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Chia Seed Pudding With Mango – Creamy, Bright, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds: Black or white both work. They thicken the pudding.
  • Milk of choice: Almond, coconut, oat, or dairy milk. Choose unsweetened if you want to control sugar.
  • Fresh ripe mango: Ataulfo (honey) mango is especially sweet and silky, but any ripe variety works.
  • Sweetener (optional): Maple syrup, honey, or agave to taste.
  • Vanilla extract: Adds warmth and rounds out the flavor.
  • Pinch of salt: Just a little to brighten everything.
  • Lime or lemon juice (optional): A squeeze wakes up the mango.
  • Toppings (optional): Toasted coconut flakes, sliced almonds, pistachios, yogurt, or extra mango.

Method
 

  1. Prep the mango: Peel and dice 1 large ripe mango. Set aside about half for topping. Mash or blend the rest into a smooth puree. If the mango isn’t very sweet, stir in 1–2 teaspoons of maple syrup and a small squeeze of lime.
  2. Mix the base: In a medium bowl or jar, whisk together 1 cup milk, 3 tablespoons chia seeds, 1–2 teaspoons sweetener (optional), 1/2 teaspoon vanilla extract, and a small pinch of salt.
  3. Add mango flavor: Stir in 2–3 tablespoons of the mango puree to lightly flavor the pudding. Save the rest of the puree for layering.
  4. Stir, rest, stir again: Let the mixture sit for 5–10 minutes, then whisk again to break up any clumps. This step helps the chia absorb liquid evenly.
  5. Chill to set: Cover and refrigerate for at least 2 hours, preferably overnight, until thick and creamy.
  6. Assemble: Spoon a layer of mango puree into the bottom of a bowl or jar, add the chia pudding, and top with diced mango. Add any toppings you like.
  7. Taste and adjust: If you prefer it sweeter or looser, drizzle a little extra sweetener or whisk in a splash of milk right before serving.