Simple Mango Chia Pudding
A creamy, refreshing no-cook dessert that layers velvety mango puree with plump chia seeds soaked in coconut milk. Naturally sweetened with ripe mango, this make-ahead pudding is perfect for breakfast, a light dessert, or a midday pick-me-up.
For 4 servings
- mix · ~5 min
Mix the chia pudding base.
1.In a bowl, whisk together coconut milk, chia seeds, honey, ground cardamom, and salt until well combined.2.Let it sit for 5 minutes, then whisk again to break up any clumps. - rest
Chill overnight.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until the chia seeds have swelled and the mixture becomes thick and pudding-like.
TIPOvernight chilling yields the creamiest texture. - prep · ~2 min
Prepare the mango puree.
1.Place three-quarters of the cubed mango in a blender.2.Blend until completely smooth. Reserve the remaining mango cubes for garnish. - assemble · ~2 min
Layer the pudding in serving glasses.
1.Spoon a layer of mango puree into the bottom of each glass.2.Top with a layer of the chilled chia pudding.3.Repeat layers, ending with mango puree on top.TIPUse tall glasses for a beautiful layered effect. - garnish
Garnish with reserved mango cubes and slivered pistachios. Serve chilled.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat coconut milk for a rich, creamy texture that sets firmly.
- 2Whisk the chia seeds again after 5 minutes to prevent clumps and ensure even gelling.
- 3Choose mangoes that yield slightly to pressure for maximum sweetness and smooth puree.
- 4For best results, refrigerate the pudding for at least 6 hours or overnight.
- 5Toast the pistachios lightly in a dry pan for extra crunch and nutty flavor.
Adapt it for your goals.
Vegan
Replace honey with maple syrup or agave nectar. All other ingredients are already plant-based, making this a fully vegan dessert.
Low SugarLow-Sugar
Omit the honey and use only the natural sweetness of very ripe mango. Add a pinch more cardamom to enhance perceived sweetness.
Tropical BoostTropical Boost
Fold in a handful of diced fresh pineapple or passion fruit pulp with the mango puree for a tangy, tropical twist.
Creamier TextureCreamier Texture
Swap 1/4 cup of the coconut milk for full-fat Greek yogurt (or coconut yogurt for dairy-free) for a richer, tangy pudding.
Why this is on our healthy list.
Omega-3 from Chia Seeds
Chia seeds are packed with alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports heart and brain health.
Vitamin C Boost
Fresh mangoes are an excellent source of vitamin C, which helps maintain a healthy immune system and aids in collagen production.
Healthy Fats from Coconut Milk
Full-fat coconut milk provides medium-chain triglycerides (MCTs), a type of fat that may support energy metabolism and satiety.
Natural Antioxidants
Cardamom contains antioxidant compounds that help fight oxidative stress, while mango provides beta-carotene and other phytonutrients.
Frequently asked questions
Yes, but the pudding will be thinner and less creamy. You may need to reduce the liquid slightly or add an extra tablespoon of chia seeds for thickness.
