I absolutely love this recipe because it’s like a tropical getaway in a bowl, blending the creamy goodness of coconut and ripe mango into a delightful, healthy treat. Plus, it’s super easy to whip up and the overnight magic of chia seeds transforms it into a perfect indulgence with minimal effort—talk about a win-win!
I love my Mango Chia Pudding. It’s a tropical take on a nutritious meal, and it’s loaded with ripe mangoes, creamy coconut milk, and, of course, chia seeds.
The texture is delightfully pudding-like and not quite as thick as it would be if you used only coconut milk. That’s the fiber and omega-3s talking.
Maple syrup is my sweetener of choice, and it’s lovely with a dash of vanilla.
Ingredients
Mangoes: High in antioxidants, vitamin C, and delightfully sweet.
Coconut milk: A vegan, creamy, rich, and healthful alternative to traditional milk.
Chia seeds: Rich in fiber, plant-sourced protein, and omega-3 fatty acids.
Natural sweeteners that give subtle caramel notes are maple syrup and honey.
Vanilla extract: Adds aromatic flavor depth to confections.
Salt: Effectively enhances flavors and balances sweetness.
Ingredient Quantities
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (or any milk of choice)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. In a blender, combine the coconut milk and the diced mangoes. Blend until creamy and smooth.
2. In a bowl of medium size, combine the chia seeds, maple syrup or honey (if you are using it), vanilla extract, and a pinch of salt.
3. Pour the chia seed mixture over the coconut milk and mango mixture.
4. Combine all ingredients thoroughly until the chia seeds are consistently dispersed throughout.
5. Wrap the bowl in plastic, or cover it with a lid, and refrigerate for at least 3 hours or overnight. The chia seeds will thicken the pudding.
6. Once you have thoroughly chilled the pudding, mix it well to guarantee a uniform consistency.
7. Sample the pudding, and if necessary, adjust the sweetness to better suit your individual preferences.
8. Present the pudding in bowls or glasses.
9. In case you want to garnish, you can use more diced mango or coconut flakes as a topping.
10. You can relish leftovers right away or stash them in the fridge for a maximum of 3 days.
Equipment Needed
1. Blender
2. Medium-sized bowl
3. Measuring cups
4. Measuring spoons
5. Spoon or whisk (for mixing)
6. Plastic wrap or lid (for covering the bowl)
7. Refrigerator
8. Serving bowls or glasses
FAQ
- Can I use frozen mangoes instead of fresh?Certainly, frozen mangoes can be used. Just remember to thaw them before blending.
- How long does it take for the chia pudding to set?The chia seeds usually take around 4 hours to assimilate the liquid and reach a pudding-like consistency, but for a thicker texture, it’s optimal to let them sit overnight.
- Can I substitute the coconut milk with another type of milk?You can use almond milk, soy milk, or any other type of milk, whether dairy or non-dairy, that you prefer.
- Is it necessary to add sweetener?The optional sweetener is there because the ripeness of the mangoes can add enough natural sweetness. You might want to omit it if, like me, you prefer your mango lassi to be more about the mango and less about sweet beverages in general.
- How long will the pudding keep in the refrigerator?The pudding will remain fresh for up to 3 days in an airtight container in the fridge.
- Can I add toppings to the pudding?Certainly! You can add toppings to the dish, including fresh fruit, nuts, and shredded coconut, for an added texture and flavor.
- Is this recipe vegan-friendly?Absolutely, this recipe can be made entirely vegan by substituting maple syrup for honey and ensuring that your choice of milk is not derived from animals.
Substitutions and Variations
Peaches or apricots: Use for an utterly different flavor, only if you don’t have access to the next recommended fruit.
Coconut milk: Substitute almond milk, soy milk, or oat milk for a different non-dairy option, or use regular cow’s milk for a dairy version.
Ground flaxseeds can be used in place of chia seeds to obtain a similar thickening effect.
Maple syrup/honey: Use agave nectar or a few drops of stevia for sweetness.
Vanilla extract: If you’re out of vanilla, try almond extract or a very small amount of cinnamon for a different taste.
Pro Tips
1. Mango Selection: Choose fully ripe mangoes for the best flavor and natural sweetness. Ataulfo or Kent mangoes are often preferred for their creamy texture and sweet taste.
2. Chia Seed Hydration: Stir the chia-pudding mixture halfway through the chilling process. This ensures that the seeds don’t clump together and are evenly distributed, creating a smoother texture.
3. Layering: For a visually appealing presentation, consider layering the pudding with additional diced mango or coconut flakes in between layers. This not only looks good but adds an extra burst of flavor with each bite.
4. Chilling Time: For best results, let the pudding sit overnight. This allows the chia seeds to fully expand and absorb maximum liquid, resulting in a creamier consistency.
5. Texture Adjustment: If the pudding turns out too thick, stir in a little extra coconut milk or milk of choice before serving to achieve your desired consistency.
Mango Chia Pudding Recipe
My favorite Mango Chia Pudding Recipe
Equipment Needed:
1. Blender
2. Medium-sized bowl
3. Measuring cups
4. Measuring spoons
5. Spoon or whisk (for mixing)
6. Plastic wrap or lid (for covering the bowl)
7. Refrigerator
8. Serving bowls or glasses
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (or any milk of choice)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. In a blender, combine the coconut milk and the diced mangoes. Blend until creamy and smooth.
2. In a bowl of medium size, combine the chia seeds, maple syrup or honey (if you are using it), vanilla extract, and a pinch of salt.
3. Pour the chia seed mixture over the coconut milk and mango mixture.
4. Combine all ingredients thoroughly until the chia seeds are consistently dispersed throughout.
5. Wrap the bowl in plastic, or cover it with a lid, and refrigerate for at least 3 hours or overnight. The chia seeds will thicken the pudding.
6. Once you have thoroughly chilled the pudding, mix it well to guarantee a uniform consistency.
7. Sample the pudding, and if necessary, adjust the sweetness to better suit your individual preferences.
8. Present the pudding in bowls or glasses.
9. In case you want to garnish, you can use more diced mango or coconut flakes as a topping.
10. You can relish leftovers right away or stash them in the fridge for a maximum of 3 days.
