Mango Coconut Chia Pudding: Your New Favorite Tropical Treat

I’m thrilled to share one of my go-to recipes: Mango Coconut Chia Pudding. It’s like a mini-vacation in a bowl, with sweet, juicy mango and creamy coconut milk that’ll transport you straight to the tropics. The best part? It takes just 10 minutes to prep, and it’s vegan, gluten-free, and packed with nutrients. Whether you’re grabbing it for breakfast, a quick snack, or a light dessert, this pudding is a total crowd-pleaser. Trust me, once you try it, you’ll be hooked!

Why I Love This Recipe

A few years ago, I was wandering through a bustling market in Thailand, where I tasted a mango-coconut dessert that blew my mind. Back home, I wanted to recreate that magic without spending hours in the kitchen. That’s when I stumbled upon chia pudding, and this recipe became a family favorite. My friends can’t get enough of it, and I love that it’s healthy yet feels indulgent. It’s packed with omega-3s from chia seeds, Vitamin C from mango, and healthy fats from coconut milk—basically, a guilt-free treat that’s as good for you as it tastes.

What You’ll Need

Let’s dive into the ingredients. Here’s what makes this pudding so special:

• Chia Seeds: These tiny powerhouses create that fun, gel-like texture and are loaded with fiber and omega-3s, great for keeping you full and supporting heart health.
• Coconut Milk: I use full-fat for that rich, creamy vibe, but light coconut milk or almond milk works if you want something lighter. It’s got healthy fats that give you energy.
• Ripe Mango: The star of the show! A ripe mango is sweet and packed with Vitamin C for your immune system. Frozen mango is a solid backup—just thaw and drain it.
• Maple Syrup: A touch of sweetness to balance the flavors. Honey or stevia are great swaps if you prefer.
• Vanilla Extract: Adds a warm, cozy depth. It’s optional, but I think it’s worth it.
• Pinch of Salt: Just a smidge enhances all the flavors. Skip it if you’re all about the sweet.

See the recipe card below for exact quantities.

How to Make It

Ready to whip this up? It’s super easy—let’s do this:

1. Mix the Base: Grab a bowl and whisk 1/4 cup chia seeds with 1 cup coconut milk. Make sure there are no lumps—nobody wants clumpy pudding! Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt (if you’re using it). Stir well.
2. Let It Rest: Wait about 10 minutes, then give it another stir to break up any extra clumps. This step is key for a smooth texture.
3. Chill Time: Cover the bowl and pop it in the fridge for at least 2 hours. Overnight is even better; it gets thicker and more pudding-like the longer it sits.
4. Prep the Mango: While the pudding chills, peel and dice a ripe mango. Look for one that’s slightly soft and smells sweet—it’s the best! You’ll need about 1 cup of diced mango.
5. Assemble: Spoon the pudding into glasses or bowls, layering with diced mango. I love using clear glasses to show off the colors. Finish with a mango topper and maybe some toasted coconut flakes for crunch.

Tip: If you prefer a smoother pudding, blend the mango into the mix before chilling.

Frequently Asked Questions

Got questions? I’ve got answers:

• Can I use a different milk? Totally! Coconut milk gives that tropical flair, but almond, soy, or oat milk are awesome too. Almond milk makes it a bit lighter, which I love for hot days.
• How long does it last? It stays fresh in the fridge for up to 5 days in an airtight container. If it thickens too much, just stir in a splash of milk before serving.
• Can I make it sugar-free? Yep! Skip the maple syrup or use stevia. The mango’s natural sweetness is usually enough for me.

Get Creative

This pudding is so versatile. I often top mine with shredded coconut or chopped almonds for extra texture. Sometimes, I’ll add a scoop of yogurt for a tangy flavor. Want to mix it up? Swap the mango for berries, pineapple, or passion fruit for a different tropical vibe. If you’re not into the gel-like texture, blend the pudding after it sets for a creamy, drinkable smoothie. Layer it with granola or nuts for a breakfast parfait—it’s like dessert for breakfast!

Your Tropical Mango Chia Pudding Breakfast Kit

If you’re as obsessed with this Mango Chia pudding as I am, you know it’s more than just a recipe—it’s a vibe. A creamy, tropical, breakfast that makes you feel like you’re sipping smoothies on a beach. To make it even better, I’m sharing my favorite products that turn this dish into a total experience. These are the essentials in my “Tropical Breakfast Kit,” and I think you’ll love them as much as I do. (P.S. This post contains affiliate links, which help keep this blog running at no extra cost to you—thanks for the support!)

Organic Chia Seeds

Let’s start with the star of the show: the chia seeds. I’ve tried a bunch, but these Organic Chia Seeds are my go-to. They’re USDA-certified organic, non-GMO, and cold-processed, so you’re getting all the good stuff—heart-healthy omega-3s, fiber, and plant-based protein. The first time I used them, I was blown away by how they gel up in just 10 minutes, giving you that perfect, clump-free pudding texture.

Organic Vanilla Extract

To give your Mango Chia pudding that extra wow factor, a dash of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is a must. This stuff is pure magic—loved by chefs for its rich, authentic flavor that adds a warm, restaurant-quality depth to every bite. Just a teaspoon makes your pudding taste like it came from a fancy café. It’s shelf-stable, so you can keep it on hand for all your baking and cooking adventures. Trust me, once you try it, you’ll wonder how you ever made pudding without it!

Mason Jars

For those days when you’re on the go, these Mason Jars are a lifesaver. These classic jars aren’t just for canning—they’re perfect for packing your Mango Chia pudding for work, school, or a picnic. With their sturdy glass and airtight lids, they keep your pudding fresh and secure, no matter where your day takes you. I love how they add a rustic charm to my meal prep, and they’re super easy to clean. Layer your pudding, mango, and toppings, screw on the lid, and you’ve got a healthy breakfast ready to grab and go. Trust me, these jars will make your mornings so much easier!