Mango Chia Pudding

breakfast desserts Feb 27, 2024
Mango Chia Pudding in a glass with pieces of mango on the top and frangipani flowers around the base of the glass

I love mangoes and this Mango Chia Pudding is a lovely refreshing way to get your mango fix with lots of health benefits thrown in.

My Mum owns a mango farm in Queensland and with 168 trees, needless to say when I visit I have an endless supply, which of course has led to a series of mango inspired recipes just like my Mango & Lime Meringue Slice and this Mango Chia Pudding.

This is such a simple recipe and the taste of fresh mango is delish!

It's perfect for breakfast, snacks or as a dessert.

Plus, the chia seeds are an excellent source of fibre which helps you to feel fuller for longer, can improve heart health, reduce cholesterol levels and improve digestion.

Who would have thought that something so yummy could be so good for you too!


Mango Chia Pudding

Serves 4


  • Fresh ripe mangoes are best for this recipe. You can use frozen and defrosted mangoes for this recipe, however try to choose Aussie frozen mango pieces or a brand you like the taste of. Frozen mango from other countries have a weird taste in my opinion. 


  • Swap the coconut milk for full cream dairy milk. You can also use other dairy or plant-based milks; however, the pudding won’t taste as creamy.
  • You can also swap maple syrup for honey and reduce or increase the amount to taste.


  • 500g fresh very ripe mango flesh, approx. 2 large mangoes
  • 100g Chia Seeds
  • 480ml Unsweetened Coconut Milk Canned, full fat
  • 80g Maple Syrup or other liquid sweetener of your choice


  1. Add 350g of chopped mango to a blender or food processor and process into a purée.
  2. Dice the remainder of the mango and store in the fridge ready for serving the next day.
  3. In container with a lid, add the chia seeds, coconut milk, maple syrup and puréed mango and whisk together well.
  4. Cover the container with the lid and place into the fridge for 30 minutes, then bring it out and give it a stir particularly around the base to make sure all the chia seeds are dispersed, then cover and return to the fridge overnight, or for up to 5 days.
  5. To serve, fill four glasses and top with a few cubes of mango.

Keeps for up to 5 days in a sealed container in the fridge.




I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!


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