milk (canned or fresh)

1 cup almond milk (or any milk of your choice)

1/2 cup chia seeds

2 ripe mangos, diced

3 tablespoons maple syrup (or honey)

1 teaspoon vanilla extract

A pinch of salt

Fresh mint leaves for garnish (optional)

Instructions
 

In a mixing bowl, combine the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk together until well combined.

    Stir in the chia seeds, making sure they are evenly distributed throughout the liquid.

      Cover the bowl with plastic wrap or transfer the mixture into individual serving jars. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and thicken the pudding.

        Once the pudding has set, prepare the fresh mango by peeling and dicing it into small pieces.

          Give the chia pudding a good stir before serving. Layer the pudding in serving glasses, alternating with layers of fresh diced mango.

            Top with a few mint leaves for a refreshing finish and extra color.

              Prep Time: 10 minutes | Total Time: 4 hours (plus overnight chilling) | Servings: 4