Mango Chia Pudding (Printer-friendly)

Tropical chia pudding with coconut milk and ripe mango; vegan, gluten- and dairy-free. Chill for a creamy refresh.

# What You'll Need:

→ Chia Pudding

01 - 400 ml (1 can) coconut milk (full fat, unsweetened)
02 - 3 tbsp 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 lime juice (optional)

→ Garnish (optional)

07 - 2 tbsp toasted coconut flakes
08 - Fresh mint leaves

# How to Make It:

01 - In a medium bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
02 - Stir in the chia seeds until evenly distributed.
03 - Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
04 - Before serving, peel and dice the mangoes. Toss with lime juice if desired.
05 - Stir the chia pudding to loosen it, then divide evenly among 4 glasses or bowls.
06 - Top each serving with diced mango, and garnish with toasted coconut flakes and mint leaves if using. Serve chilled.

# Expert Suggestions:

01 -
  • The mango topping delivers such a burst of freshness it feels like dessert and vacation in one bite.
  • Even on busy mornings, this recipe makes you look like you planned ahead—it's that effortlessly impressive.
02 -
  • If you skip the second stir after 30 minutes, you risk lumpy pudding—trust me, it’s worth the extra effort.
  • Once I tried blending the pudding before chilling, and it came out dreamily smooth, perfect for anyone wary of chia texture.
03 -
  • Blend your coconut milk base before chilling for the smoothest results—no chia clusters here.
  • A tiny pinch of cardamom lifts the flavor and adds a hint of luxury to each bite.
Go Back