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–+ servings

Vegan Mango Chia Pudding

Creamy vegan mango chia pudding made with almond milk and ripe mango pulp—an easy make-ahead breakfast that tastes like dessert.
Amanda
Prep Time 10 minutes
Cook Time 0 minutes
Chill/Set 4 hours
Total Time 4 hours 10 minutes
Serving Size 2 servings

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Blender (optional, for fresh mango pulp)
  • Serving jars or glasses
  • Refrigerator

Ingredients

  • 1/4 cup chia seeds white or black
  • 1 cup almond milk unsweetened or vanilla
  • 1 tbsp maple syrup or agave; adjust to taste (1–2 tbsp)
  • 1/2 tsp vanilla extract
  • 1 cup mango chunks fresh or thawed frozen
  • 3 tbsp mango puree from ripe mango; for extra mango flavor (2–3 tbsp)
  • 1 tbsp shredded coconut optional topping
  • 1 tbsp pumpkin seeds optional topping
  • 1/4 cup extra mango optional topping, diced

Instructions

  • In a mixing bowl, whisk together the chia seeds, almond milk, maple syrup (or agave), and vanilla extract until well combined.
  • Let the mixture rest for 5 minutes, then whisk again to break up any clumps and help the chia thicken evenly.
  • Cover and refrigerate until thick and pudding-like, at least 2 hours (best after about 4 hours or overnight).
  • While the pudding sets, blend the mango chunks with the mango puree until smooth. (If you like texture, reserve a few mango chunks to dice for topping.)
  • Once set, stir the chia pudding. Divide into serving jars or glasses, layering chia pudding and mango puree as desired. You can mix it up as well.
  • Top with optional shredded coconut, pumpkin seeds, and extra mango. Serve chilled. Store covered in the refrigerator for up to 3 days (up to 5 days if kept airtight and the mango kept separate).

Notes

Milk swaps: oat milk makes it creamier and slightly sweeter; soy milk adds more protein; full-fat coconut milk makes it richer. If the pudding is too thick after chilling, stir in a splash of extra milk to loosen. For a smoother texture, blend the chia mixture before chilling.
Food safety/storage: Keep refrigerated. Best eaten within 3 days for freshest mango flavor; up to 5 days if stored airtight and the mango layer is kept separate.

Nutrition

Calories: 260kcal | Protein: 6g | Saturated Fat: 1g | Sodium: 160mg