Enjoy a healthy treat with this Mango Coconut Chia Pudding infused and topped with a luscious mango puree. It’s creamy, dairy-free, light, and simply delicious.

This easy recipe is perfect for meal prep, and it makes a great option for a healthy breakfast, snack, or light dessert.

Mango coconut chia pudding served in a glass jar with mango sauce on the side.

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.

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
Variations & Substitutions
Storage
More Chia Pudding Recipes To Try Next
📖 Recipe

Why You'll Love This Recipe

Healthy: It's packed with healthy fats, omega-3 fatty acids, and dietary fiber from chia seeds.
Great for Meal Prep: Store it in mason jars for individual servings, ready to grab and go.
Simple Ingredients: Made with ripe mango chunks, creamy coconut cream, chia seeds, and natural sweeteners like maple syrup—all easy to find at any grocery store.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Ingredients to make healthy mango chia pudding with mango sauce.

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

See the full recipe with measurements in the recipe card.

Here's how to make this coconut mango chia pudding:

Steps showing how to make mango coconut chia pudding with mango puree.

Step One (Picture 1 above) - 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 (Picture 2 above) - 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 (Picture 3 above) - Blend until smooth and creamy. Refrigerate overnight or at least for 2 hours, stored in mason jars or an airtight container.

Step Four (Picture 4 above) - 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: You can also layer it and place chia pudding on the bottom, then layers of mango puree, and repeat.
For Meal Prep: If making for meal prep, store in individual jars for easy grab-and-go.

Variations & Substitutions

Instead of Chia Seeds: Try whole flax seeds. Just know that the taste will be slightly different. Use any leftover flax seeds in my Carrot Green Banana Smoothie with Collagen Powder.
Use Coconut Milk: You can use canned coconut milk, but make sure to mix the solid part well with the liquid.
Keep it Vegan: Use maple syrup instead of raw honey.