This Mango Lime Chia Pudding is loaded with sweet tropical flavors. A filling make ahead breakfast or snack loaded with heart healthy fats and fiber.
But, variety is the spice of life, and I think it is really important to change things up every once and a while. So if you too are looking for something new, I highly suggest this creamy, rich Mango Lime Chia Pudding. A cold prep breakfast that comes together quick and has the best tangy sweet flavors.
Why You’ll Love This Mango Lime Chia Pudding
- Loaded with nourishing heart healthy fats and fiber
- Takes 10 minutes to meal prep
- Ready to eat in 15 minutes
- No cooking required
- Vegan, gluten-free, and can be enjoyed with nut-free substitutions
Key Ingredients and Substitutions
- Chia Seeds: In order for this recipe to work, we need to use chia seeds for the base. You can use white chia seeds if you don’t like the color of regular black chia seeds.
- Mango: You can use fresh or frozen. Just make sure the mango you use is ripe and sweet.
- Coconut Milk: Use canned full fat coconut milk for a really rich and creamy texture. I often will use the creamiest part that is thickest at the top of the can when opened. You can use light canned coconut milk or oat milk as a replacement.
- Plant-Based Milk: I like to combination of the coconut milk and soy milk. You can swap this out for almond or oat milk if desired.
- Limes: The zest and juice will provide a nice tangy contrast to the mango.
- Sweetener: I used maple syrup as it will blend better into the mixture, but you can alternate with any liquid sweetener you prefer or 2 pitted medjool dates.
How to Make Mango Chia Pudding
To a blender add in your mango, coconut milk, soy milk, lime juice, zest, sweetener of choice, salt and vanilla extract. Blend on high until the mixture is smooth.
Pour the mixture into a bowl with the chia seeds and mix to fully combine. Once mixed, cover and refrigerate for 5 minutes. Give a good mix and have it sit in the fridge for another 10 minutes to set before serving with extra fruit and toppings.
- Make sure your mango is ripe. I prefer to use ripe ataufalo mangos for this recipe when they are in season. This variety is ripe when the flesh is soft and the skin is bright yellow in color. Alternatively, you can use frozen mango.
- Adjust the consistency to your liking. If the texture of the pudding is too thick, thin it out with a little splash of milk. If too thin, thicken it up with extra chia seeds.
- Give your chia seeds a mix after the mixture has been sitting for 5 minutes. This will make sure you don’t end up with any uneven clumps.
- If you don’t like the texture, blend the chia seeds with the mango milk mixture in a high speed blender. This will help blend it smooth into a true pudding-like consistency.
Frequently Asked Questions
To increase the protein in chia pudding you can use a high protein plant based milk like soy milk. You can also add 1/4 cup of protein powder along with another 1/4 cup of plant milk to the mixture. If you’d like a whole food addition, you can mix 1/4 cup of hemp hearts after the pudding has set for some extra protein in each serving.
If meal prepping for the week, store the portioned chia pudding in airtight containers and place in the fridge for up to 4 days.
Yes. Chia seeds are highly nutritious and are a good source of fiber and omega-3 fats. When soaked with milk and fruits, you are further increasing it’s nutrition potential by adding additional protein, fiber and antioxidants.
How to Serve
Portion out your mango chia pudding into individual containers and top with extra fresh chopped fruit (like extra mango, golden berries or strawberries), granola, hemp hearts, coconut flakes and extra lime zest.
More Quick Healthy Breakfast Recipes to Try
- PBJ Overnight Oats
- Lemon Blueberry Baked Oatmeal
- Black Bean Sweet Potato Hash
- Chocolate Cherry Granola
- Vegan Breakfast Burritos
This Mango Lime Chia Pudding is loaded with sweet tropical notes. A filling make ahead breakfast or snack loaded with heart healthy fats and fiber.
- 1 cup fresh atauflo or frozen mango, cubed
- 1/4 cup canned full-fat or light coconut milk
- 3/4 cup unsweetened oat milk, almond milk or soy milk
- Juice and zest of 1 lime
- 1 tbsp maple syrup or 2 medjool dates
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup chia seeds
- Add the mango, milks, lime juice and zest, maple syrup, vanilla and salt to a blender and blend on high until the mango milk is smooth.
- To a separate medium sized bowl or storage container add the chia seeds and pour in the blended mango milk. With a whisk or spatula, mix the chia and mango milk together until fully combined.
- Place the mixture in the fridge to set. After 5 minutes, give the chia pudding a mix and allow to continue setting for an extra 10 minutes before serving. Give the chia mixture another mix before serving and topping as desired.
Make sure your mango is ripe. I prefer to use ripe ataufalo mangos for this recipe when they are in season. This variety is ripe when the flesh is soft and the skin is bright yellow in color. Alternatively, you can use frozen mango.
Adjust the consistency to your liking. If the texture of the pudding is too thick, thin it out with a little splash of milk. If too thin, thicken it up with extra chia seeds.
Give your chia seeds a mix after the mixture has been sitting for 5 minutes. This will make sure you don’t end up with any uneven clumps.
If you don’t like the texture, blend the chia seeds with the mango milk mixture in a high speed blender. This will help blend it smooth into a true pudding-like consistency.
Keywords: mango chia pudding, mango lime chia pudding
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