Mango Chia Pudding

This mango chia pudding is the make-ahead breakfast or snack that takes ten minutes to put together and tastes like a tropical dessert you feel good about eating. Coconut milk, milk, Greek yogurt, fresh or frozen mango, maple syrup, and vanilla blended smooth and creamy, divided into jars, stirred with chia seeds, and chilled until thick and pudding-like. Topped with fresh diced mango and toasted coconut right before serving. Meal prep four servings at once and have breakfast ready every morning without any morning effort required.

A Quick Look At This Recipe

• Recipe Name: Mango Chia Pudding
• Serves: 4
• Calories: 587 cal
• Main Ingredients: light canned coconut milk, milk of choice, plain Greek yogurt, mango, pure maple syrup, vanilla extract, Pinch of salt
• Why You'll Love It: This mango chia pudding blends coconut milk, Greek yogurt, fresh mango, and maple syrup with chia seeds for a creamy, tropical make-ahead breakfast or snack ready after 4 hours of chilling.

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Why You’ll Love This Recipe

Ten minutes of hands-on work and the refrigerator does everything else. Four servings of breakfast or snacks are ready and waiting with almost zero morning effort.

Blending the mango directly into the liquid base infuses every bite of the finished pudding with real fruit flavor rather than just fruit sitting on top.

Greek yogurt adds protein and a slight tanginess that makes this more filling and more nutritionally balanced than a plain coconut milk chia pudding.

– Lyuda

Ingredients Needed to Make Mango Chia Pudding

The Blended Base

Light canned coconut milk adds a creamy, slightly tropical richness. Additional milk of any variety lightens the base to the right consistency. Plain Greek yogurt adds protein, creaminess, and a slight tang. Fresh or frozen mango blended into the base produces the vibrant flavor and color throughout every jar. Pure maple syrup adds a clean, natural sweetness. Vanilla extract adds warmth. A pinch of salt balances everything.

The Chia Seeds

Two tablespoons of chia seeds per jar absorb the blended liquid overnight and expand into the thick, gel-like pudding consistency. Chia seeds are naturally high in fiber, omega-3 fatty acids, and protein.

The Toppings

Fresh or thawed diced mango adds a juicy, bright fruit element on top. Toasted shredded coconut adds a slightly crunchy, nutty, tropical finish that makes every jar look and taste complete.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Mango Chia Pudding

Step 1: Blend the Base

Add the light coconut milk, milk, Greek yogurt, mango, maple syrup, vanilla extract, and salt to a blender. Blend on high until completely smooth with no visible mango pieces remaining and the mixture is a uniform, vibrant golden color throughout.

Step 2: Divide and Add Chia Seeds

Pour the blended mixture evenly among four airtight 8-ounce jars or containers. Add exactly 2 tablespoons of chia seeds to each jar. Stir each jar thoroughly for at least 30 seconds until the seeds are completely distributed throughout the liquid with no clumps on the bottom or sides.

Step 3: Rest and Stir Again

Let the jars sit uncovered at room temperature for 5 to 10 minutes. Stir each jar again thoroughly. This second stir is the step that prevents all the chia seeds from settling into a dense layer at the bottom and produces a pudding that is evenly thick throughout the entire jar rather than just at the base.

Step 4: Chill

Cover each jar tightly and refrigerate for at least 4 hours. Overnight produces the thickest, most set, most developed flavor result.

Step 5: Top and Serve

When ready to serve, top each jar with a generous scoop of diced fresh mango and a sprinkle of toasted shredded coconut. Serve immediately so the coconut stays crunchy.

Storing and Reheating

Store the covered jars without toppings in the refrigerator for up to 5 days. Keep the diced mango and toasted coconut stored separately and add them fresh before each serving so the mango stays bright and the coconut retains its crunch. Do not freeze the finished chia pudding since thawing produces a watery, separated texture that cannot be fully restored by stirring.

More Breakfast Recipes to Check Out

• Healthy Breakfast Cookies
• High-Protein Sheet Pan Breakfast Burritos
• High-Protein Broccoli Cheddar Breakfast Biscuits

More Easy Breakfast Recipes

High Protein Biscuits with Sausage Eggs and Cheese

Chocolate Protein Balls

Strawberries and Cream Protein Overnight Oats

High Protein Egg Bake

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Mango Chia Pudding

This mango chia pudding blends coconut milk, Greek yogurt, fresh mango, and maple syrup with chia seeds for a creamy, tropical make-ahead breakfast or snack ready after 4 hours of chilling.

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Prep Time 10 minutes mins

Chill Time 4 hours hrs

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 587

Step By Step Instructions

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Ingredients

  

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For the Chia Pudding

• 1 cup light canned coconut milk
• 1/2 cup milk of choice
• ¼ cup plain Greek yogurt
• 1 cup mango fresh or frozen, for blending
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 8 tablespoons chia seeds

For Topping

• 1 cup diced mango fresh or thawed frozen mango
• ¼ cup unsweetened shredded coconut toasted

Method

 

Make the Mango Mixture

1. Add the coconut milk, milk, Greek yogurt, mango, maple syrup, vanilla extract, and salt to a blender. Blend until smooth and creamy.

Add the Chia Seeds

1. Divide the blended mango mixture evenly among 4 airtight 8-ounce containers.
2. Add 2 tablespoons of chia seeds to each container and stir thoroughly to combine. Make sure the chia seeds are evenly distributed and not clumped together at the bottom.
3. Let the containers sit for 5–10 minutes, then stir again. This helps prevent the chia seeds from settling.
4. Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.

Add the Toppings

1. Top with diced mango and toasted shredded coconut just before serving.
2. Enjoy chilled!

Notes

• Use ripe mango for the best flavor. Fresh or frozen mango both work well.
• The consistency can vary slightly depending on the type of milk and Greek yogurt used. If the pudding is too thick, stir in a splash of milk before serving.
• For a less sweet chia pudding, reduce the maple syrup to taste.

Nutrition

Calories: 587kcalCarbohydrates: 80gProtein: 12gFat: 27gSaturated Fat: 17gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 4mgSodium: 33mgFiber: 14gSugar: 53g

Nutrition information is automatically calculated, so should only be used as an approximation.