This Mango Chia Pudding is packed with layers of mango purée, perfect-texture chia pudding, candied ginger, and crunchy pumpkin seeds. It’s easy to make and the perfect healthy breakfast or treat.
We’re chia seed fans around here, and love how versatile these little seeds can be.
Whether it’s putting them into a smoothie or making a pudding (like in this recipe), there are so many ways to use them! And this is definitely one of our favorite ways.
Why This Recipe Works:
You’ll love this Mango Chia Pudding! This recipe is:
- Easy to make. The mango purée looks fancy, but it’s just mango and water in a blender- that’s it! And the chia seed mixture is only 3 ingredients. So there isn’t much prep work involved.
- Healthy. This is a great ‘nutrition-packed’ choice, full of fiber (from chia seeds), Vitamin C from mangoes, and antioxidants and magnesium from pumpkin seeds.
- Pretty! Whether it’s Mother’s Day, a special birthday breakfast, or just a regular morning, this is the perfect pretty dish that you can dress up and impress your family or friends with.
- A perfect make-ahead solution. You can throw this together pretty quickly the night before, and let it sit in the fridge overnight, for a fun morning treat.
What You’ll Need:
Ingredients List:
- Almond/coconut milk: Our favorite plant-based milk for this recipe is this store-bought version of Califia Farms Toasted Coconut Almondmilk blend. It’s delicious! But if you can’t find it, any coconut milk beverage/almond milk or even soy milk should work. Note: we are NOT fans of oat milk or rice milk (too watery).
- Pumpkin seeds: You can generally find pumpkin seeds near the nuts section of your local supermarket. You can also use “pepitas“, which are slightly different than pumpkin seeds and are hulled from specific pumpkin varieties. Either will work! If you can’t find pumpkin seeds, sub with sunflower seeds, pistachios, or even crushed macadamia nuts!
- Candied ginger (or “crystalized ginger“): We found ours in the dried fruit section of Trader Joe’s. You can sometimes find them covered in sugar too. Either one works. Just be sure to cut them VERY small, as ginger is pretty pungent/spicy and larger pieces will be too overpowering. We chop them into really tiny pieces, roughly 1/4 inch X 1/4 inch.
- Mango: Fresh (organic) mango is best. When shopping for a mango, squeeze it gently; it should give slightly. For this fruit, don’t pay attention to color (this can differ between different varieties). Always judge by the feel of the mango. Note: if you don’t have fresh on hand, frozen mango can work too! Just thaw before using.
Step-By-Step Instructions:
Prepare the mango:
Prepare the mango. Check out this video HERE to see how to cut and dice a mango. You’ll need about 1/4 of the mango finely diced (for topping the chia seed bowl) and the rest can be in chunks (you’ll be throwing those in the blender).
Mix together the chia pudding ingredients.
To a glass airtight container or a small bowl (preferably with a lid), add the milk, chia seeds, and maple syrup. Carefully stir until combined. Important*: wait 1-2 minutes after stirring, then stir again to make sure ingredients are blended fully. Cover and place in the fridge for 1-2 hours.
Make the mango purée.
Meanwhile, to make the mango purée, add the mango chunks (not the diced mango) to the blender. Add 2 tablespoons water and blend on low until smooth, increasing the speed slightly as you blend. Add another tablespoon of water if needed.
Transfer to a small bowl, cover and refrigerate.
Assemble the chia seed bowls.
When ready to eat, assemble in two (12-ounce) mason jars or (clear) glasses.
Transfer 3 tablespoons of the mango purée to each glass, then 1/2 cup chia pudding, then a few pieces of candied ginger.
Then repeat with the remaining 3 tablespoons mango purée, remaining 1/2 cup chia pudding, and remaining candied ginger.
Top with diced mango, pumpkin seeds, and shredded coconut (if desired). This recipe makes two (12-ounce) servings.
Serve.
For best results, refrigerate for an hour before serving, or (ideally) overnight. This mango pudding will last 4-5 days in the fridge.
Expert Tips & FAQ’s:
For this recipe (making 2 servings), a 12-ounce mason jar or glass works perfectly, with just enough room at the top to allow for toppings. We love these 13-ounce highball glasses.
Honestly, they are very subtle in taste; they have a mild nutty flavor. This is why it’s important to add a sweetener to the chia seed mixture, or it may be quite bland.
Absolutely! This is actually the preferred method, as it gives the chia seed longer to chill, and it will also be thicker. After assembling the bowls, just put in the fridge and let it sit overnight.
Yep! If you don’t have fresh mango on hand, frozen mango can work too! Just thaw before using.
Related Recipes:
- Tropical Chia Seed Smoothie (Vegan, Gluten-Free)
- Acai Bowl (Vegan, Gluten-Free)
If you try this Mango Chia Pudding recipe, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We just love to see our recipes being made in YOUR kitchen!
Mango Chia Pudding (Easy, Vegan, Perfect Texture!)
Pin RateEquipment
- Two (12-ounce) glasses or mason jars
Ingredients
- 1 medium fresh mango
- 1 1/2 cups almond/coconut milk beverage - we love Califia Farms Toasted Coconut Almondmilk blend
- 1/2 cup chia seeds
- 1 tablespoon maple syrup - or agave nectar
- 1 tablespoon candied (or crystallized) ginger - VERY finely diced (roughly 1/4 inch x 1/4 inch pieces)
- 1 tablespoon pumpkin seeds or pepitas
- 2-3 tablespoons water
- 1 tablespoon shredded coconut - optional
Instructions
- To a glass airtight container or a small bowl (preferably with a lid), add the milk, chia seeds, and maple syrup. Carefully stir until combined. Important*: wait 1-2 minutes after stirring, then stir again to make sure ingredients are blended fully. Cover and place in the fridge for 1-2 hours.
- Meanwhile, to make the mango purée, add the mango chunks (not the diced topping) to the blender. Add 2 tablespoons water and blend on low until smooth, increasing the speed slightly as you blend. Add another tablespoon of water if needed. Transfer to a small bowl, cover and refrigerate.
- When ready to eat, assemble in two (12-ounce) mason jars or clear glasses (we love these 13-ounce highball glasses). Transfer 3 tablespoons of the mango purée to each glass, then 1/2 cup chia pudding, then a few pieces of candied ginger. Then repeat with the remaining 3 tablespoons mango purée, remaining 1/2 cup chia pudding, and remaining candied ginger. Top with diced mango, pumpkin seeds, and shredded coconut (if desired). This recipe makes two (12 ounce) servings.
- For best results, refrigerate for an hour before serving, or (ideally) overnight. This mango pudding will last 4-5 days in the fridge.
Notes
- **It’s very important to stir the chia seed mixture, then wait a couple minutes, then stir again. This will help the chia pudding not to clump while it sits.
- If you can’t find the almond/coconut milk listed above, any coconut milk beverage (not canned), almond milk, or even soy milk, should work. But we’ve found oat milk and rice milk to be too watery.
- If you can’t find pumpkin seeds, sub with sunflower seeds, pistachios, or even crushed macadamia nuts!
- Be sure to cut the candied ginger VERY small, as ginger is very pungent/spicy and larger pieces will be overpowering.
- When shopping for a mango, squeeze it gently; it should give slightly. Don’t pay attention to color (this can differ between different varieties). Always judge by the feel of the mango.
- If you don’t have fresh mango on hand, frozen mango can work too! Just thaw before using.
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