Mango Chia Seeds Pudding

Chia pudding is something I make on repeat for breakfast. It’s easy, healthy, and keeps me full. I bought a whole case of mangos the other day and told myself it was time to make this again. Mangos are one of my favorite fruits, and this pudding is the perfect way to enjoy them, especially in summer. It’s cold, creamy, and naturally sweet.

If you’ve already tried my strawberry banana chia pudding or the blueberry lemon one, you’ll love this too. It’s quick to prep, made with just 5 ingredients, and takes only 5 minutes to make.

I’m on a low sugar diet at the moment, refined sugar, that is. I try not to add any sweeteners when I can, even the organic maple syrup I always have at home (I live in Canada, so it’s basically a pantry staple). This mango chia seeds pudding has no added sugar, but it’s worth mentioning that ripe mangos and dairy do bring in a good amount of natural sugar. One serving has about 29 grams, which may seem high, but it’s all from real, whole ingredients. That’s why I don’t sweeten it further, it’s already quite satisfying. But if you like it a little sweeter, you can always stir in a bit of maple syrup or honey, or use a flavored Greek yogurt. And, if you want less sugar, use 1 mango for the whole recipe instead of 2.

Ingredients to make this chia mango coconut pudding:

• Ripe Mangos: Mangos are the star of the recipe, of course. Ripe mangos make the pudding naturally sweet and creamy. The riper they are, the better the flavor. I usually blend some with the pudding and keep some to garnish for the top. No fresh mangos? Frozen ones work too, just thaw them first. [How to know if a mango will be sweet? When picking your mangos, look for mangos that give a little when you press them gently (like a ripe avocado), you’ll often notice a fruity smell near the stem as well. Don’t mind the color of the skin, some ripe mangos stay green, so go by feel and scent instead.]
• Milk: Milk helps the chia seeds soak and puff up into that pudding texture. I use regular milk, but you can use coconut milk or any other vegan option you prefer. Almond, oat… it’s totally up to you. Just make sure it’s unsweetened if you’re keeping the recipe refined sugar-free.
• Chia Seeds: There’s not really a substitute for them here, so make sure you’re using whole chia seeds (not ground)
• Greek Yogurt: This adds protein and makes the pudding extra creamy. I add it directly with all the other ingredients to keep the recipe simple and short. You can use plain yogurt or even a dairy-free one if you want to keep it plant-based. If you want it sweeter, use a flavored or a sweetened yogurt.
• Shredded Coconut: I love the texture it adds and how well it pairs with mango. It gives the pudding a summery, tropical touch. You can use unsweetened shredded coconut or coconut flakes. If you don’t have any, or you are allergic to coconut, just leave it out, it’s totally optional but so good.

Measurements are posted in the recipe card below the instructions.

• Peel and cut the mangos into small cubes. Set aside a few long slices if you want to decorate the top, I like to use them to make a little flower, but that part’s totally optional.
• Add the cubed mangos, milk, chia seeds, and Greek yogurt. Leave out the mango slices you saved for topping.

• Blend everything until smooth and creamy.
• Pour the pudding into a large bowl or divide it straight into jars or glasses if you want individual servings.
• Cover and refrigerate for at least 4 hours, or overnight, so the chia seeds can fully thicken. When ready to serve, add the shredded coconut on top and garnish with fresh mangos.