Mango Chia Seed Pudding (Vegan + Paleo)

If you love tropical fruit then you will love this dessert. A combination of fresh coconut milk combined with chia seeds to make a gelatinous pudding texture, layered with pureed sweet mango. Guaranteed to impress your dinner guests or even host on a dinner date.

Dessert time just got 100 times better with this mango chia seed pudding. Trust me if you're a fan of all things mango and coconut then you're in the right place.

This pudding only requires no more than 6 ingredients to whip up nothing but tropical goodness.

If you are a health enthusiast then you will probably be familiar with chia seeds. They are the latest contemporary superfood right now.

Hailing from central America, these little black dots when saturated have the ability to swell in size and yield a gelatin type of agent.

This thick substance is often used in place of eggs in many vegan recipes, similar to Flax Eggs. to form a gelatinous pudding and trust me it tastes pretty darn good.

I first hopped on the chia seed bangwagon a few years ago when I made my Papaya Chia Pudding needless to say it was amazing so then I graduated to making this Chocolate Chia Seed Pudding.

Might I add, it was my mother who initially introduced me to chia and I haven't looked back since.

I managed to purchase a huge bag of chia on special offer so now I'm quite content because I am fully stocked up and eager to make something with them.

What does chia pudding taste like?

The chia seeds themselves are flavourless however when milk is added, the chia pudding will taste like whatever milk you use (.i.e coconut milk) with a gelatinous texture similar to tapioca pudding.

That's the best way that I can describe it, it's whatever you want it to taste like.

Reasons to make this pudding

• Totally effortless and easy to make
• Taste delicious
• Great to serve (especially) in glasses at a dinner date or when hosting a party
• Paleo approved/gluten free and vegan friendly
• So versatile - serve in a bowl or in a wine glass

Ingredients you will need

How to cut up a mango easily

• Place the lengthways and use a paring knife to slice the left and right of each side vertically so the centre is remaining, then slice the sides and discard the stone.
• Score the mango flesh in a crossways manor.
• Run the knife lengthways underneath the grid to separate the flesh from the skin.

How to make mango chia seed pudding

• Pour the chia seeds into a medium sized bowl and mix with the coconut milk, ¼ teaspoon of the cardamom powder, vanilla and syrup and thoroughly whisk everything together.
• Place chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.

• Meanwhile while the chia seeds are being refrigerated prepare the puree by adding the mango pieces and ¼ teaspoon of cardamom powder to a blender
• Puree into a smooth consistency
• Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass.
• Refrigerate or serve immediately.

Notes and tips

• Use Almond milk if you don't care to use coconut milk.
• If using wine glasses please note that this recipe will fill 2 small wine glass to the rim (see picture). Only fill the glasses half way if you want to carry over the pudding to 4 glasses.
• The serving size will vary depending on the size of your glasses..
• You can prep this pudding in the evening an make it into an overnight dessert.
• When adding the coconut milk to the chia seeds be sure to whisk them thoroughly or else the seeds will simply settle at the bottom your bowl.
• It's okay to remove the bowl from the refrigerator and whisk one more time.
• Make sure the chia seeds are completely thick and jello like before adding the mango puree.
• Use Frozen mango if needed (2 ½ cups) tightly packed should suffice.
• Puree the mango in a food processor or blender.
• Make sure your mangoes are soft and sweet (you should be able to smell their sweetness). If they are not sweet enough add some sweetener to your puree.

More no bake desserts you may like

• No Bake Mango Cheesecake
• No Bake Chocolate Cheesecake
• Vegan Key Lime Pudding
• Carrot Pudding

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Mango Chia Seed Pudding

Treat yourself to this tropical themed mango chia seed pudding

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 4 servings

Calories: 340kcal

Author: Charla

Ingredients

For the mango puree

• ▢ 2 medium sized mango roughly 2 ½ cups if frozen
• ▢ ¼ teaspoon cardamom powder

For the chia pudding

• ▢ 1 can of full fat coconut milk 2 cups
• ▢ ½ cup of chia seeds
• ▢ 1 teaspoon of vanilla extract
• ▢ ¼ teaspoon of cardamom
• ▢ 3 tablespoon of maple syrup agave or nectar works well too!

Instructions

To slice the mango

• Place the lengthways and use a paring knife to slice the left and right of each side vertically so the centre is remaining, then slice the sides and discard the stone.
• Score the mango flesh in a crossways manor.
• Run the knife lengthways underneath the grid to separate the flesh from the skin.

To make the chia pudding and mango puree

• Pour the chia seeds into a medium sized bowl and mix with the coconut milk, ¼ teaspoon of the cardamom powder, vanilla and syrup and thoroughly whisk everything together.
• Place chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.
• Meanwhile while the chia seeds are being refrigerated prepare the puree by adding the mango pieces and ¼ teaspoon of cardamom powder to a blender
• Puree into a smooth consistency
• Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass.
• Refrigerate or serve immediately.  

Notes

• Use Almond milk if you don't care to use coconut milk.
• If using wine glasses please note that this recipe will fill 2 small wine glass to the rim (see picture). Only fill the glasses half way if you want to carry over the pudding to 4 glasses.
• The serving size will vary depending on the size of your glasses.
• You can prep this pudding in the evening an make it into an overnight dessert.
• When adding the coconut milk to the chia seeds be sure to whisk them thoroughly or else the seeds will simply settle at the bottom your bowl.
• It's okay to remove the bowl from the refrigerator and whisk one more time.
• Make sure the chia seeds are completely thick and jello like before adding the mango puree.
• Use Frozen mango if needed (2 ½ cups) tightly packed should suffice
• Puree the mango in a food processor or blender
• Make sure your mangoes are soft and sweet (you should be able to smell their sweetness). If they are not sweet enough add some sweetener to your puree.

Nutrition

Calories: 340kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 22g | Sodium: 20mg | Potassium: 509mg | Fiber: 9g | Sugar: 25g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 166mg | Iron: 6mg

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