Feeling like an easy, breezy, tropical sort of morning? This mango chia pudding is bursting with the flavors of mango, pineapple, and coconut. It’s easy to prepare ahead for a quick snack or breakfast!
This mango chia pudding is one of those recipes that quietly fits into all parts of the day. I make it for breakfast, grab it as a snack, and occasionally serve it as a light dessert. The texture is ultra-smooth and creamy, with bursts of fresh mango and pineapple that make it feel bright and satisfying every time.
Coconut milk gives the pudding its rich, silky base, while chia seeds thicken everything into that spoonable, pudding-like consistency. Blended mango and pineapple add natural sweetness and a tropical flavor, and a splash of vanilla rounds it all out with a little warmth. I usually use fresh mango when I can, but frozen works beautifully too, with a bit of water to help it blend smoothly.
Variations to try
You can go wild with this mango chia seed pudding recipe! There’s so many variations you can play around with, but here are some ideas to get you started for once you’ve maxed out your taste for the tropical version:
- Chocolate : You can completely change the taste of this chia pudding by adding cocoa powder and creating chocolate chia pudding. Chocolate and coconut flavors pair nicely together.
- Nut butter : You can add some nutty flavors by adding your favorite nut butter to your chia pudding. Nut butter and jam, nut butter and banana, or nut butter and chocolate would all be divine combos to try!
- Fruit : Try adding different fruit to your chia pudding to change it up. Berries or bananas would be wonderful substitutions.
- Maple & spices : Add maple syrup, cinnamon, and a pinch of nutmeg to your pudding for a cozy variation. Some apple on top would definitely give apple pie vibes.
My mango chia pudding is too runny. Can I fix this?
If the chia seed pudding base isn’t thickening up, you can add more chia seeds or drain some of the coconut milk.
What’s the best way to store mango chia seed pudding?
You can store chia pudding in mason jars or any container with a lid that seals in the fridge for up to 4 days.
Mango Chia Pudding (with Pineapple and Coconut)
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Ingredients
- ▢ 1 ¼ cups coconut milk
- ▢ ¼ cup chia seeds
- ▢ 1 teaspoon vanilla
- ▢ 2 ripe mangos (peeled and cut into cubes – see notes)
- ▢ 1 cup frozen pineapple pieces
- ▢ ½ cup water
- ▢ ¼ cup unsweetened coconut (to serve)
Instructions
- In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla. 1 ¼ cups coconut milk, ¼ cup chia seeds, 1 teaspoon vanilla
- Put the mangos, pineapple, and water into your blender and blend on high speed until smooth. 2 ripe mangos, 1 cup frozen pineapple pieces, ½ cup water
- Divide the coconut chia pudding (it should have thickened up by now) between 4 1-cup mason jars. Top with the pureed mangos and pineapple. Either serve them right away or keep them in your fridge, covered, for up to 4 days. Serve with the coconut sprinkled over top. ¼ cup unsweetened coconut
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More chia seed recipes
For more inspiration, check out all of my breakfast recipes !
Chia Seed Smoothie
Chocolate Chia Seed Smoothie
No Bake Energy Bites (super easy recipe!)
Rhubarb Strawberry Chia Jam
Mango Chia Pudding (with Pineapple and Coconut)
Ingredients
- 1 ¼ cups coconut milk
- ¼ cup chia seeds
- 1 teaspoon vanilla
- 2 ripe mangos , peeled and cut into cubes - see notes
- 1 cup frozen pineapple pieces
- ½ cup water
- ¼ cup unsweetened coconut , to serve
Instructions
- In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla. 1 ¼ cups coconut milk, ¼ cup chia seeds, 1 teaspoon vanilla
- Put the mangos, pineapple, and water into your blender and blend on high speed until smooth. 2 ripe mangos, 1 cup frozen pineapple pieces, ½ cup water
- Divide the coconut chia pudding (it should have thickened up by now) between 4 1-cup mason jars. Top with the pureed mangos and pineapple. Either serve them right away or keep them in your fridge, covered, for up to 4 days. Serve with the coconut sprinkled over top. ¼ cup unsweetened coconut
