Mango Chia Pudding (Coconut Milk or Almond Milk)
This Chia Coconut Pudding with Mango is made with creamy coconut milk, chia seeds, and sweet mangoes, then garnished with mangoes and coconut.
You can essentially have dessert any time of the day thanks to chia pudding. Although it is creamy and thick like ordinary pudding, the nutrition facts allow you to enjoy it for snacks, breakfast, or dessert.
Chia pudding is an excellent meal-prep option because it keeps well in the fridge for 3-4 days.
Ingredients in Chia Coconut Pudding with Mango
- Coconut milk or Almond Milk: I prefer using light coconut milk for this recipe, but you can use any milk you like. We used full-fat canned coconut milk. It gives this a super creamy texture and makes it really rich and delicious. You can substitute coconut milk with almond milk or any other type of milk, but it will be less rich, but still delicious.
- Mango: For best results, mangos should be ripe and delicious. They should be firm but ripen to the touch, and they should taste sweet and flavourful. Mango chia pudding tastes best when made with fresh mango puree, but you can make it at any time of year. Frozen mangoes or canned unsweetened mango puree can be used. If using frozen mango, thaw it in the fridge before adding.
- Sweeteners: honey, maple syrup, stevia, Monk Fruit, Agave syrup, etc. are totally optional, but these are my go-to natural sweeteners. If using sweetened milk then no need to add maple syrup.
- chia seeds: It is used not only for its nutritional value, but also to thicken the pudding. Because of the chia seeds, the texture is thick and rich.
- vanilla: will give a nice flavor to the pudding. If using vanilla flavoured milk you can skip the vanilla.
- coconut flakes
Chia Pudding Chia to Liquid Ratio
The ratio is important. The chia pudding chia seed to liquid ratio has been suggested in a variety of ways. The ratio can be adjusted to your preference for chia pudding texture.
- For Softer lighter Chia Pudding: 3 Tablespoons of chia seeds for every 1 cup of milk.
- For Thicker Chia Pudding: 4 Tablespoons (1/4 cup) for every 1 cup of milk
Depending on your tastes and dietary needs, you can choose the type of liquid. In this recipe, we will be using full-fat coconut milk since it thickens the pudding and makes it great for dessert or breakfast. It’s also a fantastic choice if you are following a paleo or keto diet.
Coconut Chia Pudding with Mango
Ingredients
- 1 cup coconut milk
- 3 tbsp chia seeds
- 1 tbsp Maple syrup, or any other sweetner
- 1 Fresh Mango or 1-2 cups chopped Mangoes
- 2-3 drops Vanilla (Optional)
Instructions
- Add chia seeds, coconut milk, vanilla and maple syrup to a mixing bowl. Whisk all together until smooth. Let it rest for 5-10 minutes and stir the mixture again to remove any clumps that may have formed.
- Place the mixture covered in the fridge to set, at least 30 minutes to overnight.
- Peel the Mango and cut the mango flesh. Chop a few pieces into chunks, saving this to use for topping. Add the remaining pieces of fresh mango to a blender and grind to a puree.
- Once the chia pudding has set, layer pureed mango and chia pudding evenly among 2 Jars or glasses. Continue layering with a layer of mango puree and chia pudding until you've used up all. Top with the remaining chunks of chopped mango and serve.
Notes
- If you don’t like coconut milk then you could also use almond milk for this recipe.
- If mango is not sweet enough then you can add 1 tablespoon of maple syrup or honey when pureeing.
- Start with a layer of mango or chia pudding, your choice! You can also put all of the chia or all of the mango on the bottom. Any method works, and it tastes great either way!
- It should be ready to eat in about 30-60 minutes but if you leave it longer it will be nice and thick pudding. Store in a sealed container if leaving overnight.
- It can be stored in the fridge for 2-3 days.
Mango Coconut Chia Pudding – Variation Ideas
Instead of layering it after, you can blend the mango and then mix the puree right into the chia pudding. They can be combined before or after thickening.
Ingredients
- 1 Fresh Mango, peeled and cored weight about 250 grams or 2 cups chopped mango.
- 1 cup coconut milk (240ml), canned, unsweetened.
- 3 Tablespoon Chia Seeds
- 2 Tablespoons pure Maple Syrup or Honey. Adjust to your taste.
Directions
- Peel and Core Mango into pieces. Chop half of the mango into bite-size chunks and set them aside. Add the remaining half of the mango into a blender and process it into a puree.
- Add coconut milk, chia seeds, mango puree, and maple syrup into a mixing bowl and whisk together
- Then stir in the chopped mango, reserving a few chunks for a garnish.
- Put the mixture in the fridge for 10 minutes, then take it out and stir it, then return it to the fridge for at least 30 minutes or overnight.
- Spoon this into two serving glasses, topped with the remaining chunks of chopped mango, and serve.
Mango Chia Pudding with Almond milk
Ingredients
- 3 Tablespoon chia seeds
- 2 Cups chopped Mango (1 fresh mango preferred but you can use frozen mango chunks)
- 1 cup Almond Milk or any other milk (cashew milk, soy, coconut)
- 2 Tablespoons pure Maple Syrup (or Honey, agave, or other sweeteners)
Directions
- Add Almond milk, chia seeds, and maple syrup into a mixing bowl and whisk together until fully combined. Keep it aside for about 10 minutes.
- After 10 minutes, stir again to break up any chia seeds clumps. If you skip this step, the chia seeds will occasionally clump at the bottom, leaving you with a lot of liquid on top instead of a well-combined, creamy pudding.
- The container with chia pudding should be covered and keep it in the fridge for at least two hours, preferably overnight.
- Chop a few pieces of mango into chunks, saving this to use for topping. Add the remaining pieces of mango to a blender and grind to a puree.
- Get 2 containers and layer the chia pudding mixture and mango puree alternatively and garnish with mango chunks or toasted coconut.
Frequently Asked Questions
How To Avoid clumps when making Chia pudding
Let the chia pudding sit for 5-10 minutes before giving it another good stir to mix in any chia seed clumps.
What if the Chia pudding is not thick
One of the main reasons your mango chia pudding is runny and does not set properly is that you may have added too much milk or the fruits were frozen. Don’t be concerned if the pudding turns out to be runny. You can quickly fix it by adding more chia seeds. You can soak them first and then add them, or you can add them directly to the pudding if you haven’t yet layered it.
Are Chia Seeds Gluten-Free
Chia seeds are naturally gluten-free. They are also high in fibre, which is great for your digestive tract, making them even more beneficial for gluten-free dieters, many of whom have digestive issues.
How To Store Mango Chia pudding
Once the chia pudding is mixed with mango it is best served fresh or you can store it in the fridge for 2-3 days. It can also freeze in single-serve containers for up to 2 months. You need to thaw overnight before eating.
What are the health benefits of chia seed
Chia seeds are an excellent source of omega-3 fatty acids, are high in antioxidants, and contain iron, calcium, and fibre. Because they are high in fibre, they keep you fuller for longer and are low in calories.
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