Mango Chia Pudding

Name: Mango Chia Pudding
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 servings
Cuisine: British
Ingredients: 60g Chia Seeds; 400ml Coconut Milk; 1 tablespoon Maple Syrup; 1 teaspoon Vanilla Extract; 1 Lime; 2 Ripe Mangoes; 2 tablespoons Desiccated Coconut; 20g Pistachios, roughly chopped; Fresh Mint Leaves, for serving

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Serves 4 360 kcal per serving Prep 15 min Cook 3 min Passive 4 h

Ingredients

60g Chia Seeds
400ml Coconut Milk
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 Lime
2 Ripe Mangoes
2 tablespoons Desiccated Coconut
20g Pistachios, roughly chopped
Fresh Mint Leaves, for serving

Instructions

Place the chia seeds, coconut milk, maple syrup, vanilla extract, and finely grated zest of half the lime in a large bowl.
Whisk thoroughly until the chia seeds are evenly distributed throughout the coconut milk.
Leave the mixture for 5 minutes, then whisk again to break up any clumps of chia seeds.
Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.
Peel the mangoes and cut the flesh away from the stones.
Place the flesh of one mango in a blender with the juice of half the lime and blend until smooth.
Dice the remaining mango into small pieces and set aside for serving.
Toast the desiccated coconut in a dry frying pan over medium heat for 2–3 minutes until lightly golden, then leave to cool.
Stir the chilled chia pudding and loosen it with a small splash of coconut milk if it has become too thick.
Spoon the mango purée into four glasses or small bowls and top with the chia pudding.
Finish with the diced fresh mango, toasted coconut, chopped pistachios, and a few mint leaves.
Serve chilled with the remaining lime cut into wedges if desired.

Tips

Whisk the chia mixture twice during the first few minutes to prevent the seeds from settling into dense clumps.
Use fully ripe mangoes for the sweetest flavour and smoothest purée without needing additional sugar.
If the pudding becomes very thick after chilling, stir in a little extra coconut milk just before serving.

Variations

Mango Berry Chia Pudding: Add fresh raspberries or blueberries between the mango and chia layers for extra colour and acidity.
Mango Passion Fruit Chia Pudding: Spoon fresh passion fruit pulp over the finished pudding for a sharper tropical flavour.

Storage

Store mango chia pudding in covered containers in the refrigerator for up to 3 days. For the best texture, keep the toasted coconut, pistachios, and fresh toppings separate and add them shortly before serving.

Serving Suggestions

Serve in individual glasses layered with mango purée for an easy make-ahead breakfast.
Top with additional fresh fruit, toasted nuts, or coconut flakes for a more substantial breakfast bowl.

Frequently Asked Questions

How long does chia pudding need to set?

Chia pudding needs at least 4 hours in the refrigerator to thicken properly, although leaving it overnight generally produces the best texture.

Why is my chia pudding too runny?

The chia seeds may need more time to absorb the liquid. Stir the pudding thoroughly and refrigerate it for longer. If it remains thin, mix in a small amount of additional chia seeds.

Can I make mango chia pudding the night before?

Yes. Mango chia pudding is particularly suitable for making ahead. Prepare the chia mixture and mango purée in the evening, refrigerate overnight, and add the fresh toppings before serving.