Ingredients:
- 1/2 cup chia seeds
- 2 cups unsweetened coconut milk (or almond milk)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 ripe mangoes, diced
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons sliced almonds
- Fresh mint leaves for garnish (optional)
- Lime zest (optional)
Instructions:
- In a large bowl or jar, combine chia seeds, coconut milk, maple syrup, vanilla extract, cinnamon, and salt.
- Whisk vigorously for 1-2 minutes to prevent chia seeds from clumping together.
- Let the mixture sit for 5 minutes, then whisk again thoroughly to break up any clumps.
- Cover the bowl and refrigerate for at least 4 hours or overnight. The mixture will thicken as chia seeds absorb liquid.
- In the morning, stir the pudding well. It should have a thick, creamy consistency similar to tapioca pudding.
- If too thick, add a splash more milk and stir until desired consistency is reached.
- Peel and dice fresh mangoes into bite-sized pieces.
- Divide chia pudding among four bowls or glasses.
- Top each serving with diced mango, coconut flakes, and sliced almonds.
- Garnish with fresh mint leaves and lime zest if desired. Serve chilled.
Nutrition (per serving):
Calories: 280 | Protein: 6g | Carbs: 35g | Fiber: 11g | Fat: 14g
Why This Recipe Works
Chia seeds have an amazing ability to absorb liquid and create a creamy, pudding-like texture without any cooking. The neutral flavor of chia seeds acts as a blank canvas for the tropical sweetness of mango and coconut. This breakfast is naturally vegan, gluten-free, and packed with nutrition. The combination of fiber from chia seeds and natural sugars from mango provides sustained energy. It’s like eating dessert for breakfast, but it’s actually incredibly healthy.
Health Benefits
- Omega-3 Rich: Chia seeds are one of the richest plant sources of omega-3 fatty acids, supporting heart and brain health.
- Exceptional Fiber: With 11 grams of fiber per serving, this pudding supports digestive health and promotes feelings of fullness.
- Complete Protein: Chia seeds contain all nine essential amino acids, making them a complete plant protein source.
- Antioxidant Power: Mangoes provide vitamin C and beta-carotene which support immune function and skin health.
Chef’s Tips for Perfect Results
- Prevent Clumping: Whisk the mixture well initially, then again after 5 minutes. This prevents chia seeds from forming clumps.
- Consistency Control: For thicker pudding, use less milk. For thinner pudding, add more milk in the morning.
- Make Ahead Magic: Prepare 3-4 days worth at once. Store in individual jars and add fresh toppings each morning.
- Flavor Variations: Try chocolate (add cocoa powder), vanilla berry, or peanut butter banana for different flavors.
Frequently Asked Questions
Can I use a different milk?
Absolutely! Any plant-based or dairy milk works. Coconut milk creates the creamiest texture, but almond, oat, or regular milk all work well.
Do I have to refrigerate overnight?
For best texture, yes. However, 4 hours minimum will work if you’re in a hurry. The longer it sits, the thicker it gets.
Can I use frozen mango?
Yes! Thaw frozen mango first and drain excess liquid. Fresh mango has better texture, but frozen works in a pinch.
Final Thoughts
Chia seed pudding with mango is proof that healthy breakfasts can taste like tropical vacation. It’s creamy, naturally sweet, and incredibly nourishing without any cooking required. This recipe has become a favorite among busy people who want nutrition without sacrificing flavor or spending time cooking in the morning.