Mango Chia Pudding

Looking for a refreshing, healthy, and make-ahead breakfast or dessert that feels like a mini vacation in a jar? This Mango Chia Pudding is just the thing. Creamy soy milk blends with nutrient-packed chia seeds and fragrant vanilla for a pudding that’s both satisfying and nourishing. Topped with smooth mango purée and a sprinkle of toasted coconut, each spoonful delivers a burst of tropical flavor and texture. Whether you’re meal prepping for the week or whipping up a light treat for guests, this vibrant, layered pudding is sure to impress—and it couldn’t be easier to make.

Print Recipe

Prep Time: 10 minutes  Cook Time: 5 minutes

Yield: 2 servings  Serving Size: 1.5 cups

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups soy milk
  • 1 tsp. vanilla extract
  • 1 ripe mango, peeled and cubed
  • 2 tbsp. toasted coconut flakes

Directions:

  1. Whisk the chia seeds, soy milk, and vanilla extract together in a bowl. Place in the fridge to set for at least an hour or overnight.
  2. While the chia pudding is setting, peel a mango and remove the flesh. Place mango flesh in a high-powered blender and blend until smooth. Set aside.
  3. Once the chia pudding has set, spoon the chia pudding into a jar until one-third of the way, and top with mango puree, and repeat again with one more layer of chia and mango pudding, ending with another layer of chia pudding on the top.
  4. Repeat with the second jar and top with toasted coconut to garnish.

Tips and Tricks:

  • After the initial mix, give it another stir after 10–15 minutes before refrigerating fully. This helps prevent clumps and ensures the chia seeds distribute evenly.
  • A small splash of lime juice to the mango puree can really brighten the flavor and cut through the creaminess.
  • Toast the coconut flakes on a dry pan over low heat, watching closely—they burn fast! A sprinkle of sea salt on them can be a nice touch.

Nutrition Facts: