Chia Coconut Mango Pudding

Ingredients

• 1 can (13.5 oz / 400 ml)coconut milk
• 2 teaspoonsbrown sugar
• 3 tablespoonschia seeds
• 2Mexican Ataulfo mangoes
• 1/4 teaspoonground cardamom
• 1 tablespoon, optionalmelon seeds, for topping

Instructions

1. 1

   Mix the pudding

   Whisk the coconut milk, brown sugar and chia seeds together in a mixing bowl. Cover and leave the mixture overnight.

2. 2

   Prepare the mango

   Before serving the next morning, purée one mango with the cardamom. Cut the flesh of the second mango into small pieces.

3. 3

   Layer and serve

   Divide the chia pudding and mango purée between individual glasses or bowls in layers. Finish with the mango pieces and melon seeds, if using.

What is chia coconut mango pudding?

Chia pudding is a chilled dish made by soaking chia seeds in liquid until they swell and thicken it. Chia has a long history as a food in Mexico and Central America; this version brings it together with coconut milk and ripe mango for a creamy, fruit-forward breakfast or dessert.

The recipe keeps the base simple and uses mango in two ways: puréed for a smooth layer, and chopped for juicy bites. A little cardamom lends warmth, while melon seeds add a mild crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 20g carbs, 24g fat.

The chia seeds and mangoes provide most of the carbohydrates, while coconut milk contributes most of the fat and saturated fat. Chia and coconut milk provide some protein, though this is not a particularly protein-rich dish; pair it with plain yoghurt or another protein-rich food to make a more balanced plate.

Choosing the ingredients

Coconut milk: Use the full-fat canned kind for a rich, spoonable pudding. If the can has separated, stir or shake it well before measuring it into the bowl.

Mangoes: Ataulfo mangoes are sweet and soft when ripe, making one easy to purée. Choose fruit that gives slightly to gentle pressure; the second mango should still be firm enough to cut into neat pieces.

Getting the texture right

Even mixing: Whisk the chia seeds through the coconut milk so they are distributed rather than gathering in clumps. The mixture will still be loose at first; it thickens as it rests.

Chilling: Give the covered bowl the full overnight rest stated in the method. By morning, the seeds should have swollen and the pudding should be thick enough to layer.

Making the mango layers

Smooth purée: Blend one mango with the cardamom until no large pieces remain. A very ripe mango usually purées easily without extra liquid.

Fresh pieces: Chop the other mango into small bites so they are easy to scoop with the pudding. Keep the two preparations separate until assembling for a clear contrast in texture.

Layering and serving

Glasses or bowls: Either works; glasses show off the distinct pudding and purée layers, while bowls make the dessert easy to eat with a spoon. Divide the pudding and purée between four individual servings.

Topping: Add the chopped mango and optional melon seeds just before serving. This keeps the fruit fresh and the seeds pleasantly crisp.

What to serve alongside

The pudding can stand on its own as breakfast or a light dessert. For a more substantial breakfast, serve it with plain yoghurt or a small portion of oats on the side.

If serving after a meal, keep accompaniments simple: fresh fruit or unsweetened tea complements the sweet mango and creamy coconut.

Recipe notes & tips

• Whisk thoroughly so the chia seeds are evenly dispersed through the coconut milk.
• Cover the bowl while the pudding rests overnight.
• Taste the mango before assembling, since its sweetness will affect the overall flavour.
• Use a blender or food processor to make a smooth, even mango purée.
• Add the melon seeds at the end so they retain their crunch.

Variations

• Seasonal fruit: Replace the mango topping with ripe peaches or berries when they are in season.
• Extra spice: Add a pinch more cardamom to the purée for a more pronounced aromatic note.
• Citrus lift: Stir a little finely grated lime zest into the mango purée.
• Nutty topping: Swap the melon seeds for chopped pistachios or toasted coconut.
• Less sweet: Leave out the brown sugar and let the ripe mango provide the sweetness.

Common mistakes to avoid

• Clumpy seeds: Whisk the chia seeds in thoroughly before covering the bowl.
• Thin pudding: Allow the mixture to rest overnight rather than serving it soon after mixing.
• Lumpy purée: Blend the mango until smooth before layering.
• Overripe topping: Choose a second mango that is ripe but still firm enough to chop.
• Soft seed topping: Sprinkle on the melon seeds just before serving.

How to store

Keep the covered chia pudding in the fridge for up to 3 days. Store the mango purée and chopped mango separately where possible, and assemble the portions just before serving; serve chilled rather than reheating.

Frequently asked questions