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mango pudding close up

Mango Chia Seed Pudding

Treat yourself to this tropical themed mango chia seed pudding
Course Dessert
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 4 servings
Calories 340kcal
Author Charla


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!


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 puree by add 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.  


  • 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 trim (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.


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