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Combine the best of smoothie bowls and chia pudding with this layered Mango Chia Pudding. It’s loaded with 6 grams of protein, 11 grams of fiber, and is under 220 calories. Most importantly, it tastes delicious!
Combining chia seed pudding with mango creates a low-effort dish that’s sweet, healthy, and keeps you feeling full. There’s no cooking involved with making chia pudding or smoothies, so this dish is incredibly easy to make.
It’s the perfect breakfast or snack for a warm day when you want something cool and refreshing. If you like healthy pudding recipes, you will love my high-protein banana pudding and cranberry quinoa pudding!
Why You’ll Love This Recipe
- No Added Sugar: This mango chia pudding is made without any added sugar. The only sweetness comes from the fruit in the smoothie.
- Loaded with Fiber: Chia is an excellent source of fiber, along with mango and banana. That’s why this pudding has 11 grams of fiber in a single serving.
- Fun Flavor and Texture: The chia pudding is creamy with a little crunch from the chia seeds, which pairs well with the smooth mango mixture. The combination of fruits and chia pudding also makes for a unique flavor.
Table of Contents
Ingredients
- Mango: Use frozen mango for a tropical flavor that’s packed with fiber.
- Frozen Banana: A frozen banana helps thicken the fruit mixture, giving it a more smoothie-like consistency.
- Chia Seeds: These tiny, nutrient-dense seeds are an excellent source of plant-based protein and fiber, and are packed with omega-3s.
- Unsweetened Almond Milk: Use your favorite dairy-free milk to create the pudding. Coconut milk will give it a creamier texture, and oat milk has a more neutral flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add More Protein: Add a scoop of your favorite protein powder to your chia pudding to give it even more of a protein boost.
- Add a Sweetener: Add a sweetener to your mango chia pudding for a touch of sweetener. I added a bit of stevia to mine.
- Swap the Fruits: The mango puree also has strawberries, bananas, and oranges. Try swapping the strawberries for pineapple for a more tropical flavor. You could also use cherries, like in my cherry quinoa smoothie!
- Add Toppings: Give your chia with mango a little crunch and top it with toasted coconut flakes, chopped nuts, or pumpkin seeds.
How to Make Mango Chia Pudding
This mango chia pudding recipe couldn’t be easier! It only takes a few moments to mix everything, though it does need about 30 minutes to reach the desired consistency. It’s the perfect fiber-filled breakfast or afternoon snack.
- Step 1: Make the Chia Pudding. Combine ¼ cup of chia seeds with 1 cup of unsweetened almond milk in a jar. Refrigerate them for at least 30 minutes until they thicken.
- Step 2: Blend the Fruit. Add the frozen mango, frozen banana, strawberries, and orange to a blender and blend until pureed. Pour the mango mixture over the chia pudding.
Expert Tips
- Always Use ¼ to 1 Ratio: When making chia pudding, always use a ratio of ¼ cup of chia seeds to 1 cup of liquid. This ensures a thick and creamy pudding that isn’t too thick or goopy.
- Let Pudding Set Longer: Your chia pudding should thicken after 30 minutes in the refrigerator; however, I prefer to let mine set for a few hours or overnight for the best consistency.
- Sweeten the Mango: Frozen mango is not as sweet as fresh mango, and the sweetness of fresh fruit can vary. Add a little bit of honey or maple syrup to your smoothie mixture if it isn’t sweet enough.
- Storing: Store the chia pudding and mango smoothie separately in the refrigerator for up to 5 days. You can freeze the chia pudding for a month. I don’t recommend freezing the smoothie.
Serving Suggestions
This frozen mango chia pudding makes for the perfect breakfast during the sweltering days of summer. You don’t need to turn on the stove, and you have a filling, nutritious breakfast in minutes.
Enjoy it as a refreshing snack after the gym or when you want something sweet in the afternoon.
- If you want a little more protein in the afternoon, snack on these strawberry energy bites with your mango banana chia pudding.
- For breakfast, pair this sweet pudding with something savory like these egg white bites.
- Enjoy a little bit of healthy mango pudding for dessert after a delicious dinner of healthy chicken stir-fry because the mango flavor complements the Asian-inspired chicken well.
Mango Chia Pudding Recipe FAQs
Your chia pudding may not be setting for one of two reasons. First, it may just need to be stirred more. Try stirring it after it sets for 5 minutes and then refrigerating it to break up the seeds a bit. Second, it may need more time in the refrigerator. Try letting it chill for 1-2 hours or longer instead of just 30 minutes.
The chia seeds soak up moisture, and incorrect ratios may cause the pudding to be too thick. If you find it’s too thick, thin it out with a little splash of milk, and stir until it reaches the consistency you want.
All the sweetness in this dish comes from the fruit. If your fruit isn’t that sweet to start, it will make the smoothie not taste sweet. Taste test the smoothie before pouring it over the smoothie, and add a little drizzle of honey, maple syrup, or zero-calorie sweetener to sweeten it up a bit.
More Delicious Chia Recipes
If you tried this Mango Chia Pudding recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Mango Chia Pudding
Ingredients
For the smoothie:
- ½ Banana, frozen
- ¾ cup Mango, frozen
- 1 Orange, peeled
- 2 Strawberries
For the pudding:
- ¼ cup Chia Seeds
- 1 cup Unsweetened Almond Milk, or milk of choice
- Sweetener of choice, I used stevia
Instructions
- Prepare the pudding by mixing the milk and chia seeds together in a jar or bowl and let it refrigerate a minimum of 30 minutes to thicken.
- Then blend all ingredients for the smoothie together. Layer the smoothie on top of the chia pudding, top with more fruit, shredded coconut as desired and enjoy!
Video
Notes
- Always use 1 cup of liquid for every ¼ cup of chia seeds when making a chia pudding.
- Let the chia pudding thicken for a few hours or overnight for a thicker texture.
- Add a bit of honey or maple syrup to sweeten up the mango smoothie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a special treat, I can’t wait to try this! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen
This looks gorgeous and delicious! Perfect for a summer evening. Thanks for sharing on the Full Plate Thursday link up 🙂
Thank you!
HUGS HUGS HUGS!!!!!
Your food is always amazing!!!!!!
Thank you, thank you, thank you sweet Jody!
Wow. This is really beautiful and I can only imagine how tasty it must be! I have a huge bag of chia seed that I need to dig into and this would be a perfect opportunity! Thanks for sharing.
Thank you Jessica, I hope you love it!
I feel like your my twin. We both have tibial stress fractures ( mine is healing- but I’m still not running or feeling myself) and I relate to every comment you put on my blog. Always nodding my head in agreement. Today I was unable to eat because of a TMJ flare up (yes, I know, I sound like a utter train wreak) what next? I hate even saying these things out loud! Anyway, I made a chocolate smoothie recipe with my Vega since I can’t chew right now.. so yummy and I now I want to make this– looks SO good! I love mango’s and putting it on top of chia pudding is brilliant.
I feel the same about us being twins. Everything you write I can relate to (sans kids). I feel like the world is sucking the life out of me. It feels chaotic. I want everything to stop. Cooking and working out is my escape. I think you reach a point when you have a choice. You either keep doing what you’re doing and accept it or make a change. Glad you’re putting the Vega to good use!
Such a fun chia pudding!
Thank you Rebecca!
I love the layering! This looks so delicious (and pretty!)
I love mixing foods obviously. Thanks Dani!
Oh Megan, I hope this injury heals soon. You’re going through some trying times lately, and there’s got to be light at the end of the tunnel. Advocate for you! And thanks for sharing this delightful recipe. 🙂
Thanks friend, I appreciate the support. I need all I can get right now!
this sounds so good and refreshing yum! 🙂
Thanks Rachel!