Okay, so let’s chat about something I’ve been making non-stop lately. Seriously, it’s become my go-to grab-and-go breakfast or even just a sneaky little dessert when I need something sweet but don’t want to feel *too* guilty. We’re talking Mango Chia Seed Pudding, and trust me, if you haven’t tried making it yourself, you are totally missing out! It’s one of those things that sounds fancy, right? Like you need special skills or ingredients. Nope! Not even a little bit. My grandma used to make something similar, bless her cotton socks, but it involved way more sugar and, honestly, didn’t look half as pretty. This version? It’s a doddle. Absolutely easy peasy. And let me tell you, the smell of ripe mangoes… it just takes you somewhere warm, doesn’t it?
Why This Stuff Is Just Brilliant
So, why bother with this? Well, I make this when I’m feeling a bit rubbish and need a pick-me-up that isn’t a massive chocolate bar (though no judgment if that’s your vibe sometimes!). It’s also fantastic for meal prep; whip up a few jars on Sunday and you’re sorted form the week. My kids (and okay, my husband too) go absolutely bonkers for it because it feels like a treat, but sneaky mum here knows it’s packed with good stuff like fiber and omega-3s. Plus, you can totally customize it depending on what you have lying around. It’s forgiving, which is my favorite kind of recipe, especially when things are a bit hectic and you’re juggling ten things at once (story of my life, am I right?).
What You’ll Need (Don’t Stress!)
Right, ingredients. Simple stuff, promise!
- Ripe Mangoes: You’ll need maybe two large ones? Or three smaller ones. The riper, the better for sweetness and flavor. Frozen mango works too if you’re in a pinch (just let it thaw a bit).
- Chia Seeds: The star of the show! About a third of a cup should do it. I usually buy mine in a big bag online because I use them constantly.
- Milk: Any kind! Almond milk is lovely, coconut milk makes it super creamy (and tropical!), oat milk is great, or just regular dairy milk if that’s your jam. I tend to use unsweetened almond milk myself. You’ll need roughly 1.5 to 2 cups, maybe a little more or less depending on how thick you like it.
- Sweetener (Optional but recommended): A tablespoon or two of maple syrup, agave, or even a pinch of stevia if that’s your thing. Honestly, if your mango is super ripe, you might not need much at all. Taste and see!
- A little Vanilla Extract: Just a splash! Makes everything taste a bit more grown-up and delicious.
- Pinch of Salt: Sounds weird, I know, but it really brings out the sweetness of the mango. Trust me on this one.
Let’s Make the Magic Happen: Directions
Okay, deep breaths. This is honestly easier than boiling an egg.
- First things first, let’s get the mango sorted. Peel your mangoes (that’s sometimes the hardest part, isn’t it? Slippy little things!) and cut the flesh away form the pit.
- Now, we need to make a mango puree. You can do this in a blender or food processor if you have one. Pop the mango chunks in there with maybe a couple of tablespoons of your milk and whizz it up until it’s super smooth. If you don’t have a blender, don’t despair! You can totally just mash it really, really well with a fork. It’ll have a bit more texture, which is actually quite nice too. Set this gorgeous yellow stuff aside.
- Grab a bowl or a jar (I love making it directly in the jars I’ll eat it form!). Pour in your milk – start with about 1.5 cups. Add the chia seeds, your sweetener if you’re using it, the splash of vanilla, and that little pinch of salt.
- Now, whisk, whisk, whisk! Or stir like crazy with a spoon. You want to make sure there are absolutely *no* clumps of chia seeds hanging out together. This is important! Give it a really good mix for a minute or two.
- Let it sit for about 5 minutes, then give it another vigorous stir. Chia seeds can be sneaky and clump at the bottom. You want them evenly distributed so they absorb the liquid properly.
- Once your chia seed mix is looking less liquidy and starting to thicken slightly (after that second stir is usually good), gently stir in your mango puree. Swirl it in, or mix it completely – totally up to you how you want it to look. I usually do a gentle swirl because it looks pretty layered.
- Pour the mixture into jars or small bowls. This is where I usually sneak a taste of whatever’s left in the bowl… you know, for quality control purposes.
- Cover them up and pop them in the fridge. This is the hardest part: waiting!
- Let them chill for at least 4 hours, but honestly, overnight is best. The chia seeds need time to do their thing and puff up, turning the liquid into that lovely pudding consistency.
Things I’ve Learned (Sometimes the Hard Way)
Just a few pointers form my own kitchen adventures:
- Stirring is Key: Seriously, don’t skip that second stir after 5 minutes. Clumpy chia pudding is just… sad.
- Mango Ripe-ness Matters: A firm, underripe mango won’t give you that sweet, tropical punch you’re after. Wait ’til they’re soft and fragrant!
- Consistency Control: If you like it thicker, add a tablespoon more chia seeds next time. If you like it runnier, use a touch more milk. You’ll find your perfect ratio.
Tried and Tested Variations (And One Fail)
Once you’ve got the basic Mango Chia Seed Pudding down, you can totally play around! I’ve tried adding a layer of coconut yogurt on top, which was divine. A sprinkle of granola adds a nice crunch. Sometimes I mix in a little lime zest with the mango puree for extra zing – highly recommend! I even tried adding some turmeric powder once, thinking it would boost the colour and health factor… it just made it taste a bit earthy and weird. Stick to lime zest instead, trust me.
Tools You Might Need (Or Not!)
Really, you don’t need much. A bowl, a whisk or spoon, and some jars or containers for chilling. A blender is handy for the mango puree, yes, but like I said, a fork and some elbow grease totally works too!
How Long Does it Last?
Kept covered in the fridge, it should be good for maybe 3-4 days. Though honestly, in my house its never lasts more than a day and a half before it’s all scoffed down!
Serving it Up!
Pull a jar form the fridge, maybe top with some extra fresh mango chunks, a sprinkle of shredded coconut, or even a few extra chia seeds (just for show!). My favorite way is straight out of the jar with a long spoon while sitting on the back step in the morning sun. Pure bliss.
Learned Form My Mistakes: Pro Tips
- Don’t Rush the Chill Time: I once tried rushing this step because I wanted it *right now*. It was still mostly liquid. Not the pudding experience you’re aiming for. Give it time!
- Taste Your Mango First: If your mango isn’t that sweet, make sure you add enough sweetener to the chia mix, or the final result might be a bit… bland.
- Consider the Milk: Different milks give different results. Coconut milk gives a really rich, almost dessert-like pudding. Almond milk is lighter. Experiment! I found this guide to different milks helpful when I was figuring out my preference.
FAQs (Stuff People Actually Ask Me!)
Okay, got a few questions I hear a lot:
Q: Can I use frozen mango?
A: Yep! Just let it thaw mostly, then puree it. Might be a little icier, but still works just fine.
Q: My pudding is too thick/thin! Help!
A: No worries! If it’s too thick, stir in a tablespoon of milk at a time until it’s right. Too thin? Add another teaspoon of chia seeds, give it a good stir, and let it sit for another hour or so in the fridge. Patience, grasshopper!
Q: Do I have to use a sweetener?
A: If your mangoes are super ripe and sweet, maybe not! Give the pureed mango a taste first. If it’s sweet enough for you, you can probably skip it or just use a tiny bit.
Q: What if I don’t like mango?
A: Blasphemy! (Just kidding). You can totally swap the mango for other pureed fruits like berries, peach, or even pumpkin puree in the fall. The chia seed base works with lots of flavours.
Q: Where do chia seeds come form?
A: They come form a plant related to mint! Little powerhouses, they are. You can read more about them on Healthline if you’re curious.
Alright, that’s it form me! Go forth and make some glorious Mango Chia Seed Pudding. Let me know how it turns out!
Ingredients
- 1/2 cup chia seeds
- 2 cups plant-based milk (such as almond, coconut, or soy)
- 1 ripe mango, peeled and diced or pureed
- 2-3 tablespoons maple syrup or other sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
1In a medium bowl or jar, whisk together the milk, maple syrup, vanilla extract, and a pinch of salt until the sweetener is dissolved.
-
2Add the chia seeds to the liquid mixture. Whisk vigorously for 1-2 minutes to prevent clumping.
-
3Let the mixture sit for 5 minutes, then whisk again briefly to ensure the chia seeds are evenly distributed and not sticking to the bottom.
-
4If using diced mango, stir half of the diced mango into the chia mixture. If using pureed mango, you can layer it later or blend it into the milk before adding chia seeds.
-
5Pour the mixture into individual serving glasses or jars. Cover and refrigerate for at least 4 hours, or preferably overnight, until thickened to a pudding-like consistency.
-
6Before serving, top with the remaining fresh diced mango or mango puree.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
simo
Med