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Mango chia pudding in a small jar with granola on top and a spoon in the jar.
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Mango Coconut Chia Pudding

This Coconut Mango Chia Pudding is thick, creamy and tastes like a little tropical holiday in a jar. Blend, stir, chill and breakfast is sorted for the week!
Prep Time10 minutes
Set time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American, Australian, Dairy Free, Gluten Free
Diet: Diabetic, Gluten Free, Low Lactose, Vegan
Keyword: chia pudding, mango chia pudding, meal prep breakfast
Servings: 4 servings
Calories: 481kcal
Author: Sarah Bell

Equipment

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.

Notes

Mangoes – 2 medium ripe mangoes give roughly 2 cups (about 400g) of flesh. Frozen mango works too; let it thaw slightly so it blends smoothly.
Coconut milk – Use the coconut milk beverage sold in cartons, not tinned. Almond milk or any milk of choice can be used instead.
Setting time – The puddings are ready after about 1 hour, but 3–4 hours or overnight in the fridge gives the thickest consistency. Stir again after 10–15 minutes to stop the chia seeds clumping.
Consistency – Too thick? Stir through a splash of milk. Too runny? Stir in 1–2 teaspoons of extra chia seeds and let it sit a little longer.
Dietary – This recipe is naturally gluten-free; check your granola is certified gluten-free if using. For dairy-free, use coconut yoghurt and a plant-based protein powder.
Storage – Store the chia puddings in airtight jars or containers in the fridge for up to 4 days. 
Nutrition information is an estimate only.

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 43g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 40mg | Potassium: 490mg | Fiber: 18g | Sugar: 21g | Vitamin A: 1191IU | Vitamin C: 39mg | Calcium: 418mg | Iron: 6mg