Ah, mango season! There’s nothing quite like the sunshine a perfectly ripe mango brings. Today, I want to share a recipe that’s become a summertime staple in my kitchen: Mango Coconut Chia Pudding. It’s a cool, refreshing, and unbelievably creamy, healthy, delicious dessert.

This Creamy Mango Coconut Chia Pudding recipe was born out of a quest for a light and satisfying breakfast option. I’m a huge fan of chia pudding’s versatility, and the combination of coconut milk and fresh mango sings to my taste buds. The first time I tried it, I was amazed at how the chia seeds absorbed the flavors, creating a pudding with the perfect balance of sweetness, creaminess, and tropical fruitiness.

 

Ingredients for Creamy Mango Coconut Chia Pudding

• 1 cup lite coconut milk (unsweetened works too, if you prefer)
• 1 cup unsweetened almond milk (any other plant-based milk works as well)
• 1.5 cups fresh, ripe champagne mango, diced (feel free to adjust based on sweetness preference)
• 8 tablespoons chia seeds
• 2 tablespoons sweetened shredded coconut
• 8-12 drops Nu-Naturals liquid stevia (or monk fruit sweetener, sugar, or honey to taste)

Equipment

• Mixing bowls (one large, two small)
• Whisk
• Spoon or spatula
• Mason jars or serving glasses (2-4)

Directions for Creamy Mango Coconut Chia Pudding

• Combine the Liquids: In a large bowl, whisk together the coconut milk and almond milk. Adjust the ratio depending on your desired creaminess. For a thicker pudding, use less almond milk.
• Sweeten to Taste: Add your chosen sweetener, starting with 8 drops of stevia and tasting as you go. The sweetness of the mango will vary depending on ripeness, so adjust accordingly.
• Incorporate the Chia: Add the chia seeds to the liquid mixture and whisk well. Make sure all the seeds are well-coated to prevent clumping.
• Mango Magic: Gently fold in the diced mango. Don’t overmix, or you’ll end up with mushy mango instead of delightful chunks.
• Refrigerate and Rest: Divide the chia pudding mixture between your mason jars or serving glasses. Cover them tightly and refrigerate for at least 4 hours, ideally overnight, to allow the chia seeds to absorb the liquid and fully achieve that perfect pudding texture.

Serving Ratio & Prep Time

This recipe yields 2-4 servings, depending on the size of your serving glasses. It takes about 5 minutes to prepare (excluding refrigeration time).

Side Dish? Not Necessary!

The beauty of this chia pudding is that it’s a complete breakfast or a satisfying dessert all on its own. The chia seeds provide fiber and protein, the coconut milk adds healthy fats, and the mango brings a burst of vitamins and sweetness.

Conclusion

This Mango Coconut Chia Pudding is a healthy and delicious way to cool down and enjoy summer’s bounty. It’s perfect for meal prep, a quick on-the-go breakfast, or a guilt-free dessert.

FAQs

Can I use frozen mango?

Absolutely! Just thaw the mango entirely and pat it dry before using it to avoid watering down the pudding.

Chia seeds not thickening?

Chia seeds need time to absorb liquid and thicken. If your pudding seems too thin after refrigeration, add a tablespoon of chia seeds and let it sit for another hour.

Can I make this vegan?

Definitely! For a fully vegan option, simply use unsweetened coconut milk and omit the sweetened shredded coconut.

I hope you love this recipe as much as I do! In the comments below, let me know what variations you try and how you enjoy your Mango Coconut Chia Pudding. Happy eating!