Mango Chia Pudding

Share this Article

Easy Mango Chia Pudding brings sunny, tropical flavors to our favorite make-ahead breakfast. Blending sweet, juicy mango with coconut milk takes a simple base for chia pudding to the next level. Ground cardamom adds the perfect touch of warm spice, while maple syrup and a pinch of salt highlight the natural sweetness of mango. Top with ripe mango, unsweetened coconut flakes, and crunchy pistachios for a deliciously healthy meal that tastes like a vacation.

Mango chia pudding in a glass jar topped with diced mango, coconut and pistachios

Mango Chia Pudding is not only a winner in the breakfast category but also makes an energizing and refreshing afternoon snack. We love the tropical flavors and textures so much that we even enjoy this pudding as a light and fresh dessert.

Mango Chia Pudding is a super delicious and satisfying meal that everyone can enjoy together despite dietary preferences and restrictions. It is naturally gluten-free, dairy-free, low-carb (keto-friendly) and has no processed sugar.

Jump to:

Meal Prep Make-Ahead

Chia Seed Pudding is one of the easiest and most nutritious make-ahead breakfasts. Simply toss the ingredients together, stir, and leave to chill for a few hours or overnight. We love to keep the fridge stocked with individual reusable grab-and-go jars for the busy week ahead. Individual jars also mean you can customize your toppings. This brings us to the best part……..

Mango chia pudding in a two glass jars garnished with diced mango, coconut and pistachios

Mango Chia Pudding Toppings

The possibilities are endless. Fresh fruits such as mango, pineapple, and banana work so well with the Mango Coconut Chia Pudding. Chopped nuts add a lovely crunch and extra protein–try pistachios, macadamia, or almonds. Granola also adds a punch of flavor and superb texture. We love to find one that contains very little added sugar and is full of various seeds, nuts, and dried fruits. Unsweetened coconut flakes, flax seeds, and sunflower seeds all work–just choose what you like and change it up whenever you feel like it!

Health Benefits of Chia Pudding

Chia seeds boast a combination of fiber, protein, carbohydrates, and fat that keep you fueled and full. Fiber is important in a healthy diet; it’s essential for heart health in balancing blood sugar and lowering cholesterol. It also plays a vital role in gut and digestive health. Fiber makes up the majority of the carbohydrates in chia seeds. Chia is also a plant-based source of complete protein–two tablespoons of seeds contain 4grams of protein. Healthy fats keep you fuller longer and are essential for proper brain function. 

How to make Mango Chia Pudding

  • Add chia seeds to a mixing bowl mix. Add coconut milk, maple syrup, ground cardamom, and mango pulp.
  • Mix well breaking any lumps. Cover and refrigerate for at least 3 hours or overnight.
photos one through four showing how to make chia pudding
  • To serve, divide the chia seed mix into 2 to 3 bowls. Top with diced mango, shredded coconut, and pistachios.
photos five through eight showing how to serve chia pudding


Serve mango chia pudding chilled right out of the refrigerator. Add seasonal fruits as topping – we love it with berries, peaches, and diced apples. Adding shredded coconut and other nuts adds a nice texture to the pudding. Serve with a cup of hot chai for a delicious breakfast.

mango chia pudding served in two glass jars


Chia Seed Pudding can be refrigerated for 5 days making it a perfect meal prep recipe. We love the small glass jar with lids for an easy grab-and-go breakfast.

More EASY Breakfast Recipes


Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
mango chia seed pudding in a glass jar

Print Recipe
Pin Recipe Save Saved!

No ratings yet

Mango Chia Pudding

Easy Mango Chia Pudding with coconut milk, cardamom, sweet mango, unsweetened coconut flakes, and crunchy pistachios

Prep Time10 mins

Refrigerate4 hrs

Total Time4 hrs 10 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 3

Calories: 216kcal



  • Add chia seeds to a mixing bowl mix. Add coconut milk, maple syrup, ground cardamom, and season.

  • Mix well breaking any lumps. Cover and refrigerate for at least 3 hours or overnight.

  • To serve, divide the chia seed pudding into 3 bowls. Top with diced mango and garnish with coconut and pistachios.


  • Vigorously shake the coconut milk can so the separated cream gets mixed in well
  • Substitute unsweetened coconut milk with almond milk or milk of your choice 
  • Ripe Kent, Haden, or Atulfo mangoes work best for this recipe  


Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 254mg | Potassium: 264mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1061IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 1mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Share this Article