Mango Chia Pudding (Printable View)

Silky coconut chia pudding topped with ripe mango and toasted coconut — vegan, gluten-free, ready after chilling.

# What You'll Need:

→ Chia mixture

01 - 1 (13.5 fl oz) can full‑fat unsweetened coconut milk
02 - 3 tbsp pure maple syrup or agave syrup
03 - 1 tsp pure vanilla extract
04 - 6 tbsp chia seeds

→ Mango topping

05 - 2 large ripe mangoes, peeled and diced
06 - 1 tbsp fresh lime juice (optional)

→ Garnish

07 - 2 tbsp toasted coconut flakes (optional)
08 - Fresh mint leaves (optional)

# How to Make It:

01 - Whisk the coconut milk, maple syrup (or agave) and vanilla extract in a medium bowl until smooth and homogeneous.
02 - Add the chia seeds and stir thoroughly to ensure even distribution; let the mixture sit for 1 minute and stir again to prevent clumping.
03 - Cover and refrigerate for at least 2 hours (or overnight) until thickened, stirring once after 30 minutes to break up any settled seeds.
04 - Peel and dice the mangoes; toss with lime juice if using to brighten the flavor.
05 - Stir the set chia mixture to loosen it, divide evenly among 4 serving glasses or bowls, then top each portion with diced mango.
06 - Finish with toasted coconut flakes and mint leaves if desired and serve chilled.

# Expert Tips:

01 -
  • This pudding tastes like a secret you almost want to keep for yourself because it’s so luscious and bright.
  • It’s endlessly customizable and takes next to no time to actually prepare.
02 -
  • Skipping that thirty minute stir leads to big, stubborn chia clumps you’ll regret later.
  • Blending the pudding for a few seconds before chilling makes it extra silky and spoonable—it changed chia for me forever.
03 -
  • Always give the mixture that extra stir after half an hour—the pudding will set beautifully every time.
  • A tiny pinch of salt in the pudding totally amplifies the flavors without anyone realizing why it’s so good.
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