If there’s one thing I’ve learned since launching Clara Makes It Sweet, it’s this: the best recipes happen when you’re pressed for time and craving something good. This mango chia pudding was born on a chaotic Tuesday night one of those “feed the kids, answer emails, clean up toys, and breathe” kind of nights. I had a ripe mango, a can of coconut milk, and chia seeds left over from another recipe. I threw them together, gave it a stir, and hoped for the best. The next morning? A creamy, tropical, spoonful-of-summer dessert that made me feel like I’d pulled off a mini miracle.
This mango chia pudding isn’t just delicious it’s also incredibly easy and healthy. With just a handful of pantry staples and no baking required, you can have a satisfying dessert or breakfast ready to go. In this article, we’ll explore how to make it, its health benefits, how to customize it, and even how it stacks up calorie-wise. You’ll also find helpful tips and answers to the most common questions. Let’s dive into this no-fuss, big-flavor recipe.
Simple Ingredients, Big Flavor
The beauty of mango chia pudding is its simplicity. You only need a few ingredients: ripe mango, coconut milk, almond milk, chia seeds, a little shredded coconut, and your sweetener of choice. Ripe champagne mangoes work best for a naturally sweet, vibrant flavor. I use both coconut and almond milk to keep it creamy but light.
To make it, combine all your ingredients in a bowl or jar, stir well, and let it sit for 30 minutes. Stir again, then refrigerate overnight. That’s it. The chia seeds will expand, giving the pudding a rich, tapioca-like texture.
This method is perfect for busy mornings or snack prep. I often pair this pudding with other no-bake favorites like my 3-ingredient no-bake cookies for a fast, guilt-free treat combo.
Tools & Tips for Perfect Texture
Consistency is key when it comes to chia pudding. Make sure to stir it well after the first 30 minutes so the chia seeds don’t clump at the bottom. You can also use a whisk or a mason jar with a lid and shake it vigorously. If you prefer a smoother texture, blend everything before chilling.
One common question I get is whether frozen mango works and yes, it does. Just thaw it first and blend if needed. This pudding keeps well for up to 4 days in the fridge, making it a great make-ahead snack.
For a tropical twist, you can pair it with my no-bake key lime pie on warm days when you want something refreshing and citrusy alongside it.
Why Mango Chia Pudding Is a Smart, Healthy Choice.
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Mango Chia Pudding: A Quick, Healthy, No-Bake Delight
- Total Time: 5hrs 5 mins
Ingredients
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup fresh ripe champagne mango, diced
- 4 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 4-6 drops Nu-Naturals liquid stevia, or monk fruit, sugar/honey to taste
Instructions
- Combine all ingredients in a large container. Mix well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.
- Divide into 2 bowls or glass dishes and serve. Enjoy!
Notes
Variations: You can use any milk and sweetener of choice.
Storage: Refrigerate chia pudding for up to 4 days.
- Prep Time: 5minutes
Nutrition
- Serving Size: 1 cup
- Calories: 227 kcal
- Sugar: 10.5 g
- Sodium: 66mg
- Fat: 7g
- Saturated Fat: 13g
- Carbohydrates: 22 g
- Fiber: 11.5g
Packed with Nutrients for Busy Lives
One of the best things about mango chia pudding is that it’s as nutritious as it is delicious. Chia seeds are little powerhouses they’re loaded with fiber, plant-based protein, omega-3 fatty acids, and antioxidants. When soaked, they expand and create a gel-like consistency that promotes satiety and gut health.
Add mango to the mix, and you’re getting a good dose of vitamin C, vitamin A, and natural fruit sugars. Mango is fantastic for digestion and skin health, while the healthy fats in coconut milk help absorb those nutrients more effectively.
I often pair this pudding with my biscoff cheesecake no-bake when I’m entertaining. It offers a balance of indulgence and lightnesss omething for every kind of sweet tooth.
Is Mango Chia Pudding Healthy?
Absolutely. Mango chia pudding hits the sweet spot between healthy and satisfying. It’s naturally gluten-free, dairy-free (depending on your milk choice), and refined sugar–free if you sweeten with monk fruit or stevia. Compared to traditional puddings that are heavy in cream and sugar, this version is a lighter, heart-smart alternative.
The combination of protein, fiber, and healthy fat makes it a great breakfast or snack that won’t spike your blood sugar. If you’re tracking macros or calories, this pudding is easy to portion and customize. For example, if you want a lower-calorie option, use all almond milk and skip the shredded coconut.
For more make-ahead health-conscious recipes, check out my refreshing no-bake key lime pie it’s tart, creamy, and just as easy to prep in advance.
Fun Variations to Keep It Fresh
Mango chia pudding is the kind of recipe you can make again and again without getting bored. One of my favorite variations is to blend the mango with the milk first for a smoother, custard-like texture. For extra creaminess, substitute part of the almond milk with Greek yogurt or oat milk.
If you love texture, try topping your pudding with chopped almonds, sliced banana, or even a swirl of peanut butter. You can also switch up the fruit—papaya, pineapple, or even blended berries all pair beautifully with the coconut milk base. In cooler months, I sometimes mix in cinnamon and cardamom for a cozy twist.
For another adaptable no-bake recipe, my 3-ingredient no-bake cookies are a great companion—minimal effort, maximum flavor.
Sweeteners, Toppings & Add-Ons
Whether you’re keto, vegan, or just experimenting, mango chia pudding adjusts to your needs. If you prefer natural sweeteners, go with maple syrup or honey. For low-carb, monk fruit or stevia drops work beautifully. The key is to add sweetener before the chill time, so it blends evenly.
Topping ideas? Think toasted coconut, crushed pistachios, cacao nibs, or even a layer of biscoff cheesecake no-bake crumbles for a dessert-style finish. You can also layer your pudding parfait-style with granola or nut butter for added crunch and protein.
Planning ahead? Make a few jars at once and rotate your toppings each day. It’s the kind of prep you’ll actually look forward to eating.
How Many Calories in Mango Chia Pudding?
A standard serving of mango chia pudding contains about 180 to 220 calories, depending on the milk and sweetener used. The base recipe—using lite coconut milk, unsweetened almond milk, ripe mango, and chia seeds—is surprisingly light for how rich it tastes.
If you add toppings like nuts, granola, or extra fruit, the calorie count will rise, but so will the flavor and satiety. It’s all about balance. This pudding is great for breakfast, a post-workout snack, or even dessert, especially when paired with something like my no-bake key lime pie for a sweet finish.
Storing and Serving Like a Pro
Mango chia pudding is a meal prep hero. Once mixed, it needs at least 5 to 6 hours in the fridge, but overnight is best. The longer it rests, the thicker and creamier it becomes. Store it in glass jars or airtight containers for up to 4 days.
For serving, I love layering it in mini dessert cups with a spoonful of whipped coconut cream or topping it with extra diced mango and shredded coconut. Hosting brunch? Pair it with a tray of biscoff cheesecake no-bake bites for a mix of fruity and rich no-bake options.
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Mango chia pudding is more than just a pretty treat—it’s a fast, wholesome, no-bake solution for busy days. Whether you need a breakfast you can grab on the go, a post-lunch refresher, or a healthy dessert to satisfy your sweet tooth, this recipe fits right in. It’s customizable, nutritious, and incredibly easy to make with pantry staples. Plus, it stores well for days, making it a go-to in any meal prep rotation. Now that you know how to make mango chia pudding from scratch, you’ll never look at chia seeds or ripe mango the same way again.
For more fuss-free dessert inspiration, check out my no-bake recipe collection and discover more treats like this one.
FAQ
How to make chia mango pudding?
To make chia mango pudding, stir together coconut milk, almond milk, diced mango, chia seeds, shredded coconut, and your preferred sweetener. Chill for at least 5 hours or overnight until thickened.
How to make mango chia seed pudding?
It’s the same process combine all ingredients in a bowl or jar, mix well, and refrigerate. Stir again after 30 minutes to avoid clumps.
How many calories in mango chia pudding?
Each serving contains approximately 180–220 calories, depending on your ingredient choices and add-ins.
Is mango chia seed pudding healthy?
Yes, it’s full of fiber, omega-3s, and vitamins A and C. It’s gluten-free, dairy-free (if you use plant-based milk), and naturally sweetened.
