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.
Servings: 4
Calories: 587kcal
Ingredients
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
Instructions
Make the Mango Mixture
- 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
- Divide the blended mango mixture evenly among 4 airtight 8-ounce containers.
- 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.
- Let the containers sit for 5–10 minutes, then stir again. This helps prevent the chia seeds from settling.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.
Add the Toppings
- Top with diced mango and toasted shredded coconut just before serving.
- 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: 587kcal | Carbohydrates: 80g | Protein: 12g | Fat: 27g | Saturated Fat: 17g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 33mg | Fiber: 14g | Sugar: 53g