This Mango Lime Chia Pudding is a vibrant, tropical breakfast or snack that’s as nutritious as it is delicious.
Packed with fiber-rich chia seeds, plant-based protein from almond or oat milk, and heart-healthy fats from coconut milk, it’s naturally sweetened and low in saturated fat.
Quick, no-cook, and perfect for meal prep, it’s a creamy, satisfying treat that energizes your mornings effortlessly.
Mango Lime Chia Pudding
Equipment
- 1 blender (high-speed)
- 1 medium bowl or storage container
- 1 whisk or spatula
- Measuring Cups and Spoons
Ingredients
- 1 cup fresh or frozen mango cubed
- ¼ cup full-fat or light coconut milk
- ¾ cup unsweetened oat milk almond milk, or soy milk
- Juice and zest of 1 lime
- 1 tbsp maple syrup or 2 medjool dates
- ½ tsp vanilla extract
- Pinch of salt
- ¼ cup chia seeds
Instructions
- Prepare the Mango Mixture: Place your ripe, cubed mango into a high-speed blender. Add the coconut milk and your preferred plant-based milk, such as oat, almond, or soy. Squeeze in the juice of one fresh lime and add its zest for a bright, citrusy flavor. Include a tablespoon of maple syrup or two pitted Medjool dates as natural sweeteners. Finish by adding a half teaspoon of vanilla extract and a pinch of salt. Blend on high until the mixture is completely smooth and silky, free of any mango chunks, forming a creamy tropical base.
- Combine with Chia Seeds: Transfer the smooth mango mixture into a medium-sized bowl or a storage container suitable for refrigeration. Gradually add the chia seeds while stirring gently. Use a whisk or spatula to fold them into the mango mixture, making sure each seed is coated evenly. This step is crucial to avoid clumping and ensure a smooth texture. Stir thoroughly until the mixture is homogeneous and creamy.
- Initial Refrigeration: Cover the container and place it in the refrigerator to begin setting. Let the pudding chill undisturbed for approximately five minutes. This allows the chia seeds to start absorbing the liquid and beginning the thickening process naturally.
- Midway Stirring: After five minutes, remove the pudding and stir it gently but thoroughly. Break up any small clumps and redistribute the chia seeds evenly. This ensures a uniform texture and prevents gelatinized spots from forming, resulting in a smooth, consistent pudding.
- Final Refrigeration: Return the pudding to the refrigerator for an additional ten minutes. During this time, the chia seeds fully swell and absorb the liquid, creating a custard-like consistency that is creamy and thick but still spoonable.
- Final Mix Before Serving: Once the pudding has set completely, give it one last gentle stir. The texture should be even, creamy, and slightly jiggly, without lumps. Ensure the pudding holds its shape while remaining soft and silky.
- Serve and Enjoy: Spoon the pudding into serving bowls or jars. Add optional toppings such as fresh mango slices, a sprinkle of lime zest, or toasted coconut flakes for extra flavor and texture. Enjoy immediately, or store in the refrigerator for later consumption.
Notes
- Use fully ripe mangoes for maximum sweetness and smooth texture. Ataulfo or honey mangoes work beautifully, but frozen mango can also be used when fresh is unavailable.
- Stir the chia pudding a couple of times during setting to prevent clumping and ensure a uniform, creamy consistency.
- Adjust the sweetness to your preference by adding extra maple syrup or a date or two. Keep in mind that natural mango sweetness may reduce the need for additional sweeteners.
- For a creamier texture, choose full-fat coconut milk. For a lighter option, use light coconut milk or solely plant-based milk.
- If you prefer a smoother pudding, briefly blend the chia seeds with the mango mixture before refrigerating; this results in a custard-like consistency.
Chef’s Secrets: Tricks For Perfect Pudding
The secret to an exceptionally smooth chia pudding lies in layering flavors and textures.
Blending the mango thoroughly with the coconut and plant-based milk creates a rich, creamy base, while the lime juice and zest add a fresh brightness that balances sweetness.
Incorporating the chia seeds gradually and whisking them well ensures they swell evenly, creating a silky, pudding-like texture.
Experimenting with different milk combinations—oat for mildness, almond for nuttiness, or soy for extra protein—can subtly shift the flavor and nutritional profile, allowing you to customize this tropical treat to your taste.
Serving Suggestions: Delicious Ways To Enjoy
This Mango Lime Chia Pudding is wonderfully versatile.
Serve it in small glass jars for a grab-and-go breakfast, or layer it with granola and fresh fruit for a parfait-style treat.
Garnish with toasted coconut flakes, fresh berries, or a sprinkle of chopped nuts to add texture and extra nutrition.
It’s also perfect as a light dessert after a heavy meal, offering a refreshing, naturally sweet finish without refined sugars.
Pair it with a cup of herbal tea or a fresh smoothie for a complete, energizing snack.
Storage Tips: Keep Pudding Fresh Longer
Store the pudding in an airtight container in the refrigerator for up to 3–4 days.
Stir gently before serving to restore the creamy consistency if the chia seeds have settled.
For longer storage, this pudding can be frozen for up to one month.
Allow it to thaw overnight in the fridge and give it a good mix before serving.
Always keep garnishes separate until ready to serve to maintain freshness and texture.
Frequently Asked Questions
1. Can I use frozen mango instead of fresh?
Yes! Frozen mango works perfectly for this recipe. Thaw slightly or blend directly from frozen; the pudding may require an extra stir during setting to achieve an even consistency.
2. Can I substitute chia seeds with something else?
Chia seeds are essential for thickening and texture. Flax seeds could work as a substitute, but they create a denser, grittier pudding. For the classic creamy texture, stick with chia seeds.
3. How do I make it sweeter without maple syrup?
Use naturally sweet Medjool dates, mashed and blended into the mango mixture. You can also drizzle honey if not strictly vegan.
4. What’s the best milk for creamy pudding?
Full-fat coconut milk adds richness, while oat or almond milk keeps it lighter. You can also blend milks for a balance of creaminess and flavor.
5. Can I prepare this pudding ahead of time?
Absolutely! This pudding is ideal for meal prep. Make it the night before, store in airtight containers, and it will be ready to enjoy the next morning. Stir before serving to restore a smooth texture.
