Ce Pouding à la mangue et au chia is an easy healthy refreshing summer breakfast packed with delicious tropical flavors. Plus, this chia pudding is loaded with proteins, fiber, and vitamins to keep you full and energized in the morning.
I have a true love for chia puddings in the morning. My recipes like Tiramisu au pudding de chia, Pouding protéiné au chia, ou Pouding au chia à 3 ingrédients are the perfect healthy way to meal prep and enjoy a sweet, refreshing breakfasts.
Why You’ll Love This Chia Pudding
Mango chia seed pudding is a simple no-bake recipe often served for breakfast, snack, or dessert. It has a lovely coconut mango taste with the gelatinous texture of soaked chia seeds. It’s a nutritious recipe packed with omega-3 fatty acids, proteins, and fiber and a great swap to overnight oats in the morning if you don’t tolerate oats very well.
Ingrédients et substitutions
All you need to make a delicious mango chia seed pudding are:
- Graines de Chia – Feel free to use black chia seeds or white chia seeds. Both have the same health benefits.
- Lait de coco non sucré – I am using a coconut milk carton. It’s flavorsome and contains less fat and calories. However, for a creamier texture, use canned full-fat coconut milk. Otherwise, try any non-dairy milk you love, including oat milk, almond milk, or soy milk. I do think coconut and mango go better together.
- de sirop d'érable or any unrefined sugar sweetener like agave syrup, coconut nectar, or date syrup.
- Extrait de vanille – for more flavor.
- Mangue – Fresh or frozen mango thawed at room temperature.
How To Make Mango Chia Pudding
It’s so easy to make this mango chia seed pudding, even if it’s not the mango season where you live. This recipe is easy to make in less than 10 minutes using frozen mango.
- For this mango chia pudding, I like to make mango milk by blending the mango with coconut milk . Then, in a high-speed blender or a NutriBullet jug, add the remaining ingredients: mango pieces, coconut milk, sweetener, and vanilla extract. Blend on high speed until the mango puree into the milk and form a lovely orange milk (photo 1).
- In a large mixing bowl or container, add the chia seeds. Pour the mixture over the chia seeds into the container (photo 2).
- Stir the coconut milk chia seed mixture with a fork or whisk to distribute the chia seeds into the container evenly (photo 3).
- Close the container with a lid and store it in the fridge overnight or for at least 8 hours. I recommend stirring the mango pudding after 30 minutes as some seeds form lumps, or sink to the bottom of the bowl.
- Stir the mixture again with a fork to disperse the seeds evenly in the liquid. Then, place it back in the refrigerator until the next day.
- Assemble the mango chia pudding by alternating layers of chia mixture, coconut yogurt, and fresh mango chunks (photo 4).
Conseils de Carine
- Using Mango Puree – If you want to make this recipe using ready-made mango puree, simply stir all the ingredients together in a bowl.
- Blending The Chia Seeds – Some people don’t enjoy the gelatinous texture of soaked chia seeds. When chia seeds are soaked in a liquid, they turn into small, slurpy pieces like the tapioca pearls in Boba Tea. If you don’t enjoy this texture but still want to enjoy the benefits of chia pudding, blend all the ingredients in a blender. Blended chia seeds have no gelatinous texture. If you used black chia seeds, the result will be a creamy, mango pudding with a dark color. Feel free to swap for white chia seeds to keep the blended mango chia pudding lighter in color.
Servir
Serve the mango chia pudding plain, or in glass mason jar forming layers with:
- Yaourt à la noix de coco sans produits laitiers
- Fruits frais like extra mango pieces, banana slices, pineapple, or any tropical fruits that go well with mango flavors.
- Noix de coco râpée
- Amandes effilées
- Flocons de noix de coco grillés
- Extra Drizzle of Maple Syrup
Instructions de stockage
You can store the mango chia pudding in the fridge in sealed jars for up to 4 days. You can also freeze this chia mango pudding in Ziploc bags and thaw it the day before in the refrigerator.
Échanges d'allergies
Below are some ingredient swap ideas if you need.
- Sans noix de coco – Swap the coconut milk for almond milk, soy milk, or oat milk.
- Sans sucre – Mango contains natural sugar. If you don’t like the idea of using maple syrup, try a sugar-free version made from natural sweeteners like monk fruit, or simply add a few drops of liquid stevia instead.
- Pauvre en matières grasses – You can swap full-fat coconut milk for a coconut milk carton that contains less fat.
Questions fréquemment posées
Here are my answers to your common questions about making this mango chia pudding.
One serving of this mango chia seed pudding contains 250 kcal and 4.5 grams of protein. If the recipe uses full-fat canned coconut milk, the calories can double up easily.
Pick the right plant-based milk in chia pudding regarding your health goals.
A single serving of chia pudding uses two tablespoons of dry chia seeds. A recipe is often using 1/4 cup and serves 2 chia pudding.
Chia pudding last 3-4 days in the fridge. It depends on the fruits added to the recipe.
Some fruits oxidize faster than others, like bananas. So banana chia puddings don’t last as long and have to be eaten within 2 to 3 days.
Chia pudding is tasty and sweet, and it’s easy to overeat this delicious dessert.
If you do, you might feel bloated as chia seeds are high in fiber and require lots of water to be easily digested.
Plus de recettes de pudding de chia
If you like chia puddings, you’ll love these other options:
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Pouding aux graines de chia et à la mangue
Ingrédients
- 1 ½ tasse Mangue - fresh or thawed, abotu 1 large ripe mango, peeled
- ¼ tasse Graines de Chia - blanc ou noir
- 1 ¼ tasse Le lait de coco - I used coconut milk carton but you can use full-fat coconut milk for creamier texture
- 1 cuillerée à soupe de sirop d'érable - ou un édulcorant liquide de votre choix
- ½ cuillère à café Extrait de vanille
Instructions de Pose et d'Entretien
- In a large mixing bowl or container, add the chia seeds. Set aside.
- In a blender, add fresh mango pieces, coconut milk, sweetener, and vanilla extract. Blend until smooth.
- Pour the mango mixture over the chia seeds and use a whisk or fork to stir, and evenly distribute the chia seed in the mixture.
- Close the container with a lid and refrigerate overnight or at least 8 hours. You may want to stir the mixture after 30 minutes to prevent the seeds from forming lumps and sinking to the bottom of the container.
Stockage
- Store up to 3 days in a sealed mason jar in the fridge.
It is delicious. Thank you Carine!
Nous avons adoré!
Delicious. I make it with milk and coconut cream in place of coconut milk because I don’t normally have it in the pantry, I have the cream. I added raspberries to it the last time I made it too and it was great.
Je vous remercie!!
I love chia seeds but never had it with mangoes before. Great idea and very healthy. Thanks for sharing.