Pin It Last summer, I bought way too many mangoes at the farmers market because they smelled like sunshine, and I panicked about how to use them before they went bad. I had a jar of chia seeds I kept forgetting about, and that night I just stirred everything together with some coconut milk. By morning, I had this creamy, tropical pudding that tasted like vacation in a jar. It became my favorite way to rescue overripe fruit and feel like I'm doing something good for myself at the same time.
I made this for a brunch once and layered it in little mason jars with extra mango on top. My friend who claims to hate healthy food ate two servings and asked for the recipe. Watching her scrape the bottom of the jar with a spoon made me realize that simple food, done right, doesn't need to be complicated to make people happy. Now I keep chia seeds stocked like they're a pantry essential.
Ingredients
- Coconut milk: Use the full-fat kind for a richer, creamier pudding, or go light if you want something more refreshing and less heavy.
- Maple syrup or honey: I usually start with less and add more after tasting, because ripe mangoes are often sweet enough on their own.
- Vanilla extract: This is optional, but a little vanilla makes the whole thing smell like a bakery and rounds out the coconut flavor.
- Chia seeds: They absorb liquid and turn into tiny gel balls, which sounds weird but tastes like tapioca pudding without any cooking.
- Ripe mangoes: The riper, the better because you want that soft, juicy sweetness that blends into silk.
- Lime juice: A squeeze of lime cuts through the sweetness and makes the mango taste even more alive and bright.
- Toasted coconut flakes: These add crunch and a toasty flavor that contrasts beautifully with the creamy base.
- Pistachios or almonds: Chopped nuts give texture and a little savory balance to all that tropical sweetness.
Instructions
- Mix the coconut base:
- In a bowl, whisk together the coconut milk, sweetener, and vanilla until everything is smooth and combined. You want the sweetener fully dissolved so you don't get pockets of syrup later.
- Stir in chia seeds:
- Add the chia seeds and stir them in really well, making sure they're evenly distributed and not clumping in one corner. They'll start to swell almost immediately.
- Chill and stir:
- Cover the bowl and put it in the fridge for at least two hours, but stir it once after the first 30 minutes to break up any clumps. By the time you come back, it will have thickened into a soft, spoonable pudding.
- Blend the mango:
- While the pudding sets, blend your mango chunks with lime juice and a touch of sweetener if needed until it's silky smooth. Taste it and adjust the sweetness based on how ripe your fruit is.
- Layer and assemble:
- Spoon the chia pudding into glasses or bowls, filling them halfway, then pour or spoon the mango puree on top. You can swirl it gently or keep the layers clean, whatever makes you happy.
- Add toppings and serve:
- Finish with toasted coconut, nuts, fresh mango cubes, or a few mint leaves for color. Serve it cold straight from the fridge.
Pin It One morning I made this before a long hike and packed it in a jar with a spoon. Halfway up the trail, sitting on a rock with my legs dangling, I ate it slowly and felt like I'd brought a piece of home with me. Sometimes food isn't just fuel, it's a small moment of comfort you can carry anywhere.
How to Get the Perfect Pudding Texture
The key is patience and that one extra stir halfway through chilling. Chia seeds need time to hydrate and expand, and if you rush it, you'll end up with a runny mess or a gummy blob. I've learned that leaving it overnight gives the best consistency, thick enough to hold a spoon upright but still soft and creamy. If it's too thick in the morning, just whisk in a splash of coconut milk to loosen it up.
Making It Your Own
You can swap the mango for pureed berries, peaches, or even passionfruit if you're feeling adventurous. I've also used almond milk instead of coconut when I wanted something lighter, and it still worked beautifully. Some people layer it multiple times for a parfait effect, which looks stunning in a clear glass and makes it feel like a restaurant dessert. You can even add a spoonful of Greek yogurt between layers if you're not keeping it vegan.
Serving and Storing Tips
This pudding keeps in the fridge for up to four days, so I often make a big batch on Sunday and portion it into jars for grab-and-go breakfasts. The chia pudding base stays thick, but the mango puree can separate a bit, so give it a quick stir before eating. If you're serving it for guests, assemble it a few hours ahead and add the toppings right before serving so they stay crunchy.
- Store the pudding and mango puree separately if you're making it more than a day in advance.
- Toast your coconut flakes just before serving so they don't get soggy sitting on top.
- If you're traveling with it, keep it in an insulated bag with an ice pack to stay cool.
Pin It This recipe taught me that the best food doesn't have to be complicated, it just has to taste good and make you feel something. I hope it becomes one of those recipes you turn to when you need something easy, bright, and a little bit joyful.
Recipe Questions & Answers
- → How long should the chia mixture chill?
Chilling for at least 2 hours is recommended to allow chia seeds to fully absorb the liquid and thicken into a creamy texture.
- → Can I substitute coconut milk with other plant milks?
Yes, almond or oat milk can be used for a lighter, less rich version, though coconut milk offers a distinctive tropical flavor.
- → How sweet is the mango layer normally prepared?
The mango puree is naturally sweet, but you may adjust sweetness with maple syrup or honey to suit your taste.
- → What toppings complement the dish best?
Toasted coconut flakes, chopped pistachios or almonds, fresh mango cubes, and mint leaves add texture and fresh notes.
- → Is this suitable for special diets?
Yes, it accommodates vegan, gluten-free, and dairy-free needs, making it accessible to various dietary preferences.