Overnight Mango Chia Jars

Ingredients

• 85 g (½ cup)black or white chia seeds
• 480 ml (2 cups)unsweetened plant-based milk
• 30–45 ml (2–3 tablespoons)maple syrup or agave nectar
• 5 ml (1 teaspoon)pure vanilla extract
• 2 large, about 330 g (2 cups chopped)ripe mangoes
• 15 ml (1 tablespoon), optionallime juice
• To tastetoasted coconut flakes
• To tastefresh mango cubes
• To tastechopped nuts, such as almonds, pistachios or macadamia nuts
• To tastehemp or pumpkin seeds
• To tastefresh mint leaves

Instructions

1. 1

   Mix the pudding

   In a medium bowl, combine the chia seeds, plant-based milk, maple syrup or agave, and vanilla. Whisk vigorously for about 60 seconds, making sure the seeds are submerged and no dry clumps remain at the bottom or sides.

2. 2

   Rest and whisk

   Leave the mixture at room temperature for 10–15 minutes, until it begins to thicken. Whisk it again to break up any clumps that have formed.

3. 3

   Chill the pudding

   Cover the bowl with a lid, plastic wrap or a reusable silicone cover. Refrigerate for at least 4 hours, or overnight for 8 hours or more, until fully set.

4. 4

   Blend the mango

   Peel the mangoes and cut the flesh away from the stones. Put the chunks in a blender or food processor, add the lime juice if using, and blend until smooth. Alternatively, mash the mango thoroughly with a fork for a chunkier result.

5. 5

   Layer the jars

   Stir the set pudding. Spoon mango purée into the bottom of two or three jars or glasses, then add a layer of chia pudding. Alternate the layers to fill the jars, finishing with mango purée or a spoonful of pudding.

6. 6

   Garnish and store

   Serve straight away or cover and refrigerate the jars. Add your chosen toppings just before serving.

What are mango chia jars?

Chia pudding is made by soaking chia seeds in liquid until they swell and form a thick, spoonable gel. This layered version pairs that simple pudding with ripe mango purée, bringing together a creamy base and bright fruit.

Chia puddings are a popular make-ahead breakfast, and this recipe leans on the seeds’ natural thickening power rather than cooking. The second whisk helps keep the texture even, while layering the mango makes each jar look appealing and gives you fruit in every spoonful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The chia seeds contribute most of the fat and some of the protein and carbohydrate, while the milk and sweetener add to the carbohydrate content; mango also supplies carbohydrates. Pair a jar with a source of protein, such as yoghurt or a handful of nuts, for a more rounded plate.

Choose a milk to suit you

Plant-based milk: Unsweetened almond milk gives the pudding a relatively neutral flavour, while oat milk makes a naturally creamy base. Full-fat canned coconut milk creates a richer result, so choose according to the texture and flavour you want.

Sweetener: Maple syrup or agave adds gentle sweetness. Start with the lower amount if your mangoes are very ripe, then adjust next time to taste.

Get the chia texture right

First whisk: Take about 60 seconds to stir the seeds thoroughly into the milk, scraping the bottom and sides of the bowl so no dry pockets remain.

Second whisk: Let the mixture stand for 10–15 minutes, then whisk again as it starts to thicken. This breaks up clumps before chilling and helps the finished pudding feel more consistent.

Check the set

Chilling: The pudding needs at least 4 hours in the fridge to thicken, though an overnight rest of 8 hours or more gives it longer to set. Keep it covered while it chills.

Texture: Once set, it should be thick and creamy and hold its shape when spooned into the jars. Stir it once before layering.

Make a smooth mango layer

Ripe fruit: Sweet, ripe mango gives the purée its flavour and smoothness; Honey (Ataulfo) mangoes are one suitable choice, but other ripe varieties work too. Frozen mango chunks can also be used.

Lime: A little lime juice is optional and brightens the fruit’s flavour. Blend until silky, or mash thoroughly by hand if you prefer a more rustic, chunky layer.

Layer and serve

Assembly: Start with mango purée, then add chia pudding and keep alternating until the jars are full. Finish with either layer, depending on the look you prefer.

Toppings: Add toasted coconut, fresh mango, chopped nuts, hemp or pumpkin seeds, or mint just before serving. The jars also work well without toppings.

Recipe notes & tips

• Whisk for the full initial minute so the seeds are well dispersed.
• Scrape the bowl as you mix to catch seeds clinging to the sides.
• Use ripe mangoes for the sweetest, smoothest purée.
• Taste the mango before deciding whether to add lime juice.
• Stir the pudding once more just before assembling the jars.
• Add crunchy toppings shortly before serving to keep them crisp.

Variations

• Use coconut milk: Choose full-fat canned coconut milk for a richer pudding.
• Try frozen mango: Thaw frozen mango chunks before blending them into a purée.
• Make it chunkier: Mash the mango with a fork instead of blending it smooth.
• Change the sweetener: Use maple syrup or agave according to your preference.
• Add a nut topping: Scatter chopped almonds, pistachios or macadamias over the jars.
• Finish with seeds: Sprinkle hemp or pumpkin seeds on top before serving.

Common mistakes to avoid

• Skipping the first whisk: The seeds can form dry clumps, so whisk thoroughly for about 60 seconds.
• Missing the second whisk: Clumps may form as the mixture thickens, so whisk again after 10–15 minutes.
• Chilling for too little time: The pudding may remain loose; allow at least 4 hours in the fridge.
• Using underripe mango: The purée may lack sweetness, so choose ripe fruit.
• Adding toppings too early: Crunchy toppings can soften in the fridge; add them just before serving.

How to store

Cover the assembled jars and keep them refrigerated. The recipe gives no specific storage duration, so make only as much as you expect to eat while fresh; serve chilled rather than reheating.

Frequently asked questions