Mango Chia Pudding (Print Version)

Chilled chia soaked in coconut milk, sweetened with maple, topped with fresh mango and toasted coconut.

# What You'll Need:

→ Chia pudding

01 - 1 can (13.5 fl oz) full-fat unsweetened coconut milk
02 - 3 tablespoons pure maple syrup (or agave syrup)
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds

→ Mango topping

05 - 2 large ripe mangoes, peeled and diced
06 - 1 tablespoon fresh lime juice (optional)

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - Fresh mint leaves for garnish

# How to Prepare:

01 - Whisk the coconut milk, maple syrup and vanilla extract in a medium mixing bowl until smooth and homogenous.
02 - Stir in the chia seeds until evenly suspended in the liquid, ensuring there are no dry pockets.
03 - Cover the bowl and refrigerate for a minimum of 2 hours to allow the mixture to thicken; stir once after about 30 minutes to break up any forming clumps.
04 - Peel and dice the mangoes; toss the pieces with lime juice if using to brighten the flavor.
05 - Stir the set chia mixture to loosen it, then divide evenly among 4 serving glasses or bowls.
06 - Top each portion with diced mango and finish with toasted coconut flakes and mint leaves as desired; serve chilled.

# Expert Advice:

01 -
  • It tastes like a tropical vacation and only takes minutes to prep—just a little patience while it chills.
  • The combination of textures—the smooth, pudding base and juicy mango topping—keeps every spoonful exciting.
02 -
  • If you skip stirring the chia pudding after the first half hour, you'll end up with stubborn clumps that never soften.
  • Blending the pudding mixture before chilling creates an extra-silky finish that feels totally luxurious and worth the extra step.
03 -
  • Use a wide, shallow bowl for chilling the pudding; it sets faster and more evenly.
  • If you want perfectly portioned servings, pour into individual glasses before chilling.
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