Silky Mango Coconut Chia Pudding with Lime & Coconut
Mango Chia
Tropical mango-coconut chia pudding—bright, creamy breakfast or dessert ready in minutes.
This Mango Coconut Chia Pudding is my go-to when I want something that feels indulgent but is simple and nourishing. Blending ripe mango into silky coconut milk gives the chia an irresistible tropical sweetness, while lime brightens everything up—it's like sunshine in a jar and always puts a smile on faces at breakfast or as a light dessert.
The recipe is make-ahead friendly and easily adaptable: use canned full-fat coconut milk for a richer pudding or swap half for almond milk to lighten it. Top with toasted coconut, extra mango, or chopped nuts for texture, and you’ve got a quick, elegant treat to share with friends or tuck into your week.
Nutrition (per serving)
Directions
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1
Reserve about 1/2 cup diced mango for topping. Place the remaining mango in a blender and puree until smooth (you should have roughly 1 to 1 1/2 cups of puree).
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2
In a large bowl, whisk together the coconut milk, almond milk, mango puree, maple syrup, lime juice, lime zest, vanilla, and a pinch of salt until fully combined.
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3
Stir in the chia seeds until evenly distributed. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
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4
Cover the bowl or divide the pudding among jars and refrigerate for at least 4 hours, or overnight, until thickened to a creamy pudding consistency.
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5
Before serving, stir the pudding and taste—add a touch more maple or lime if needed. Top each serving with reserved diced mango, a sprinkle of toasted shredded coconut, and a few mint leaves.
Ingredients
- Chia seeds:3/4 cup
- Full-fat coconut milk (canned):2 cup
- Unsweetened almond milk or light coconut milk:1 cup
- Ripe mango, peeled and diced:3 cup
- Pure maple syrup:2 tbsp
- Fresh lime juice:1 tbsp
- Lime zest:1 tsp
- Vanilla extract:1 tsp
- Fine sea salt:1 pinch
- Toasted shredded coconut (for topping):1/4 cup
- Fresh mint leaves (optional):8 leaves
Tips & Notes
- If your pudding is too thick after chilling, stir in a little extra almond milk to loosen it up.
- For a smoother texture, strain the mango puree through a fine mesh if your mango had fibrous bits.
- Make this ahead for effortless mornings—pudding keeps well covered in the fridge for up to 4 days.
- Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until golden and fragrant.
