Mango Chia Pudding
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.
- 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
- ½ cup mango diced
- 1 tablespoon dried unsweetened coconut flakes
- 1 tablespoon pistachios (chopped)
- 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.
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.
Love tangy raw Mangoes? Try some of the other delicious recipes such as homemade Mango Pickle, Aam Panna, and Mango Jam.
Meal Prep Make-Ahead
Chia Seed Pudding is one of the easiest make-ahead breakfasts along with the Overnight Oats with Chia Seeds that will keep you fueled and full. 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 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!
How to make Mango Chia Pudding
Add chia seeds to a mixing bowl mix. Add coconut milk, maple syrup, ground cardamom, and mango pulp.
To serve, divide the chia seed mix into 2 to 3 bowls. Top with diced mango, shredded coconut, and pistachios.
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.
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.
