Mango Coconut Chia Pudding is a creamy, tropical chia pudding made with coconut cream, fresh mango, and a luscious mango puree layered on top. It's naturally dairy-free, lightly sweetened, and works just as well as a healthy breakfast as it does a light dessert.
Similar to my Chocolate Mango Smoothie or Vegan Mango Lassi, this mango chia seed pudding is bursting with refreshing tropical flavors, easy to make using sweet, ripe mango chunks, and packed with nutrient-dense chia seeds.
But what really makes it extra special is the luscious mango fruit puree. I love layering it into the pudding or adding it generously on top. It elevates this healthy pudding into a beautiful, light dessert that’s wholesome enough to enjoy for breakfast, as an afternoon snack, or as a quick grab-and-go option on busy days.
New to chia pudding? My guide on how to make chia seed pudding covers everything you need to get started.
Why You'll Love This Recipe
- Tropical and naturally sweet: Fresh and dried mango do all the sweetening work, giving this pudding a rich, deep mango flavor without any refined sugar.
- Great for meal prep: Store it in individual mason jars, and it keeps well in the fridge for up to 5 days, ready to grab whenever you need it.
- Simple ingredients: Just coconut cream, ripe mango, chia seeds, and a natural sweetener — easy to find and easy to put together.
Ingredients & Notes
- Chia seeds: Packed with dietary fiber, plant-based protein, and fatty acids, chia seeds create that signature pudding-like consistency. I use about a ¼ cup of chia seeds here. The rest can be used to make other puddings like my Breakfast Kiwi Chia Pudding or Banana Chia Pudding, to name a few.
- Unsweetened coconut cream: Rich in healthy fats, coconut cream adds a silky texture and depth of flavor. It also keeps this mango chia pudding recipe dairy-free.
- Fresh mango chunks & dried mango: I am using a combination of fresh and dried mangoes to intensify the tropical flavors and a bright natural sweetness.
- Maple syrup or raw honey: Both of these natural sweeteners pair well with fresh ripe mango.
- Lemon zest: Enhances the mango’s flavor and adds a light, zesty twist to the mango puree.
How To Make It
Step One - To make the mango puree, place fresh mango, maple syrup, and lemon zest in the blender. Reserve in the fridge in an airtight container.
Step Two - To make the mango pudding, add the coconut cream, fresh mango chunks, maple syrup, dried mango, and chia seeds in a high-speed blender.
Step Three - Blend until smooth and creamy. Refrigerate overnight or at least for 2 hours, stored in mason jars or an airtight container.
Step Four - Serve with some mango puree on top or mixed in and fresh mango pieces as a garnish (optional).
Top Tips
- Room-temperature ingredients: For the best chia pudding, use room-temperature coconut cream so the seeds hydrate evenly.
- Stir: Give the mixture a good stir before chilling to avoid clumping.
- Layer it like a parfait: Spoon the chia pudding into the bottom of a jar, add a layer of mango puree, then repeat until the jar is full.
Variations & Substitutions
- Instead of chia seeds: Try whole flax seeds, though the taste will be slightly different. Any leftover flax seeds work well in my Carrot Green Banana Smoothie with Collagen Powder.
- Use coconut milk: Canned coconut milk works well here, just make sure to mix the solid part thoroughly with the liquid before using.
- Keep it vegan: Swap raw honey for maple syrup.
Storage
Store your chia mango pudding in an airtight container or individual mason jars in the fridge. It will stay fresh for about 5-7 days.
More Chia Pudding Recipes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Mango Coconut Chia Pudding With Mango Puree
Mariska RamondinoEquipment
- mason jars
Ingredients
Mango Puree
- 1 cup fresh mango pieces 95 grams
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
Mango Coconut Chia Pudding
- 1 can (3.5 Fl oz/400 ml) unsweetened coconut cream
- 2 tablespoons maple syrup or raw honey
- 1 ½ cups fresh mango pieces 280 grams
- ¼ cup chia seeds 45 grams
- ½ cup dried mango 70 grams
Instructions
To Make the Mango Puree
- Place all the ingredients in a blender and blend until silky and smooth.1 cup fresh mango pieces, 2 tablespoons maple syrup, 1 teaspoon lemon zest
- Store in an airtight container or jar with a lid and refrigerate until ready to use.
To Make the Mango Coconut Chia Pudding
- Place all the ingredients in a high-speed blender like a Vitamix and blend until smooth.1 can (3.5 Fl oz/400 ml) unsweetened coconut cream, 2 tablespoons maple syrup or raw honey, 1 ½ cups fresh mango pieces, ¼ cup chia seeds, ½ cup dried mango, 1 cup fresh mango pieces, 2 tablespoons maple syrup, 1 teaspoon lemon zest
- Refrigerate overnight or at least for 2 hours, stored in mason jars or an airtight container.
- Serve with some mango puree on top or mixed in.
Notes
- Make the mango puree first and then store it in an airtight container or mason jar with a lid in the fridge until ready to serve.
- When making the mango pudding, make sure that all the dried mango pieces are completely pulverized and you have a smooth consistency.
- Store in an airtight container or individual mason jars in the fridge for 5-7 days.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
Don't forget to add the lemon zest to the mango puree. It adds a nice, subtle citrusy touch.