Mango chia pudding is a layered breakfast that is easy to make. It uses chia seeds, milk, mango puree, and diced mango for a tasty breakfast or snack.
I've been on such a chia pudding kick lately. I love how you can make it the night before, and enjoy it for breakfast the following day! I found fresh mango on sale at the grocery store the other day and decided it would be delicious layered up in a chia pudding. Spoiler alert: I was right.
If you're here, hopefully you've fallen in love with chia puddings just like me and enjoy this mango version.
Ingredients
- Mango - I use fresh mango, but you can use frozen if you prefer. You'll need mango chunks for both making the puree and for topping the chia pudding.
- Chia seeds
- Milk - You can use whatever type of milk you prefer: almond, soy, dairy, oat, etc.
- Honey or maple syrup - I like adding a sweetener to the chia pudding. However, for a sugar-free version, you can leave it out.
- Shredded coconut - optional, but I love the coconut flavor this gives the chia pudding!
How to make mango chia pudding
Prep your chia pudding! This will take at least 3 hours to bloom and form a pudding-like texture. Add your chia seeds, milk, and honey to a container and stir to combine. I like to come back after 5-10 minutes and stir again to break up any clumps.
Then put your chia pudding in the refrigerator for at least 3 hours, but I like to do it overnight.
When ready, make your mango puree. Add diced mango to a blender along with milk and blend until smooth.
Also dice up some mango into small pieces to top your chia pudding with.
Then, layer it up! I usually start with chia seeds, then mango, then chia seeds, then mago, and finish with chia seeds, but get creative!
Add diced mango chunks to the top of your chia pudding. You can also add some shredded coconut, like I did. Dig in and enjoy!
More chia pudding recipes
Mango Chia Pudding
Ingredients
For chia pudding
- ½ cup milk
- 2 Tablespoons chia seeds
- ½ teaspoon honey or maple syrup
For mango puree
- ⅓ cup diced mango
- 2 teaspoons milk
For topping
- ¼ cup diced mango
- ½ teaspoon shredded coconut optional
Instructions
- Add milk, chia seeds, and honey to a container and stir to combine. After 10 minutes, stir again and break up any clumps. Cover and refrigerate for at least 3 hours or overnight.
- Remove chia pudding from the refrigerator and stir.
- Add ⅓ cup mango cubes to a blender with 2 teaspoons of milk. Blend until smooth.
- Layer the chia pudding with layers of chia pudding and mango puree. Top with mango cubes and shredded coconut (optional).
Notes
-
- The ingredient amounts make for a thicker chia pudding. If you like yours thinner, then use ⅔ cup milk instead of ½ cup.
- Get creative with your toppings! I used diced mango and shredded coconut, but you can use other types of fruit (raspberries would be delicious), or layer in some yogurt.
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- I like to use a glass for my chia pudding so you can see the beautiful layers!
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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