Mango Chia Seed Pudding

My Go-To Mango Chia Seed Pudding (Sunshine in a Jar!)

Hey there! So, listen, if you’re looking for something ridiculously easy, super healthy, and honestly, just plain delicious for breakfast, a snack, or heck, even dessert, you HAVE to try this Mango Chia Seed Pudding. I stumbled onto making this proper regularly a couple of summers ago when the mangoes were just singing at the grocery store. I remember standing there, looking at a massive pile of Ataulfos (my faves!) and thinking, ‘Okay, what can I make that isn’t just slicing and shoving them in my face?’ (Though, let’s be real, there’s nothing wrong with that!). Anyway, this recipe was born out of that mango madness, and it’s been a staple ever since. It’s like a little jar of tropical happiness.

Why I Always Make This

Okay, why this one? Well, I make this when life is bonkers busy because it takes literally five minutes of active time. Seriously, five. My family goes crazy for this because it feels like such a treat (hello, mango!), but I know it’s packed with all sorts of good stuff like fiber and omega 3s from the chia seeds. It’s one of those magical recipes where healthy meets yummy without a fight. Plus, it’s naturally vegan and gluten free, which is handy when friends with different dietary needs pop over. Sometimes I even make a double batch and feel ridiculously smug the next morning knowing breakfast is already sorted!

The Bits and Bobs You’ll Need

Here’s what you’ll need. Don’t stress too much about perfection, cooking should be fun, eh?

• Chia Seeds: About 1/2 cup. Black or white, doesn’t matter a lick. I usually just grab whatever’s on sale, but make sure they’re fairly fresh, you know? Old ones are a bit sad.
• Milk: 2 cups. Almond milk is my absolute go-to here – unsweetened usually – because it has a nice, neutral flavor that lets the mango shine. But honestly, any plant milk works beautifully (soy, oat, coconut milk from a carton not the can!). Regular dairy milk works fine too if that’s your jam. I sometimes use coconut milk from a can for extra richness, but thin it out a bit with water or another milk, otherwise it can be *too* thick.
• Sweetener: Maybe 1-2 tablespoons, or to taste. Maple syrup or agave are great liquid options that mix in easily. Honey works too if you’re not keeping it strictly vegan. Sometimes, if my mango is super ripe, I don’t add any extra sweetener at all! Taste it first, is what I reckon.
• Vanilla Extract: A teaspoon or so. Totally optional but it just adds a little something something. Use the good stuff if you have it!
• Ripe Mango: 1 large one, or about 1.5 cups of chopped mango. Make sure it’s ripe! Squishy but not mushy is the vibe. Choosing a good mango is key here, folks. It makes *all* the difference.
• Optional Toppings: More fresh mango (diced), coconut flakes, a sprinkle of granola, maybe some extra nuts or seeds. Get creative!

Putting It All Together (The Non-Scary Part)

Okay, deep breaths. This is genuinely easy. Here’s how I do it:

1. Mix the Base: Grab a medium bowl or a jar with a lid. Pour in your milk. Add the chia seeds, sweetener, and vanilla (if using). Now, whisk, whisk, whisk! You wanna get those chia seeds really distributed, not clumped up at the bottom. Whisk for a solid minute or two. Like you mean it. This is crucial for getting that nice pudding texture later.
2. Let it Sit (The First Time): Okay, let it sit for about 5-10 minutes. Then, give it another good whisk. Why? Because chia seeds are little rascals and they like to sink and clump when they first meet liquid. That second whisking makes sure they’re evenly suspended.
3. Chill Time! Pop the bowl (covered) or jar (lidded) in the fridge. You want to let it chill for at least 2-3 hours, but overnight is honestly best. It gets properly thick and pudding-like. This is where the magic happens!
4. Prep the Mango: While the pudding base is chilling (or right before serving if you made it the night before), peel and chop your ripe mango. Now, you can either just dice it up nicely to layer or put on top, OR you can make a mango puree. I usually do a puree because I love that smooth, vibrant layer of pure mango flavor. Just toss the chopped mango into a blender or food processor and blitz until it’s smooth. If it’s super thick, add a tiny splash of milk or water to get it moving.
5. Assemble: Once the chia pudding base is thick, grab your serving jars or bowls. Spoon some of the thick chia pudding into the bottom. Then spoon some of that gorgeous mango puree on top. Repeat layers if you like, or just do one big layer of each. This is where it starts looking like something really special!
6. Top & Serve: Add any extra toppings you fancy right before serving. Diced mango, a sprinkle of coconut… whatever tickles your fancy. Dig in!

Notes From the Kitchen Trenches

• That second whisk after 5-10 minutes? Learned that the hard way. Without it, you get a solid brick of chia at the bottom and runny milk on top. Gross. Don’t skip it!
• The thickness is adjustable! If it’s too thick after chilling, just stir in a tablespoon or two more milk until it’s how you like it. If it’s not thick enough (maybe your chia seeds weren’t great or the liquid ratio was off?), you can add another tablespoon of chia seeds, whisk *really* well, and let it sit for another hour or so in the fridge.
• Don’t blend the chia seeds *into* the mango puree before thickening. Make the chia pudding base first, then add the mango. Trust me on this.

Experiments (Some Worked, Some… Didn’t)

I’ve messed around with this a bit. Tried adding a pinch of turmeric to the mango puree once for extra color and health points – that was actually pretty good! Gave it a nice warm undertone. I also tried adding lime zest to the mango layer, which was lovely and bright. My not-so-successful experiment? Trying to mix *canned* mango pulp straight into the chia pudding base before chilling. It just got weirdly gloopy and the flavor wasn’t as fresh. Stick to fresh mango puree for the best results, I reckon.

What About Equipment?

Honestly? You really just need a bowl and a whisk, plus something to blend the mango if you go that route. A basic mason jar is perfect for mixing and storing individual portions. If you don’t have a blender for the mango, just use a fork to mash it *really* well. It won’t be perfectly smooth, but it’ll still taste amazing!

Storing Your Masterpiece

This stuff keeps beautifully in the fridge in an airtight container (like those jars!) for about 3-4 days. The chia pudding base actually gets better on day two, I think the flavors meld more. Though honestly, in my house it never lasts more than a day before it’s all gone!

Serving Suggestions

I love serving it in clear jars so you can see those pretty layers. A sprinkle of toasted coconut flakes on top? Chef’s kiss. Sometimes I add a few slices of fresh banana or some granola for crunch. My little one likes theirs with an extra drizzle of maple syrup because, well, kids!

Pro Tips (So You Don’t Make My Mistakes)

• Whisking is Key: I once tried just stirring the chia seeds in quickly and left it. Ended up with a cement block of seeds at the bottom. Whisk properly, especially that second time.
• Ripe Mango! Cannot stress this enough. An unripe mango will just be sad and not very flavorful. Wait for a good, ripe one. It’s worth it.
• Don’t Rush the Chill: While you *can* eat it after 2-3 hours, letting it go overnight really gives you the best texture. Plan ahead if you can!

Frequently Asked Questions (Stuff People Ask Me)

Q: Can I use frozen mango?
A: Yeah, absolutely! Thaw it first, drain off any excess liquid, and then blend it up. The flavor might not be *quite* as vibrant as fresh, but it totally works, especially in a pinch!

Q: What if my pudding is too thin?
A: Just whisk in another tablespoon of chia seeds. Give it another good mix, wait 15 minutes, whisk again, and pop it back in the fridge for an hour or so. Should thicken right up!

Q: Too thick?
A: Easy fix! Just stir in a tablespoon of milk at a time until it’s the consistency you like. No problem!

Q: How far ahead can I make this?
A: The chia pudding base? Up to 4 days. I usually make a big batch Sunday night for breakfasts all week. I prep the mango puree maybe a day or two ahead, or fresh right before serving. Keeps everything tasting its best!

Hope you give this a whirl! It’s seriously become one of my favorite easy things to make. Enjoy that little taste of sunshine!