Mango Chia Pudding [Vegan, Gluten Recipe

I made a Vegan Mango Chia Pudding that’s gluten-free and high in fiber, and I’ll share a simple pantry trick that guarantees a perfect set every time.

I keep finding myself spoon-first into this Mango Chia Pudding, a little wild, bright and oddly reliable. I mash ripe mango puree with chia seeds and wait, but the texture flips from runny to spoonable like a tiny kitchen miracle you might not expect.

I call it my Mango Chia Seed Pudding Recipe for mornings when I need a quick High Fiber Breakfast or a dessert that doesn’t feel like a compromise, and people always ask how it’s so satisfying, like it’s some secret. It tastes like summer in a jar and somehow ends snack panic every time.

Ingredients

• Chia seeds: Packed with fiber and omega 3, they soak up liquid, thicken.
• Mango puree: Sweet tropical flavor, vitamin C rich, makes pudding bright and fruity.
• Plant milk: Creamy low saturated fat base, almond oat or soy change flavor.
• Maple syrup: Natural sweetener adds caramel notes, use sparingly to control sugar.
• Vanilla extract: Small splash boosts flavor, makes overall taste rounder and comforting.
• Salt: Tiny pinch balances sweetness, wakes up flavors you might otherwise miss.
• Shredded coconut: Adds chewy texture and tropical flavor, optional for extra richness.
• Toasted nuts or seeds: Crunchy topping, extra protein and healthy fats, pistachios lovely.

Ingredient Quantities

• 1 4th cup chia seeds
• 1 cup plant milk (unsweetened almond, oat or soy)
• 1 1 4 cups ripe mango puree (about 1 large mango or 2 small)
• 1 to 2 tablespoons maple syrup or agave nectar
• 1 half teaspoon pure vanilla extract
• Pinch of salt
• Extra mango cubes for topping optional
• 2 tablespoons shredded coconut optional
• 1 tablespoon toasted nuts or seeds optional (almonds, pistachios or pumpkin seeds)

How to Make this

1. Peel and dice the mango, reserve a few cubes for topping, then puree the rest until smooth and measure 1 1/4 cups of mango puree (about 1 large mango or 2 small).

2. In a bowl whisk together 1/4 cup chia seeds and 1 cup plant milk (unsweetened almond, oat or soy), make sure you break up any clumps.

3. Add 1 to 2 tablespoons maple syrup or agave, 1/2 teaspoon pure vanilla extract and a pinch of salt, stir well so the sweetener and vanilla are evenly mixed.

4. Let the mixture sit 5 minutes, then stir again to prevent chia clumps from forming, you might need to stir vigorously.

5. Cover and refrigerate for at least 2 hours or overnight until thick and pudding like.

6. Once set, fold in the 1 1/4 cups mango puree until combined, or spoon layers of pudding and puree for a marbled look, taste and add more sweetener if you want it sweeter.

7. If using toppings, toast 1 tablespoon nuts or seeds in a dry skillet over medium heat 2 to 3 minutes until fragrant, dont walk away or they’ll burn.

8. Serve chilled topped with reserved mango cubes, 2 tablespoons shredded coconut and the toasted nuts or seeds, enjoy as breakfast, snack or dessert.

Equipment Needed

1. Cutting board — for peeling and dicing the mango
2. Sharp chef’s knife (or paring knife) — makes cubing easier, dont struggle with a dull blade
3. Blender or food processor or immersion blender — to puree the mango smooth
4. 1 cup liquid measuring cup plus measuring spoons — for the milk, chia and vanilla
5. Large mixing bowl — to whisk chia and milk without spilling
6. Whisk or sturdy fork — to beat out any chia clumps
7. Rubber spatula or spoon — for folding in the mango puree and scraping the blender
8. Small dry skillet — to toast the nuts or seeds, watch them or they burn fast
9. Refrigerator-safe jars or bowls with lids — for chilling and serving the pudding

FAQ

Mango Chia Pudding [Vegan, Gluten Recipe Substitutions and Variations

• Chia seeds: swap with ground flaxseed meal, use 1:1. Flax has a nuttier taste and firms up too, you might need a touch more liquid if it feels too thick.
• Plant milk: use full fat canned coconut milk or homemade cashew milk, same amount. Coconut makes it richer and silkier, cashew is creamy but mild.
• Mango puree: replace with peach or apricot puree, or mashed ripe banana for extra creaminess. Keep the same volume, just know banana changes the flavor and sweetness.
• Maple syrup: use agave nectar or date syrup 1:1, or honey 1:1 if you dont need it to be vegan. If using granulated coconut sugar dissolve it in the milk first so it mixes evenly.

Pro Tips

1) Stop the clumps: whisk hard at first, then give it another good stir after it sits a bit, or pulse it quickly in a blender if you dont like the little seed texture. If you blend youll get super smooth, if not youll have more chew, so pick what you like.

2) Taste before you call it done: mangoes vary a lot in sweetness, so mix things together then sweeten to your taste. A tiny squeeze of lime or lemon brightens the flavor big time, and a pinch of salt makes the mango pop.

3) Play with texture: use a richer plant milk like canned coconut for a creamier result, or add a bit more chia if you want it firmer. For an ultra silky mouthfeel, blend the pudding briefly after it sets, but dont overblend if you want that chia bite.

4) Toppings and make-ahead hacks: toast nuts or seeds just before serving so they stay crunchy, and keep shredded coconut separate till the end too. You can make this ahead, just store the base in the fridge and the mango puree or toppings on the side, stir before serving. It keeps a few days but tastes best fresh.