Go Back
Tropical Chia Pudding Delight: Creamy, refreshing mango chia bowl with lime zest—energizing and vibrant. Perfect for summer brunches. Save this idea so you can come back to it later.

Mango Coconut Chia Pudding With Fresh Mango, Coconut Milk, Chia Seeds, and Lime Zest (Tropical, Light & Make-Ahead Friendly) - A Bright, Creamy Breakfast or Snack

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting and chilling (minimum) 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 4 servings

Ingredients
  

  • Fresh ripe mango (2 medium mangos or about 2 cups diced)
  • Coconut milk (1 can, 13.5–14 oz; full-fat for creamier pudding or light for a lighter version)
  • Chia seeds (6 tablespoons)
  • Lime zest (from 1 lime) and lime juice (1–2 teaspoons, optional)
  • Sweetener of choice (2–3 tablespoons maple syrup or agave; adjust to taste)
  • Vanilla extract (1 teaspoon, optional but lovely)
  • Pinch of salt (to balance sweetness)
  • Optional toppings: toasted coconut flakes, extra diced mango, lime wedges, mint

Instructions
 

  • Prep the mango: Peel and dice the mangos. Set aside 1 cup for layering and topping. Add the remaining 1 cup to a bowl.
  • Blend or mash: For a smooth base, blend 1 cup mango with coconut milk, sweetener, vanilla, lime zest, and a small pinch of salt until silky. No blender? Mash the mango well and whisk with the liquids.
  • Add chia seeds: Whisk in the chia seeds thoroughly. Let the mixture sit for 10 minutes, then whisk again to prevent clumping.
  • Chill: Cover and refrigerate for at least 2–3 hours, preferably overnight, until thick and pudding-like.
  • Adjust thickness: If too thick, stir in 1–3 tablespoons coconut milk. If too thin, stir in 1–2 teaspoons chia seeds and chill 20–30 more minutes.
  • Assemble: Layer the pudding with the reserved diced mango in jars or bowls. Add a squeeze of lime juice for brightness, if you like.
  • Finish with toppings: Sprinkle toasted coconut flakes, extra lime zest, and a few mint leaves for color and crunch.