Made with just five simple ingredients, this Mango Chia Pudding recipe takes 10 minutes to prep and makes four generous jars, so you can grab one straight from the fridge on busy mornings! Ripe mangoes are blended with coconut milk, coconut yoghurt and protein powder until silky smooth, then stirred through chia seeds and left to set into the most creamy mango pudding.
If you’ve been around here for a while, you’ll know I’m a chia pudding girl through and through. My Coconut Chia Pudding was one of the very first recipes I shared, and since then I’ve made more versions than I can count, from this zesty Lemon Chia Pudding with Golden Crumble to my Easy Matcha Chia Pudding. They’re my go-to when I want a nourishing breakfast that’s ready and waiting for me in the fridge.
With mango season well and truly here, I’ve been buying them by the tray, and this mango coconut chia pudding is my new favourite way to use them. Blending the mango right into the base means every spoonful is packed with tropical flavor, and the whey protein makes it far more filling than your average chia pudding.
Mango chia pudding is gluten-free, egg-free and packed with protein and fibre to keep you full until lunch. I love it for meal prep breakfasts, but it also makes a lovely afternoon snack or a light, healthy dessert on a warm evening. If you’re after more make-ahead breakfasts, my High Protein Overnight Oats are another weekly staple, and a jar of homemade Vanilla Almond Granola is the perfect crunchy topping for this one.
Everything You Need to Make Coconut Mango Chia Pudding
You only need 5 simple, easy to find ingredients to make this creamy mango chia pudding, plus your favourite topping. You can find everything you need listed below, as well as any ingredient notes or possible substitutions. The ingredient quantities for this mango chia pudding recipe can be found in the recipe card at the bottom of this post.
- Mangoes – Ripe mangoes give you the best natural sweetness and colour, so look for ones that smell fragrant and give slightly when pressed. Fresh mango is my favourite, but frozen mango works perfectly too (you’ll need roughly 2 cups). Just let it thaw a little so it blends smoothly.
- Coconut milk beverage – This is the drinking-style coconut milk sold in cartons, not the tinned kind. Almond milk or any milk you have on hand will also work. For an extra rich pudding, swap up to a cup of it for full-fat coconut milk, but keep the rest as a lighter milk so the mixture doesn’t get too thick.
- Coconut yoghurt – Use a natural, unsweetened coconut yoghurt to keep it dairy-light and extra creamy. Plain Greek yogurt is a great swap and adds a little more protein.
- Unflavoured whey protein powder – This is what makes this mango chia seed pudding so filling. Vanilla protein also works, it will just make the pudding a little sweeter. For a dairy-free option, use a plant-based protein powder and add a splash more liquid, as these tend to absorb more.
- Chia seeds – You’ll need 1 cup chia seeds in total, and black or white both work. They soak up the liquid and give the pudding its classic thick, spoonable consistency.
- To serve – A sprinkle of coconut flakes or your favourite granola adds the perfect crunch. I like toasting unsweetened coconut flakes in a dry pan for a minute or two until golden. Check your granola is gluten-free if needed.
Optional Extras
- Sweetener – Mango is naturally sweet, but if you like a little extra sweetness, add 1–2 tablespoons of maple syrup, honey or agave nectar to the blender.
- Vanilla extract – A teaspoon blends in beautifully and makes it taste even more like dessert.
- Lime – A squeeze of lime juice or a little zest brightens up the mango.
- Fresh fruit – Top with diced fresh mango, passionfruit, berries or kiwi for extra colour and freshness.
Tips for Making the Best Mango Chia Pudding
You’ll find the full step-by-step instructions in the recipe card below, but here are my top tips for the best mango coconut chia pudding:
- Use ripe mangoes – The riper the mango, the sweeter and more flavourful your pudding will be. Underripe mangoes can taste sour and won’t blend as smoothly.
- Taste before adding the chia – Give the blended mango mixture a quick taste first. This is the time to add a sweetener if you’d like it sweeter.
- Stir, then stir again – Chia seeds love to clump together at the bottom. Stir well when you add them, then give each jar another good stir after 10–15 minutes.
- Give it time to set – The puddings will be ready after about 1 hour in the fridge, but for the thickest consistency, leave them for 3–4 hours or overnight.
- Adjust the consistency – Too thick? Stir through a splash of liquid. Too runny? Add a teaspoon or two of extra chia seeds and let it sit a little longer.
- Use jars with room to spare – 500ml jars or containers leave space for the pudding to thicken and for your toppings to sit on top. You can also make it in one large bowl and portion it out later.
Storage
Keep the mango chia puddings in the refrigerator with the lids on for up to 4 days. Store the toasted coconut flakes or granola separately in an airtight container and add them just before eating so they stay nice and crunchy.
Any fresh fruit toppings are also best added on the day. I wouldn’t recommend freezing this one, as the texture of the yoghurt and chia can change once thawed.
Mango Coconut Chia Pudding
Equipment
- 4 Glass jars or airtight containers
- High speed blender
- Whisk
Ingredients
- 2 mangos, seed removed and peeled
- 3 cups coconut milk beverage
- ½ cup coconut yoghurt, natural unsweetened (or Greek yoghurt)
- 2/3 cup unflavoured whey protein powder
- 1 cup chia seeds
To serve
- 4 tablespoons toasted coconut flakes, or granola of choice
Instructions
- Add the mango flesh to a blender along with the coconut milk, coconut yoghurt and protein powder. Blend on high until smooth and creamy.
- Divide the mango mixture between four 500ml containers.
- Add ¼ cup of chia seeds to each container and stir until well combined.
- Place the lid on and refrigerate for around 1 hour to set.
- Top each chia pudding with a dollop of yoghurt and a tablespoon of toasted coconut flakes.
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