Mango Chia Pudding

mango chia pudding

mango chia pudding

mango chia pudding

We are loving this recipe right now. I made it twice last week and it didn’t last 24 hours in the fridge ;) I haven’t posted a chia pudding in a while and now that spring is here I figured it was time.

Chia pudding is SO easy to make, it literally comes together in minutes. I prefer it once it has set overnight in the fridge but you don’t have to wait that long. Chia seeds are packed with fiber, essential fats, and calcium to boot! They look a little weird, but they don’t have any flavor which makes them versatile. Chia seeds (and powder) expand in water and works well as a thickening agent in smoothies and baked goods like my chia peach pancakes.

Mango is one of my favorite fruits. It’s high in sugar, like most fruit from the tropics and has many nutritional benefits. Mango is great for the skin as it is loaded with antioxidants. It also fights breast and colon cancers and has vision protecting properties.

If you have difficulty with tropical fruits you can sub a fruit of your choice in this recipe. Fresh or frozen will work here. If you use fresh fruit alter the amount of water for the mango portion, you won’t needs as much to get the blender. The consistency should be like a thick smoothie.

Please note the mango portion can be a little tricky. If you have a Vitamix use the tamper to make sure the mango is thick like an ice cream consistency. If there is too much liquid in the mango portion it will not set up at all. If you are having issues add 1/4 c. raw coconut meat, that should for sure make it set up and I’ve made it like that many times.

I opted for frozen mango and chose macadamia nuts to complement the flavor. This pudding makes a yummy breakfast or snack. We like to eat it in the afternoon best.


Mango Chia Pudding

serves 2


Ingredients //

  • 1 & 1/2 c. frozen mango
  • 1 c. water
  • 1 c. hemp milk (1 c. water blended with 2 Tbsp. hemp seeds, no need to strain)
  • 2 pitted dates
  • 1/4 c. chia seeds
  • 1/4 tsp. ground vanilla
  • 1/2 c. raw macadamia nuts


Method //

  1. Start blending the mango with 1/4 c. of water on high until you have a thick sauce. Add more water as needed by the tablespoon to get the blender going.
  2. Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
  3. Blend the hemp milk and two dates until smooth. Pour sweetened hemp milk into a small mixing bowl.
  4. Stir the hemp milk, chia seeds, and vanilla until it becomes a thick pudding. Stir constantly  for 3-4 minutes then let stand for about 5 minutes to thicken.
  5. Pour the chia mixture on top of the mango sauce in even portions.
  6. Allow to set for at least 4 hours in the fridge or overnight.
  7. You can make a double batch and have snacks on hand for 4 days. Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
  8. Serve with chopped nuts.


There you go! I can’t wait to hear the results. Wishing you all a wonderful weekend.



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