Why You’ll Love This Chia Seed Pudding with Mango

• It’s a make-ahead dream. This is the ultimate recipe for busy mornings or when you just want to streamline your day. You simply whisk everything together, pop it in the fridge overnight, and wake up to a ready-to-eat, nutritious breakfast. No fuss, no last-minute scrambling.
• The texture is genuinely delightful. When done right, chia pudding isn’t slimy or weird—it’s creamy and has a fun, delicate pop with each spoonful. The combination of the soft pudding and the juicy chunks of mango creates a really wonderful contrast that keeps every bite interesting.
• It’s incredibly versatile. Think of this recipe as a perfect base. Once you master this mango version, you can easily swap in different milks, sweeteners, and fruits. It’s a template for endless creativity, from berry compotes to spiced apple versions in the fall.
• It feels like a treat but is packed with goodness. There’s a certain indulgence to eating a creamy pudding for breakfast, but this one is loaded with fiber, omega-3s, and vitamins from the mango. It’s the kind of food that makes you feel energized and happy from the inside out.

Ingredients & Tools

• 1/2 cup chia seeds (white or black both work)
• 2 cups milk of choice (full-fat coconut milk for extra creaminess, or almond/oat milk for a lighter version)
• 2-3 tablespoons maple syrup or honey, adjust to taste
• 1 teaspoon pure vanilla extract
• A tiny pinch of fine sea salt
• 2 ripe but firm mangoes
• 1 lime, for zesting and juicing
• Optional for serving: toasted coconut flakes, fresh mint leaves, a sprinkle of cinnamon

Tools: A medium-sized mixing bowl, a whisk, a measuring cup, a jar or container with a lid for storing, and a sharp knife for the mango.

The quality of your ingredients really shines here. Using a good, creamy milk and a ripe, fragrant mango makes all the difference. Don’t skip the pinch of salt and the vanilla—they’re the background singers that make the whole flavor profile harmonize perfectly.

Serves: 3-4 | Prep Time: 10 minutes (+ overnight resting) | Cook Time: 0 minutes | Total Time: 8 hours 10 minutes (mostly hands-off)

Before You Start: Tips & Ingredient Notes

• The chia seed to liquid ratio is key. I find a 1:4 ratio (chia seeds to liquid) works perfectly for a thick but spoonable pudding. If you like it thinner, you can add a splash more milk when serving.
• Whisk, whisk, whisk! The most common mistake is not whisking thoroughly enough at the beginning. You need to disperse the chia seeds evenly in the liquid to prevent them from clumping together into a gelatinous ball. A good, vigorous 1-2 minute whisk is your best friend here.
• How to pick the perfect mango. You’re looking for a mango that gives slightly to gentle pressure, like a ripe avocado. It should have a fruity aroma at the stem end. Avoid ones with lots of black spots or that feel mushy.
• Don’t rush the resting time. The pudding needs a minimum of 4 hours, but honestly, overnight is best. This gives the chia seeds ample time to fully absorb the liquid and achieve that perfect, creamy consistency. Patience is the secret ingredient.

How to Make Chia Seed Pudding with Mango

Serving Suggestions

Complementary Dishes

• A handful of granola — The crunch of a good, not-too-sweet granola provides a fantastic textural contrast to the smooth pudding and soft mango. It adds a toasty, oaty element that makes the whole thing feel more like a complete breakfast.
• A side of Greek yogurt — For an extra protein boost, a dollop of thick, plain Greek yogurt on the side is perfect. Its tanginess cuts through the sweetness and adds another layer of creamy richness.

Drinks

• A hot cup of green tea — The light, slightly grassy notes of green tea are a wonderful, cleansing companion to the sweet and creamy pudding. It feels refreshing and balanced.
• A cold brew coffee — The deep, smooth flavor of cold brew is a fantastic match, especially if you’re enjoying this for breakfast. It’s less acidic than hot coffee and doesn’t overpower the delicate flavors of the pudding.

Something Sweet

• A dark chocolate almond — For a truly decadent finish, enjoy a piece or two of high-quality dark chocolate-covered almond after your pudding. The bitterness of the chocolate and the nuttiness of the almond are a sublime pairing with the tropical mango.

Top Mistakes to Avoid

• Mistake: Not whisking enough at the start. This is the number one reason for chia pudding failure. If you just stir it lazily, the seeds will clump and you’ll end up with a lumpy texture instead of a smooth, uniform pudding. I’ve messed this up before too—it’s worth the extra 60 seconds of effort!
• Mistake: Using old chia seeds. Chia seeds can go rancid over time. If your seeds smell a bit off or paint-like, they’ve likely gone bad. Fresh chia seeds should have a very neutral aroma. Using fresh seeds ensures the best flavor and gel-forming ability.
• Mistake: Skipping the salt. It might seem insignificant, but that pinch of salt is vital. It enhances all the other flavors, balancing the sweetness and making the vanilla pop. Without it, the pudding can taste a little flat.
• Mistake: Cutting the mango too far in advance. While the pudding itself is a make-ahead star, the mango is best prepared right before serving. If you cut it too early, it can become mushy and lose its vibrant, fresh quality.

Expert Tips

• Tip: Layer it for a parfait. For a gorgeous presentation, create layers in a glass. Start with pudding, then a layer of mango, then more pudding, and top with the remaining mango and some granola. It looks stunning and gives you a bit of everything in each spoonful.
• Tip: Infuse the milk first. For a next-level flavor, gently warm the milk with a cinnamon stick, a few slices of ginger, or a strip of lemon zest. Let it steep until cool, then strain out the solids before mixing with the chia seeds. It adds a subtle, sophisticated depth.
• Tip: Make a mango puree. If you prefer a smoother mango experience, blend half of the mango cubes with a tablespoon of lime juice into a smooth puree. You can swirl this through the pudding or use it as a base layer for a more intense mango flavor throughout.
• Tip: Freeze individual portions. This pudding freezes surprisingly well! Portion it into airtight containers (without the fresh mango topping) and freeze for up to a month. Thaw in the refrigerator overnight for a ready-made breakfast.

FAQs

Can I use frozen mango?
Absolutely! Frozen mango is a great option, especially when mangoes aren’t in season. Just thaw the mango chunks completely and pat them dry with a paper towel to remove excess moisture before dicing and tossing with the lime. The texture will be a little softer than fresh, but the flavor is still wonderful.

Why is my chia pudding still runny?
This usually happens for one of two reasons. First, you might not have used enough chia seeds—double-check your measurements. Second, it might just need more time. Different brands of chia seeds can absorb liquid at slightly different rates. If it’s still runny after 4 hours, give it another stir and let it chill for a few more hours.

How long does chia pudding last in the fridge?
It keeps really well! Stored in an airtight container, your chia pudding base (without the fresh mango topping) will stay fresh for 4-5 days. This makes it perfect for meal prepping a few breakfasts at once. Just add the fresh mango each day when you serve it.

Can I make this sugar-free?
You sure can. Simply omit the maple syrup. The ripe mango adds a lot of natural sweetness. If you find you still want a touch more sweetness without sugar, a tiny drop of liquid stevia can work, but honestly, a perfectly ripe mango often does the trick all on its own.

Is it normal for the pudding to separate a little?
Yes, a little bit of separation is totally normal, especially if it sits for a couple of days. You might see a thin layer of liquid on top. This is just excess moisture from the milk. Simply give the pudding a good stir before serving, and it will come right back together beautifully.