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A mango chia seed pudding in a glass with pumpkin seeds and a spoon.

Mango Chia Pudding (Easy, Vegan, Perfect Texture!)

5 from 1 vote
Prep Time: 15 minutes
Time to set in fridge:: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
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.


  • Blender
  • Two (12-ounce) glasses or mason jars


  • 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


  • 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).
  • 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. 
    3 images showing chia seeds, maple syrup and milk added to a bowl, and stirred.
  • 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. 
    3 images showing mango puree being made in a blender.
  • 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.
    2 glass jars of mango chia seed pudding
  • For best results, refrigerate for an hour before serving, or (ideally) overnight. This mango pudding will last 4-5 days in the fridge.


  • **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.


Serving: 12ounces | Calories: 399kcal | Carbohydrates: 56.9g | Protein: 10.4g | Fat: 17.2g | Sodium: 149mg | Sugar: 34g
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