Save I stumbled on chia pudding during a particularly humid summer when the thought of turning on the oven felt unbearable. A friend mentioned soaking chia seeds overnight, and I was skeptical until I tasted the first spoonful—cool, creamy, and somehow filling without being heavy. The mango version came later, after a farmers market trip left me with more ripe mangoes than I knew what to do with. I blended one into the pudding base on a whim, and the tropical sweetness changed everything.
I started making this for weekend brunch when friends would come over, and it became the dish people asked about before they even arrived. One morning, I layered it in clear glasses with extra mango on top, and someone said it looked too pretty to eat. Of course, that lasted about five seconds. The quiet hum of spoons scraping glass was the only sound for a while.
Ingredients
- Coconut milk: Full-fat gives you that rich, creamy texture, but light works if you want something less heavy—I have used both depending on my mood.
- Maple syrup or honey: Sweetness here is personal; start with less and taste as you go, especially if your mangoes are already very ripe.
- Vanilla extract: Optional, but it adds a warm background note that makes the whole thing feel more complete.
- Chia seeds: These tiny seeds swell into a pudding-like consistency, and they are packed with fiber and omega-3s without any fuss.
- Ripe mangoes: The riper, the better—look for ones that yield slightly to pressure and smell sweet near the stem.
- Lime juice: Just a splash brightens the mango puree and keeps it from tasting flat.
- Toasted coconut flakes: Toasting them in a dry pan for a minute or two brings out a nutty flavor that contrasts beautifully with the cool pudding.
- Pistachios or almonds: A bit of crunch on top makes each bite more interesting.
Instructions
- Mix the base:
- In a bowl, whisk the coconut milk with maple syrup and vanilla until smooth and everything is dissolved. Pour in the chia seeds and stir well, making sure none clump together at the bottom.
- Let it set:
- Cover the bowl and slide it into the fridge for at least two hours, stirring once after the first half hour to break up any clumps. By the time you come back, it will have thickened into a soft, spoonable pudding.
- Blend the mango:
- While the chia does its thing, toss the mango chunks, lime juice, and a touch of sweetener into a blender. Blend until silky, taste it, and adjust if needed.
- Layer and serve:
- Spoon half the chia pudding into glasses, add a generous layer of mango puree, then top with more pudding if you like. Finish with toasted coconut, nuts, or fresh mango cubes before serving cold.
Save One evening, I made this for myself after a long day and ate it straight from the bowl on the couch. No garnish, no presentation, just the cool sweetness and the quiet. It felt like a small reset, the kind of moment food can give you when you are not trying to impress anyone.
How to Get the Layers Just Right
If you want that clean layered look, use clear glasses and a spoon to gently place each layer without disturbing the one below. I have found that chilling the glasses first helps the layers set more distinctly, though honestly, it tastes the same either way.
Swaps and Tweaks
Coconut milk can be swapped for almond or oat milk if you prefer something lighter or do not have coconut on hand. The texture changes slightly—less creamy, more neutral—but it still works. You can also try different fruit purees like peach, passion fruit, or even berry blends when mangoes are not in season.
Make It Ahead
This is one of those rare desserts that actually improves when made the night before. The chia seeds fully hydrate, the flavors meld, and you wake up with breakfast already done. I have kept it in the fridge for up to three days, though the mango puree can start to separate if it sits too long.
- Store the pudding and puree separately if making more than a day ahead.
- Add toppings just before serving to keep them crunchy.
- If the pudding thickens too much, stir in a splash of coconut milk to loosen it.
Save This pudding has become my go-to when I want something that feels special without any real effort. It is the kind of recipe you can make half-asleep and still end up with something worth sharing.
Recipe FAQ
- → How long should the chia mixture chill?
Chill for at least 2 hours to allow chia seeds to absorb the liquid and create a creamy texture.
- → Can I substitute coconut milk with other plant-based milks?
Yes, almond or oat milk can be used, but coconut milk offers the richest flavor and creaminess.
- → What sweeteners work best with this dish?
Maple syrup or honey complement the tropical flavors nicely; adjust sweetness to taste.
- → How do I achieve the layered effect?
Alternate spoonfuls of the chia mixture and mango puree in serving glasses for tropical layers.
- → Are there suggested toppings to enhance texture?
Toasted coconut flakes, chopped pistachios or almonds, and fresh mango cubes add crunch and freshness.