Mango chia seed pudding is a nutritious and filling breakfast dish prepared with milk, fresh mango and chia seeds. This gluten free sweet dish is easy to prepare and ideal to include in a weekly meal plan.
This no cooking, no mess and no fuss mango chia seed recipe is like a dessert in a jar, a full meal in itself with all nutritious ingredients. It is made with 4 basic ingredients.
Preparing this mango pulp and chia pudding takes hardly 10 minutes the previous night, and in the morning they are ready with just 5 mins prep time to combine mango pulp and assemble the pudding.
This mango chia pudding is extremely versatile apart from being easy and simple to whip up. There are various ways to customise it, which helps keep breakfast interesting and filling.
On warm days, this is one of the best breakfasts as you can eat it straight from the fridge.
Why do we like chia pudding?
It is nutritious and filling, and keeps us full until the next meal.
Refined sugar free.
Ideal dish to include in a weekly meal plan.
Ingredients
- Dairy: I used greek style yogurt for a creamy texture and added nutrients.
- Milk: Reduced fat coconut milk has been used here. For more alternatives, scroll down and go through the “substitutions and variations” section below.
- Chia Seeds: High quality black chia seeds. Ensure it is fresh and well within its expiry date.
- Mango: Fresh well ripe mango must be used as it acts as a sweetener as well.
See the recipe card for quantities.
How to make mango chia pudding?
In a bowl or measuring jar, add yogurt, chia seeds, milk and stir well.
Stir well to combine ensuring that the chia seeds are evenly distributed. Stir the mixture until chia seeds are well incorporated into the liquid.
Cover the bowl with a plate/plastic wrap. Place it in the fridge for an hour.
After an hour, uncover the bowl and stir again thoroughly. Break any clumps and stir well.
Cover it, put it back in the fridge and let it set for at least 4 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and get a pudding-like consistency.
Peel and dice ripe mango and add them into a blender jar.
Blend until smooth without any lumps.
Transfer the pureed mango into a container with air tight lid and keep it in the fridge.
Next morning, take the bowl out of the fridge.
Give the pudding a good stir as chia seeds tend to settle.
Scoop out the pudding into bowls or glasses, stir in mango pulp.
Top it with fresh mango cubes.
Enjoy your delicious and nutritious mango chia seed pudding with yogurt.
Substitutions and Variations
Mango: Frozen mango chunks could be used instead of fresh. But ensure to thaw it properly.
Protein: Stir in peanut butter and top with crushed peanuts for extra protein.
Additional Flavours: Try ground cinnamon, nutmeg or cardamom for a unique, aromatic twist.
Crunchy Granola Topping: Sprinkle your favourite granola on top for added crunch. Check almond vanilla granola recipe on the blog.
Vegan: Replace greek yogurt with dairy free yogurt.
Milk: I used reduced fat coconut milk but you could use dairy milk or any plant based milk such as oats or unsweetened almond milk. Even full fat coconut milk could be used.
See this banana chia seed pudding on my website!
Storage
This chia pudding keeps good for 3-4 days in the fridge if stored properly in a tightly sealed container.
Tips and Tricks
Ripe Mango: For maximum sweetness and taste, use ripe mangoes. Ripe mango’s natural sugars will improve the pudding’s flavour without needing extra sugar.
Good Quality Chia Seeds: To ensure the best texture, use good-quality black chia seeds. High-quality fresh chia seeds will absorb liquid better, giving a pudding-like consistency.
Consistent Mixing: Give the mixture a good stir while combining ingredients to avoid clumps.
Setting Time: The pudding must be allowed to set for a minimum of four hours, but preferably overnight. This allows the liquid to be absorbed by the chia seeds, resulting in a creamy consistency.
FAQ
Chia pudding doesn’t freeze well due to the gel-like texture of the chia seeds. freezing alters the texture and taste of the pudding.
Of course, you can. Make sure the canned mango pulp doesn’t contain added sugar. I would suggest choosing kesar mango pulp for the best taste and flavour.
KEEP IN TOUCH
Do let me know if you try this simple mango chia seed pudding recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Mango Chia Seed Pudding
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml
- 2 Tablespoons Chia Seeds
- ⅔ Cup Reduced Fat Coconut Milk
- ⅓ Cup Greek Yogurt
- 1 Big Fresh Mango
Instructions
- In a bowl or measuring jar, add yogurt, chia seeds, milk and stir well.2 Tablespoons Chia Seeds, ⅔ Cup Reduced Fat Coconut Milk, ⅓ Cup Greek Yogurt
- Stir well to combine ensuring that the chia seeds are evenly distributed. Stir the mixture until chia seeds are well incorporated into the liquid.
- Cover the bowl with a plate/plastic wrap. Place it in the fridge for an hour.
- After an hour, uncover the bowl and stir again thoroughly. Break any clumps and stir well.
- Cover it, put it back in the fridge and let it set for at least 4 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and get a pudding-like consistency.
- Peel and dice ripe mango and add them into a blender jar.1 Big Fresh Mango
- Blend until smooth without any lumps.
- Transfer the pureed mango into a container with air tight lid and keep it in the fridge.
- Next morning, take the bowl out of the fridge.
- Give the pudding a good stir as chia seeds tend to settle.
- Scoop out the pudding into bowls or glasses, stir in mango pulp.
- Top it with fresh mango cubes.
Notes
Nutrition
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