Pin It I was craving something bright one afternoon when the heat made everything feel heavy. A friend had left mangoes on my counter, and I had a can of coconut milk I kept forgetting to use. I stirred chia seeds into the milk without much ceremony, sliced the fruit, and put everything in the fridge. Two hours later, I had something that tasted like sunshine in a glass.
I started making this for mornings when I didnt want to think too hard but still wanted something that felt special. My sister tried it once and now asks me to bring it every time she hosts brunch. Theres something about the way the layers look in a clear glass that makes people lean in before they even take a spoon.
Ingredients
- Coconut milk: Full-fat gives you that silky texture, but light works if you want something less heavy. Shake the can before opening so the cream mixes back in.
- Maple syrup or honey: Start with less than you think you need because the mango will add its own sweetness. You can always stir in more after tasting.
- Vanilla extract: Just a teaspoon deepens the whole flavor without announcing itself.
- Chia seeds: They swell up and turn gel-like, creating that pudding texture without any cooking. I keep mine in the freezer so they stay fresh longer.
- Ripe mangoes: The riper, the better. If the skin gives a little when you press it and smells sweet near the stem, youre good to go.
- Lime juice: Brightens the mango puree and keeps it from tasting flat.
- Toasted coconut flakes: A quick toast in a dry pan until golden makes them nutty and adds crunch.
- Pistachios or almonds: Chopped small, they give you little bursts of texture against the smoothness.
Instructions
- Mix the base:
- Whisk the coconut milk, sweetener, and vanilla in a bowl until everything blends smoothly. The motion should feel easy, no lumps hiding at the bottom.
- Stir in chia seeds:
- Add the seeds and stir well, making sure they spread out evenly. If they clump together now, theyll stay that way later.
- Chill and check:
- Cover the bowl and refrigerate for at least two hours. After thirty minutes, give it another stir to break up any clusters that formed.
- Blend the mango:
- Puree the mango with lime juice until completely smooth. Taste it and add sweetener only if it needs help.
- Layer it up:
- Spoon chia pudding into your glasses until theyre half full, then pour mango puree over the top. The contrast is what makes it look like something you planned.
- Finish with toppings:
- Scatter toasted coconut, nuts, or fresh fruit over each serving. Serve cold straight from the fridge.
Pin It The first time I brought this to a potluck, someone asked if I bought it from a cafe. I didnt correct them right away because it felt nice to let something so simple look impressive. When I finally admitted I made it in ten minutes, three people asked for the recipe before I left.
How to Pick the Right Mango
Ignore the color and focus on feel and smell. A ripe mango will give slightly when you press near the stem and smell sweet and floral. If it smells like nothing, leave it on the counter for another day or two. I learned this after blending a rock-hard mango and ending up with grainy puree that no amount of sweetener could fix.
Making It Ahead
This keeps well in the fridge for up to three days if you store the pudding and mango separately. I portion everything into jars on Sunday and just layer them in the morning. The chia pudding actually gets thicker and creamier as it sits, which I prefer to the texture on day one.
Ways to Change It Up
Sometimes I swap the mango for blended strawberries or passionfruit pulp when I want something different. Almond milk makes the base lighter if coconut feels too rich. You can also layer the pudding and puree in alternating stripes if you want it to look fancy.
- Add a pinch of cardamom to the chia base for a warm, floral note.
- Use canned mango puree if fresh fruit isnt in season.
- Top with granola instead of nuts if you want more crunch.
Pin It This recipe taught me that the best things dont need to be complicated. Just good ingredients, a little patience, and a willingness to let the fridge do the work.
Recipe FAQs
- → How do chia seeds thicken the mixture?
Chia seeds absorb liquid and swell, forming a gel-like texture which thickens the base naturally.
- → Can I use a different milk alternative?
Yes, almond or oat milk can replace coconut milk for a lighter flavor while maintaining creaminess.
- → How long should I chill the pudding?
Chill for at least 2 hours to allow chia seeds to absorb the liquid and reach the desired texture.
- → What sweeteners work best in this dish?
Maple syrup or honey add natural sweetness, but adjust amounts based on mango ripeness and preference.
- → Can I prepare this dessert in advance?
Absolutely, it can be made the night before and kept chilled for easy serving the next day.