This vanilla mango chia pudding is one of the easiest recipes for a gloriously healthy breakfast option. It’s perfect for those who are gluten-free (and it’s vegan too for my plant-based friends). Another fresh and flavourful recipe to add to your meal prep for the week.
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Vanilla Mango Chia Pudding
What I love most about this mango chia seed pudding is how easy it is to whip together. You can eat it as breakfast, a healthy snack, or even dessert. It ticks all the boxes.
It’s a balanced meal as it has a blend of carbs, fats, and proteins and to top it all off it has 9 grams of fiber. It’s such a beautiful powerhouse of energy that will keep you fueled (and full) for hours.
That means no 3 pm crash, and no reaching for anything you can find in the pantry to satisfy your energy slump.
To make this chia pudding with mango puree, you only need a few ingredients:
- unsweetened almond milk or milk of choice
- chia seeds
- agave or honey or maple syrup (whatever sweetener you have on hand)
- pure vanilla extract
- small mango
How Long Does It Take for Chia Seeds to Turn Into Pudding?
It takes at minimum 1 hour for chia seeds to gel up. After an hour, you may find a few crunchy pieces here and there but it will be fine.
I typically wait two hours, mostly because I forget about them and I’m running around trying to clean up after the kids.
The best, is when it sits over night. So I recommend meal prepping this the night (or a few days) before.
Meal Prep It
If you want to make a meal prep mango chia pudding, it’s easy. Here’s how to meal prep it.
- Double the recipe for 4 days, or keep it for 2.
- Combine it all in a bowl and scoop out what you need throughout the week. (Prep the mango too and keep in a seperate bowl or mix it all together).
- Another option is make them into single servings. Here’s how: take two tablespoons and 1/2 cup of milk, layer with a spoonful of the mango layer. Repeat this for each jar.
Fresh vs Frozen Mango
You can use either fresh or frozen mango for the vanilla mango chia seed pudding recipe. This particular recipe uses fresh, but you can use frozen no problem. You just may have to blend it a little longer.
You can one of these to puree the mango:
- Blender (like a Ninja or a Vitamix)
- Food Processor
How to Make Mango Chia Pudding
Healthy Chia Pudding Recipes
I love chia pudding and make it often here. It’s a dessert-style breakfast that’s healthy and full of fiber (and my picky toddler loves it, so that’s always a win). Here are some more chia pudding recipes for you to check out:
- Lemon Poppyseed Chia Pudding Recipe
- Strawberry Rhubarb Chia Pudding Recipe
- Black Forest Chia Seed Protein Pudding
- Mocha Chia Seed Pudding
I also have a free chia pudding recipe ebook for you to download too. Just click the image below to have it sent to your email.
Vanilla Mango Chia Pudding
- 1 cup unsweetened almond milk or milk of choice
- ¼ cup chia seeds
- 1 tablespoon agave or honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 small ripe mango
- Fresh chopped mango
- In a medium lidded container, mix together the milk, chia seeds, agave and vanilla. Refrigerate for at least one hour or up to overnight.
- Peel and slice the mango. Place the slices in a food processor and blend until smooth.
- To serve, layer the chia pudding and mango into a jar. Top with additional diced mangoif desired
The nutrition information is calculated using a third party resource. The accuracy varies on the brands used, weight, portions, etc. This resource should be used as a guide. If you want more accurate information, weigh in grams and log in MFP.
How much mango would you say? I’m using frozen mango I don’t want to puree to much
Just 1 small mango should work fine. If you have extra, top your chia pudding with it or freeze the pureed amount. Or if you love mango, go with it and enjoy more mango in your breakfast.