Mango Chia Pudding is a delicious, healthy breakfast or dessert made with sweet mango, chia seeds, and almond milk. I am sharing two fun ways to make chia pudding with mango.
What is Chia Pudding?
Chia Pudding is a sweet dish made by soaking chia seeds in a liquid like water, milk, or fruit puree for a few hours or overnight. The chia seeds absorb the liquid and become gelatinous, creating a soft chewable, jelly-like texture. The seeds naturally thicken, giving the dish a pudding-like consistency and fantastic flavour.
For those unfamiliar, chia seeds are the tiny, round edible seeds of a flowering plant called Salvia Hispanica. It belongs to the mint family.
Over the years, thanks to social media, chia pudding has become a viral trend among healthy food lovers. Today there are hundreds of chia pudding flavours and recipes.
Here are some health benefits of chia seeds:
- helps in weight loss
- naturally gluten-free
- highly rich in antioxidants
- reduces blood sugar levels
- a vegan, plant-based ingredient
- keeps you hydrated and energized
- contains minerals, fibre, and OMEGA 3 Fatty Acids
I am sharing a mango-flavoured chia pudding recipe with a deliciously sweet aroma and taste of ripe mangoes. It is a vegan, gluten-free, meal-prep-friendly chia pudding recipe.
You can eat it as a GRAB & GO breakfast or a healthy snack between meals. Mango Chia Pudding is also an excellent dessert to satisfy all those sugar cravings.
Chia Seeds: Use good quality chia seeds that are not rancid or not very old. You can use black or white chia seeds to make overnight pudding.
Milk: I use vegan almond milk to make chia pudding. You can also use regular dairy, cashew, coconut or soy milk.
Mango: Use sweet, ripe, aromatic mango pulp. I use Alphonso variety. The canned puree also works for this pudding recipe.
Sweetener: Honey, Maple Syrup, Agave Nectar, or Stevia works well. You might even skip it completely to control the sweetness.
Additional Ingredients: Saffron, Cardamom Powder, Almonds, Grated Coconut, Chopped Mango or Fresh Berries
How To Make Chia Pudding
Step 1) Pick a liquid, like coconut water, almond or coconut milk, or fruit puree.
Step 2) Soak chia seeds in the milk or liquid of your choice. Add sweeteners like honey or maple syrup, or stevia. Whisk nicely to combine.
Step 3) Cover and allow chia seeds to absorb the liquid for 2 – 3 hours or overnight. During the process, keep the container in the refrigerator.
Step 4) Blend sweet and ripe mango with saffron strands, cardamom, and almond milk to a smooth puree.
Step 5) Once chia seeds are soft, expanded and absorbed the liquid, add mango puree to them and whisk gently to combine.
Mango Chia Pudding is ready. Add toppings like diced mango, sliced almonds, and grated coconut.
You can serve chia pudding for breakfast, as snacks, or as a healthy dessert. There are two ways to serve this mango pudding.
1) Combine soaked chia seeds and mango puree. Transfer to serving glasses and the topping of choice.
2) Add a layer of soaked chia seeds at the bottom of the serving glass, and top it with a layer of mango puree. Repeat the layers till the top of the glass. Add diced fruits, sliced nuts, and grated coconut on top.
Either way, the taste of the mango chia pudding is delicious.
Store the mango chia pudding in the refrigerator for 2 – 3 days. After that, it starts tasting bad; there might be a change in fungus or bacteria development. Hence, I recommend making it in small batches for everyday consumption.
Do not leave the pudding at room temperature, especially during the hot and humid summer days.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Mango Chia Pudding Recipe
- Mason Jar
- ¼ Cup chia seeds
- 2 Cup almond milk
- 1 tablespoon honey or maple syrup
- 2 Cup mango pulp
- ¼ teaspoon green cardamom powder
- ⅛ teaspoon saffron strands (kesar)
Ingredients For Topping
- 2 tablespoon diced mango pulp
- 1 tablespoon sliced almonds
- 1 tablespoon grated coconut
- Combine chia seeds, 1 ½ cups of almond milk, and honey. Whisk nicely to combine.
- Cover and allow chia seeds to absorb the liquid for 2 – 3 hours or overnight. During the process, keep the container in the refrigerator.
- Blend mango pulp with saffron strands, cardamom powder, and remaining almond milk to a smooth puree.
- Once chia seeds are soft, expanded and absorbed the liquid, add mango puree to them and whisk gently to combine.
- Mango Chia Pudding is ready. Add toppings like diced mango, sliced almonds, and grated coconut.
- For soaking chia seeds, use regular dairy, cashew, coconut or soy milk. Or you can use coconut water.
- Adding sweetener to mango chia pudding is optional. You can use honey, maple syrup, agave nectar, or stevia.
- Ensure the jar or container in which chia seeds are soaked has room for expansion. Chia Seeds expand a lot after absorbing the soaking liquid.