Mango Chia Pudding
Chia pudding practically makes itself: stir the seeds into plant milk in the evening and by morning you have a soft, thick base. There’s no sugar at all — ripe, fragrant mango brings all the sweetness, and lime keeps it from turning cloying. Just a little coconut milk adds creaminess.
- Prep
- 15 min
- Cook
- 2 min
- Rest
- 4 h
- Total
- 4 h 17 min
- Servings
- 4
- Level
- Easy
- Per serving
- 215 kcal
Ingredients
For the chia pudding
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What to use instead
Soy or oat milk works instead of almond. For a gluten-free version, make sure the oat milk is certified gluten-free.
For the mango layer
To serve
Makes: 4 glasses of 200 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the base
Shake the can of coconut milk. In a bowl, stir together the almond milk, coconut milk and vanilla, then pour in the chia seeds, whisking all the time.
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Step 2: Stir twice more
Whisk again after 5 minutes and once more after 10: chia seeds clump at first, and these two stirs are what make the pudding smooth.
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Step 3: Let it set
Cover and refrigerate for at least 4 hours, ideally overnight. It’s ready when the seeds have swollen and the mixture is as thick as porridge.
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Step 4: Make the mango purée
Peel the mangoes and cut the flesh from the stones. Dice a quarter finely for the top and blend the rest with the lime juice and half the zest until smooth.
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Step 5: Toast the coconut
Toast the coconut flakes in a dry frying pan for 1–2 minutes, stirring, until golden at the edges. Tip straight into a bowl so they don’t burn.
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Step 6: Assemble the glasses
Layer into 4 glasses: a spoonful of mango purée, the chia pudding, then the rest of the purée. Top with the diced mango, sprinkle with coconut and the remaining zest and finish with mint.
Tips & variations
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Tip
The dessert’s sweetness depends entirely on the mango: choose a soft one that smells fragrant near the stem. For a sweeter pudding, add 1–2 tsp maple syrup.
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Tip
If the pudding is too thick in the morning, stir in a splash of almond milk; if too runny, add 1 tbsp chia and wait 20 minutes.
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Swap
Soy or oat milk works instead of almond. For a gluten-free version, make sure the oat milk is certified gluten-free.
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Storage
The chia pudding keeps in the fridge for up to 3 days; the mango purée is best made on the day.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 215 kcal | 860 kcal |
| Protein | 4 g | 16 g |
| Fat | 12 g | 48 g |
| Carbohydrates | 23 g | 92 g |
Approximate values calculated from standard ingredient data.
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