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    BLANK » Recipe Index » Dessert

    Mango Chia Seed Pudding (Vegan + Paleo)

    Last Updated January 11, 2023. Published May 23, 2020 By Charla 28 Comments

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    long chia seed pudding pin
    chia pudding pin

    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.

    layered chia seed pudding with mint leaves

    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.

    Close up shot of the chia pudding

    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

    ingredients for mango chia pudding

    How to cut up a mango easily

    steps 1-4 showing how to cut a 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.

    How to make mango chia seed pudding

    steps 1-6 making the chia 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.

    steps 7-10 preparing the mango puree

    • 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.

    2 puddings in a wine glass

    More no bake desserts you may like

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

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    mango pudding close up

    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
    Total Time: 1 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

    Mango chia seed pudding
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Ariel

      July 02, 2019 at 9:11 pm

      Hi, I was just wondering if you used canned coconut milk for this?

      Reply
      • Charla

        July 02, 2019 at 9:14 pm

        Yes canned milk works just fine!!

        Reply
      • Charla

        July 02, 2019 at 9:16 pm

        Yes I used canned full fat coconut milk to make the recipe.

        Reply
    2. Raquel

      October 24, 2018 at 9:51 pm

      5 stars
      This was fantastic! I've only ever activated chia seeds in water before -- this pudding was amazing. I will be using it a lot, both with and without mango. For this recipe I used frozen mango chunks (purchased frozen at the grocery store), and made them into a whipped sorbet in the food processor. Thank you, thank you!

      Reply
      • Charla

        October 25, 2018 at 1:00 pm

        Hey Raquel. I'm so glad to hear you enjoyed it!!

        Reply
    3. Mary

      July 24, 2018 at 6:45 am

      5 stars
      Made this for a dinner party. Everyone really liked it. It was many of our first times eating chia pudding so I was worried about the texture because it kind of is weird and isn't everyone's cup of tea. But multiple people went for seconds so I think it was a hit! Only suggestion would be for more mango. We ran out of mango before the chia seeds. Maybe 1.5 mangos would've been better.

      Reply
      • Charla

        July 24, 2018 at 7:59 am

        So glad that you liked the pudding recipe Mary. Thanks for the feedback I will definitely make a note of that for future reference.

        Reply
    4. Tracy

      March 25, 2018 at 8:43 pm

      Would it be possible to do this with other non-dairy milks? I'm not a huge fan of coconut...

      Reply
      • Charla

        March 25, 2018 at 8:56 pm

        Hi Tracy, yes of course you are more than welcome to make this with non dairy milk. Also, you can always use almond, https://thatgirlcookshealthy.com/raw-almond-milk-recipe-vegan or cashew milk if you wish https://thatgirlcookshealthy.com/homemade-cashew-milk

        Reply
    5. Karen

      April 13, 2017 at 10:03 pm

      How many would you say this recipe serves? Trying to figure out how much to increase it by for a party. Thanks!

      Reply
      • Charla

        April 16, 2017 at 11:21 am

        Hi Karen, it serves roughly 2-3 people if served in a glass as pictured. Let me know if you need further assistance.

        Reply
    6. Ceil

      November 28, 2016 at 2:07 pm

      5 stars
      Thanks, Charla! I really enjoyed this recipe. I'm soo glad that I found your website.
      Keep up the great work. 🙂

      Reply
      • Charla

        November 29, 2016 at 4:24 pm

        Thank you so much Ceil. Your feedback is highly encouraging.

        Reply
    7. Anne Murphy

      August 29, 2015 at 10:47 pm

      LOL I also just got a *large* bag of chia seed - because I found a sale. (Himself keeps looking at it dubiously...) So now I have to learn what to do with them!

      Your recipe looks like an excellent start.

      Reply
      • Charla

        August 30, 2015 at 2:43 pm

        Honestly the things you can do with chia seeds are endless.

        Reply
    8. Tracey

      August 28, 2015 at 6:10 pm

      I need this in my life right now! I have a love affair with chia seeds!

      Reply
      • Charla

        August 28, 2015 at 9:02 pm

        HAHAH Go on try it!

        Reply
    9. Julia (@Imagelicious)

      August 28, 2015 at 2:06 pm

      I just discovered Chia Pudding this past weekend. Your dessert looks really good now that I know what it tastes like 🙂

      Reply
      • Charla

        August 28, 2015 at 9:10 pm

        Thank you.

        Reply
    10. Germaine

      August 28, 2015 at 11:32 am

      What a beautiful dessert! I love that you have kept the ingredients as unprocessed as possible.

      Reply
      • Charla

        August 28, 2015 at 9:15 pm

        Thank you so much your comment means a lot to me.

        Reply
    11. Sarah

      August 27, 2015 at 10:59 pm

      This looks delicious! Can't wait to try it! 🙂

      Reply
      • Charla

        August 28, 2015 at 7:50 am

        Thank you.

        Reply
    12. Katie

      August 26, 2015 at 10:18 am

      Delicous idea!

      Reply
    13. Katie

      August 26, 2015 at 10:08 am

      Beautiful and Delicious! Love Mango & Coconut <3

      Reply
      • Charla

        August 26, 2015 at 9:57 pm

        Thanks

        Reply
    14. Immaculate

      August 24, 2015 at 8:40 pm

      5 stars
      WOW! Just love the combination of mango and chia. I need a bowl of this like yesterday.... What a great color contrast you've got going on here Charlene. Beautiful!

      Reply
      • Charla

        August 25, 2015 at 7:17 am

        Thank you so much and I followed your tips on dark photography.

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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