Mango Chia Pudding with Coconut Milk

Adding fruit to your breakfast is always a good idea, especially in summer. This creamy, sweet mango chia pudding with coconut milk is a delicious way to kick-start your day.

Mangos are finally in season here in Australia and are also quite cheap. Yay! I absolutely love this tropical fruit and this mango chia pudding with coconut milk is a perfect way to let the mango shine.

If you haven’t lived on the moon for the last 10 years, you are most likely enjoying chia seed pudding at least occasionally. And if you are not, this simple recipe is the perfect place to start.

Whether you are new to the chia seed pudding world or have had it in your diet for a long time, I am sure you will enjoy this mango chia pudding a lot. There are so many reasons to love this recipe:

Why will you love the mango chia pudding with coconut milk

• Delicious. There are many other great reasons to love this chia seeds recipe, but the main one is that this mango pudding is absolutely delicious!
• Easy. This simple recipe is super quick to make. It is a perfect make-ahead weekday breakfast.
• Family-friendly. My kids love mango and chia puddings, so the mango chia pudding is a big hit.

Ingredients

Chia seeds. There are two types of chia seeds available, black and white chia seeds. You can use either of those two. While they might have a slight difference in taste and texture, those differences are minimal.

Mango. Nice fresh mangos are the best for this recipe. However, the mango season is very short and it might be difficult to find fresh mangos during the winter months. Feel free to use frozen mango instead.

Maple syrup. Maple syrup is my favorite natural sweetener. It adds a nice smooth, caramel-like flavour. But if you prefer honey, or any other sweetener, go ahead. You can also leave sweeteners out completely if you trying to keep your sugar intake low. Mangos are naturally very sweet.

Coconut milk. I know some people make their own coconut milk and this is amazing. I find it a bit time-consuming and am fine with fresh coconut milk from the fridge aisle in my local supermarket. I don’t recommend using canned coconut milk as it tends to be thicker and heavier.

Not a fan of coconut milk? Feel free to substitute it with your favourite milk. Almond milk, oat milk or dairy milk will work great.

The full list of ingredients is in the recipe card below.

How to make mango chia pudding with coconut milk

• Combine mango and milk in a food processor until smooth.
• In a large mixing bowl combine mango milk, chia seeds and maple syrup. Mix well and refrigerate for 15-20 minutes.
• Divide the mango chia pudding between four containers, I use glass cups.
• Serve with some fresh mango slices and some toasted coconut flakes for some added crunch.

Find the full recipe in the recipe card below. You can also watch a video to see how I make this deliciously nourishing breakfast (coming soon).

How to cut mango

Cutting mango is quite easy but might need some practice.

Cut the FLAT sides of the mango along the pit. Mango pit is very large and flat.

Take one half in your hand and core the flesh inside the mango cheeks by making shallow cuts in a crosshatch pattern, like on the photo below. Be careful not to cut your hand. Do not rush.

Push the mango skin inside out, so that mango pieces pop up.

Now you can cut the mango flesh off the skin. It is that easy!

How to store chia pudding

This is the beauty of chia pudding, it can be prepared in advance, stored in the fridge and enjoyed later in the week.

It will keep fresh when refrigerated in an airtight container for 3-4 days.

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