Mango chia seeds pudding- a delicious summer recipe that can be enjoyed as a breakfast as well as a dessert. Preparing it needs only 2 minutes of yours and then you just need to leave it in the fridge until it thickens and gets a pudding-like consistency. This creamy chia mango pudding is vegan and gluten-free.
My recipe for the day is for all those lazy cooks like me who love to eat tasty and healthy food but don't want to spend hours in the kitchen.
The recipe is for mango chia seeds pudding.
It needs only 2 minutes of your effort in which you just need to put all the ingredients in a serving bowl and whisk. Then just leave it in the fridge for a few hours i.e. until it thickens and gets a pudding-like consistency.
This summer special dish can be served for breakfast as well as for dessert.
It's one of those breakfasts that give you a reason to wake up on time every morning. And when you are in a hurry, you can just grab it and enjoy on the way.
This mango chia pudding is vegan and gluten-free.
What goes in mango chia seeds pudding?
To make chia pudding with mangoes, you will need the following basic ingredients:
Ingredient notes
- Mango pulp: I have used canned mango pulp but you can easily make mango pulp at home by peeling, chopping, and blending mangoes.
- Chia seeds: Use a fresh stock of chia seeds as old chia seeds don't soak the liquid properly.
- Coconut milk: Mangoes taste the best with coconut milk. The combination of coconut milk and mangoes gives a delicious and refreshing tropical flavor to any dish they are added to. However, you can also use any other milk of your choice.
- Maple syrup: I have used maple syrup but any other sweetener can be added. If your mango pulp is already very sweet, the additional sweetener can be skipped too.
- Salt: You won't even taste it in the pudding but it balances all the sweetness of mangoes, maple syrup, and coconut, milk making the pudding taste even better.
- Nuts: Feel free to use nuts of your choice. I have added chopped cashew nuts and pistachios. You may also skip adding nuts.
- Mango: Mango is used to cut mango cubes for the toppings. You can use canned or frozen mango cubes too.
How to make (step-by-step instructions)?
Step 1: Put coconut milk in a serving glass or bowl.
Step 2: Add mango pulp.
Step 3: Add maple syrup or any sweetener of your choice.
Step 4: Add chia seeds.
Step 5: To balance all the sweetness, add a pinch of salt.
Step 6: Whisk until everything gets mixed and no chia seeds lump remains in the bowl.
Step 7: Refrigerate for at least 2 hours.
Step 8: Garnish with chopped mangoes and nuts.
Your creamy mango chia seeds pudding is ready to be enjoyed!
Serving tips
This chia pudding tastes the best if served chilled.
You can get creative with the choice of toppings. You can try some of the following topping ideas:
- Chopped mangoes
- Other chopped tropical fruits like pineapple, kiwi, etc.
- Toasted coconut flakes
- Chopped nuts of choice
- Crunchy granola
Whether you want to enjoy dessert for breakfast or eat a healthy dessert, this mango chia pudding is the dish for you.
How to store?
To store, refrigerate the pudding for up to 4 days.
It may turn very thick if left for a few days. To adjust the consistency, add some more coconut milk and mango pulp. Mix.
Recipe tips and tricks
- Use a sweet variety of mango to use in this recipe.
- If you are making mango puree at home, make sure not to use a very fibrous variety of mangoes.
- If you are using canned mango pulp which already has sugar in it, skip adding additional sweetener to the pudding.
- For the extra goodness of mango, you can also add chopped mangoes to the pudding in addition to putting them on top.
- For the best result, whisk the pudding again after an hour of putting it in the fridge.
Frequently asked questions
There could be different reasons for a runny chia pudding. The most common reason could be adding liquid in excess.
Another reason could be not giving enough time to set. Allow the pudding to set for at least 2 hours. Leave it overnight, if possible.
One more reason could be that you used an old stock of chia seeds. They don't soak the liquid well.
If your chia pudding is runny, you can easily correct it by adding some more chia seeds, whisking, and then leaving for a few more hours.
Yes, you can thaw and use frozen mangoes in this recipe.
More easy mango recipes
I love mangoes and believe that a summer spent without eating mangoes is wasted. If you also believe in that and looking for some easy mango recipes to try this summer then the following recipes are just for you:
More chia seeds pudding
If you liked this mango chia pudding, you will also like the following chia pudding recipes:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Mango chia seeds pudding
Equipment
- pudding bowls/ mason jars/ glasses
- Refrigerator
Ingredients
- ½ cup mango pulp
- 1 cup coconut milk
- ¼ cup chia seeds
- 1 tablespoon maple syrup or any sweetener of choice
- A pinch of salt
Toppings
- 1 teaspoon chopped mango
- 1 teaspoon chopped nuts
Instructions
- Put coconut milk, mango pulp, chia seeds, maple syrup, and a pinch of salt in a pudding bowl.
- Whisk until everything gets mixed and no chia lump is left in the bowl.
- Refrigerate for at least two hours.
- Garnish with chopped mango and nuts.
Video
Notes
- For best result, whisk the pudding again after an hour of refrigerating and put it back in the fridge for at least an hour more.
- Adjust the amount of sweetener depending on the sweetness of the mango that you are using.
- You may also add some desiccated coconut to this mango pudding.
- Any type of milk can be used in this chia pudding but coconut milk tastes the best in it.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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