Creamy Mango Chia Seed Pudding Recipe

Why you’ll love this mango chia pudding

Chia pudding is a convenient, nutritious option that’s packed with fiber and requires no cooking. It works equally well as a filling breakfast, a portable snack, or a light dessert. Using fresh mango as the sweetener keeps the recipe naturally sweet without added refined sugar. The texture is silky and slightly custardy once the chia seeds absorb the liquid, and it pairs beautifully with toasted coconut or extra mango on top.

• Quick and easy. No cooking required; blending and chilling are all it takes.
• Naturally sweetened. Fresh mango provides sweetness, so no white sugar is needed.
• Dairy-free option. Use a coconut or other dairy-free Greek-style yogurt, or swap in regular Greek yogurt for a higher-protein version.

Recipe Ingredients

Use the quantities below for the full recipe. Adjust servings as needed.

• 1 cup coconut-style yogurt (or regular Greek yogurt)
• 3/4 cup almond milk (or coconut or oat milk)
• 1 whole Ataulfo (or other ripe) mango, peeled and cubed
• 1 tsp vanilla extract
• 1/3 cup chia seeds

Optional toppings

• Fresh diced mango
• Toasted shredded coconut

How to make Mango Chia Pudding

Follow these simple steps. The pudding benefits from a few hours or overnight chilling so the chia seeds fully absorb the liquid and create a thick, spoonable texture.

Step One. Combine the yogurt, mango, almond milk and vanilla in a food processor or blender. Blend until smooth and no large mango pieces remain.

Step Two. Pour the blended mixture into a wide bowl or dish, stir in the chia seeds, whisking to avoid clumps. Cover and refrigerate for at least 3–4 hours, preferably overnight, until set.

Step Three. Once set, stir the pudding to check consistency. Serve in jars or bowls and top with extra diced mango and toasted coconut if desired.

Michelle’s Tips and Tricks

• Adjust texture. If the pudding is too thick after chilling, stir in a splash more almond milk until you reach your preferred consistency.
• Add protein. For a higher-protein option, blend a scoop of your favorite protein powder into the yogurt-mango base and add an extra 1/4 cup almond milk to keep the texture smooth.
• Best mango choice. Use a ripe, sweet mango for the best natural sweetness and flavor. Ataulfo (Honey) mangoes are creamy and sweet, but any ripe variety works.
• Make ahead. This pudding stores well in the fridge for up to 4 days, making it ideal for meal prep.