Mango Chia Pudding
This vegan and gluten-free Mango Chia Pudding makes a healthy and high-fibre breakfast, sweet snack or dessert.
I love mango, it’s one of my favourite fruits. I also love Chia Pudding and have several variations here on my blog. For example, there’s this one and this one, too!
Wondering if you should try chia pudding? Here’s some reasons why I love it:
Why You’ll Love Mango Chia Pudding:
Chia seeds are like little nutrition powerhouses! They’re a source of fibre, calcium and plant-based protein. You can read more about them in my blog post all about seeds here.
Not only do we get nutrition from the chia seeds, but we get things like vitamin C, vitamin A and vitamin B6. Oh, and more fibre!
It’s tropical and refreshing. The tropical taste of mango gives me all the summer feels. In this recipe, we use real mango so we get everything that the delicious fruit offers!
How to Make Mango Chia Pudding:
Basically, we’re making my popular Easy Vanilla Chia Pudding recipe, and adding mango puree on top! It’s so easy, but so yummy.
Start by mixing chia seeds, your mylk of choice, vanilla extract, and liquid sweetener of choice (like maple syrup, honey or agave) together. Divide it into individual portioned containers (I use mason jars) and let it set over night or for a minimum of 4 hours.
When the time is up, you’ll have delicious chia pudding! Now, to flavour it with mango.
To a blender, add 1 cup of frozen mango and about 1/2 – 1 cup of liquid (either water or your mylk of choice). I recommend starting with 1/2 cup and adding more to blend as needed. Blend the mango and liquid together to create a puree-like consistency.
Pour the mango puree over top of the chia pudding and gently stir them together. Now you’ve got a delicious, refreshing breakfast, snack or dessert!
Similar Recipes You’ll Love:
Coconut Mango Chia Pudding – Eating Bird Food
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Mango Chia Pudding
- 1/4 cup chia seeds, (learn chia seeds' nutrition benefits)
- 1 cup non-dairy mylk
- 1 tsp vanilla extract
- 2 tsp pure maple syrup
- 1 pinch sea salt, optional
- 1 cup frozen mango
- 1/2 – 1 cup non-dairy mylk
- In a small bowl, whisk together all ingredients. Divide into 2 airtight containers or jars and refrigerate for minimum 4 hours or overnight.
- Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend, adding up to another 1/2 cup mylk until puree consistency is achieved.
- Remove chia pudding from fridge. Pour mango puree over top and gently stir it into the pudding. Serve and enjoy!
I made this recipe yesterday using fresh mangos and ice. It tasted so good!
So glad you enjoyed it! Thanks Ally!
Superb summer pudding. I had to use tinned mango as Indian Mangoes are out of season at my local Asian market, but pud was delicious, refreshing and satisfying. Great article in blog about the benefits of chia seeds. I’ll experiment with more chia based makes, ..lemon chia next.
Hi Laura – Thanks so much for your comment! Glad to hear you enjoyed the chia pudding, it’s definitely a favourite summer recipe of mine! I’ve got lots more chia pudding recipes on here, so be sure to check them out!
Are you meaning a 1/2 cup non-dairy MILK ?
What do you mean by non- dairy ?
Definitely going to make
You are welcome to use any type of milk in this recipe. However, because it’s labeled as vegan, I use a non-dairy (plant-based)
“milk” alternative like almond milk, cashew milk, soy milk, etc.