Coconut Mango Chia Seed Pudding

Ingredients

• 1mango, diced
• 240 ml (1 cup)coconut milk
• 15 ml (1 tablespoon)honey, or another natural sweetener of your choice
• 15 ml (1 tablespoon)lemon or lime juice
• 60 ml (4 tablespoons)chia seeds
• To tasteraspberries or other berries, for garnish

Instructions

1. 1

   Blend the mango

   Put half of the diced mango in a blender or food processor with the coconut milk, honey and lemon or lime juice. Blend until smooth.

2. 2

   Thicken the pudding

   Pour the mango mixture into a container and stir in the chia seeds. Leave for 15–20 minutes, until the seeds have swollen and the mixture is thick and pudding-like. For a make-ahead version, cover and refrigerate for 2 hours or overnight.

3. 3

   Divide and garnish

   Spoon the pudding into two glasses. Top with the remaining diced mango and berries of your choice.

What is mango chia pudding?

Chia pudding is made by soaking chia seeds in liquid until they swell and create a thick, spoonable texture. Chia-based puddings are popular in contemporary plant-based cooking, where the seeds offer a simple way to thicken dairy-free ingredients.

Mango and coconut milk give this version a tropical flavour and creamy base. Blending half the fruit into the liquid distributes its flavour, while the reserved mango adds fresh pieces on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 7g protein, 38g carbs, 32g fat.

The chia seeds and coconut milk contribute much of this dish’s fat, while the mango and honey provide most of its carbohydrates; the chia seeds contribute some protein. For a more balanced plate, pair a serving with a protein-rich food such as unsweetened soy yoghurt.

Choose the coconut milk

Coconut milk: Use the type you prefer, bearing in mind that products vary in thickness and richness. Stir it well before measuring if the cream has separated in the tin.

Sweetener: Honey adds sweetness, or you can use another natural sweetener as suggested in the recipe. Taste the blended mixture before adding the chia if you want to judge its sweetness.

Get the texture right

Stir well: Mix the chia seeds through the blended liquid so they are evenly distributed. This helps them hydrate throughout the pudding rather than settling in one dense layer.

Wait: Give the mixture at least 15–20 minutes to thicken. It is ready when the seeds have puffed up and the mixture looks thick and spoonable; chilling it for longer gives you a convenient make-ahead option.

Use ripe mango

Ripe mango: Choose fruit that gives slightly when pressed and smells fragrant. A ripe mango blends smoothly and brings natural fruit sweetness to the pudding.

Two portions: Dice the whole mango, then blend half and reserve the rest for serving. This gives the base a smooth mango flavour while keeping some juicy fruit pieces for the topping.

Balance the citrus

Lemon or lime juice: The small amount of citrus adds brightness to the coconut and mango. Use either one, according to the flavour you prefer.

Add gradually: If your fruit is especially sweet or tart, taste the blended base before stirring in the seeds. Keep the listed quantity as a starting point and avoid letting the citrus overwhelm the mango.

Serve with berries

Fresh finish: Add the reserved diced mango and berries just before serving. Raspberries bring a tart contrast, while other berries work as a simple alternative.

Serving idea: Enjoy the pudding on its own or alongside a savoury breakfast item for a more varied plate. Divide it between two glasses for individual portions.

Recipe notes & tips

• Blend the mango mixture until completely smooth before adding the chia seeds.
• Stir thoroughly after adding the seeds so they do not clump together.
• Check the pudding after 15–20 minutes to see whether it has thickened to your liking.
• Cover the container before chilling the pudding for later.
• Add the berries and reserved mango just before serving for a fresh topping.

Variations

• Change the milk: Use another dairy-free milk for a different flavour and consistency.
• Switch the sweetener: Replace the honey with another natural sweetener of your choice.
• Add coconut: Sprinkle shredded coconut over the top for extra coconut flavour.
• Use other fruit: Replace or supplement the berries with another fruit you enjoy.
• Add spice: Stir a little cinnamon or vanilla into the blended mixture.

Common mistakes to avoid

• Uneven chia: Stir thoroughly after adding the seeds so they hydrate evenly.
• Rushing the set: Give the pudding at least 15–20 minutes for the seeds to swell.
• Blending all the mango: Reserve half for the topping to keep fresh fruit pieces in the finished dish.
• Skipping the cover: Cover the container before refrigerating so the pudding is protected.
• Adding toppings too early: Keep the reserved fruit and berries separate until serving for a fresher finish.

How to store

Cover and refrigerate the pudding for up to 2 days, adding the reserved mango and berries just before serving. Serve chilled; it does not need reheating.

Frequently asked questions