Mango Chia Pudding

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This Mango Chia Pudding has become another favorite of mine because it is so easy to prepare and its low in calorie and not only provides so many nutritional benefits but also keeps me full for long.

Mango Chia Pudding

Mango Chia Pudding

You can use coconut milk or almond milk for this pudding.  If you would like to make your own Almond Milk.  If you use coconut milk, you may add a little maple syrup if you desire, but it is not necessary at all.

Remember the television commercial- Chi Chi Chia, chia pet in the USA? Chia seeds have so many health benefits, who would believe that these tiny seeds are such a power-house of nourishment.

Chia seeds are white, black or gray staple cereal eaten in native Mexico thousands of years. They contain omega-3 fatty acids, protein, antioxidants, and fiber. They have a bland flavor and can be added to smoothies, soups, bread, salad dressings and jams whole or ground.

Mango Chia Pudding

Chia seeds can be very helpful as a part of a weight loss regime when chia seeds are mixed with water or milk the seeds swell in size and becomes gel-like. They are digested slowly, they keep you full for longer and keep your blood sugar stable.

Chia seeds are high in fiber, they act as a broom while passing through the colon, they help to prevent constipation, Irritable Bowel Syndrome, and diverticulitis. Chia seeds when grounded and substituted in baked goods for eggs, oil or butter, not only add nutrition but less fat.

Mango Chia Pudding

How To Make Mango Chia Pudding

Combine, almond milk/coconut milk, chia seeds and maple syrup in a glass jar, stir until fully combined. Cover jar and allow to sit refrigerated for 2 hours or preferably overnight. Make a mango/banana puree and layer with chia pudding, top with mango chunks. Also, try my Raspberry Banana Chia Pudding.


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Per serving

Energy: 182 kcal / 761 kJ
Fat: 9 g
Protein: 29 g
Carbs: 4 g

Cooking Time

Preparation: 10 min
Ready in: 10 min
For: 2 servings



  1. Combine, almond milk/coconut milk, chia seeds and maple syrup in a glass jar, stir until fully combined.
  2. Cover jar and allow to sit refrigerated for 2 hours or preferably overnight.
  3. Meanwhile prepare the mango puree.
  4. Place chopped mangoes and bananas in a blender, puree
  5. Layer chia pudding topped with pureed mango alternatively and garnish with extra mangoes
  6. Serve immediately or keep refrigerated


Mango Chia Pudding

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Keta
    January 26, 2020

    This looks lovely! Can’t wait to try it, I’m making it as a treat for my cousin who has Stage 4 cancer……

    • Michelle Blackwood, RN
      January 26, 2020

      Keta thank you, prayers for healing for your cousin. You are such a blessing in your cousin’s life, truly remarkable!

  2. Maureen
    March 26, 2019

    Put this together last night and just finished with the banana and mango this morning. I made it to give to my 17 month old granddaughter for breakfast. She is enjoying it right now. There was a good amount left so I just put it in a bowl. This is sooo YUMMY! The flavor combination of fresh mango and banana is pure perfection! Can’t help but make the “mmmmm” sound after each spoonful. Thank you for this easy and delicious recipe Michelle!

    • Michelle Blackwood
      March 26, 2019

      Maureen, I’m so happy that you and your granddaughter enjoyed it. I’m so tickled. I want to encourage you to make sure she drinks adequate amounts of water since chia seeds are so high in fiber.

  3. Peggy
    September 1, 2018

    I have been enjoying this recipe for the past week and it is amazing

  4. Platt College
    August 30, 2016

    I love Mangos. They should be a superfood!