Mango chia pudding topped with fresh mango and coconut flakes


This delicious, creamy mango chia pudding is a great healthy, balanced breakfast.
Course Breakfast
Cuisine American, Australian
Keyword chia pudding, mango chia pudding
Prep Time 30 minutes
Blend time 5 minutes
Total Time 35 minutes
Servings 2 bowls
Calories 358kcal
Author Wendy Hodge, Wendy's Way to Health



  • 1-1½ cup water
  • ¼ cup chia seeds
  • 1 mango, peeled & chopped
  • small can coconut milk
  • 1 teaspoon vanilla extract

Optional ingredients:

  • walnuts, cashews or almonds and coconut flakes for topping
  • extra mango, or other fresh fruit as desired for topping


First make the chia gel:

  • Combine the water and chia seeds in a bowl and stir well for a couple of minutes.
  • Set aside for 20-30 minutes to allow the gel to set. Stir 3 or 4 times.

Then make the pudding:

  • Put the mango pulp, coconut milk and vanilla in a blender and whiz until smooth and creamy.
  • Add about half of the chia gel and evenly mix through the pudding. Gradually stir in more chia gel if desired.
  • Divide the pudding evenly into two bowls. Decorate with a handful of your favourite nuts and a sprinkle of coconut flakes.


When making the chia gel, start with 1 cup of water and add more at the end if the seeds don't look like they're fully expanded.
Keep any leftover gel in the fridge to use in smoothies or baking.
Greek yoghurt or any other milk can be substituted for the coconut milk.


Serving: 1person | Calories: 358kcal | Carbohydrates: 29.7g | Protein: 8.7g | Fat: 22.1g