Mango Chia Pudding Topped With Mango Puree

This mango chia pudding is a refreshing, lightly creamy breakfast or snack that feels nourishing without being heavy. It has a naturally sweet mango topping with a bright citrus finish, layered over a thick chia pudding base made with soy milk and maple syrup. The texture is soft and spoonable, with the mango puree adding a silky contrast that makes each bite feel satisfying and balanced.

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What makes this mango chia pudding especially enjoyable is the balance between richness and freshness. The chia seeds create a thick, pudding like base after soaking, while the mango is gently cooked to concentrate its flavor without becoming overly sweet.

A small amount of lemon juice brightens the mango and keeps the overall flavor clean and vibrant. This recipe works beautifully as an overnight chia pudding, but it is also thick enough to enjoy after just one hour of soaking.

Mango Chia Pudding Recipe

1/4 cup chia seeds
1 1/4 cups unsweetened soy milk
1 tablespoon maple syrup
4 cups frozen mango
2 tablespoons lemon juice

How To Make Mango Chia Pudding

1. In a bowl, combine the chia seeds, soy milk, and maple syrup. Stir well to evenly distribute the chia seeds, making sure none are clumped together. Let the mixture sit for 1 hour, stirring once or twice during the first 10 minutes. After one hour, the chia pudding will be thick enough to eat, but it will continue to thicken further if stored overnight in the fridge.
2. While the chia pudding is setting, place the frozen mango in a bowl. Run hot water over the mango briefly to help soften it, then leave it on the counter to thaw for about 50 minutes.
3. Once thawed, blend the mango with the lemon juice until smooth. Transfer the mango puree to a pot and bring it to a gentle low boil. Reduce the heat and let it simmer on low for 5 minutes, stirring frequently. Remove from heat and allow the mango puree to cool for about 10 minutes.
4. Evenly divide the chia pudding between two cups and spoon the mango puree on top. Enjoy right away while slightly warm, or transfer to the fridge to fully cool and set before eating. For meal prep, store the mango chia pudding in a glass jar with a lid, such as a mason jar.

Tips and Substitutions

Overnight chia pudding: This mango chia seed pudding thickens even more after chilling overnight and has an extra creamy texture the next day.

Soy milk can be substituted for any plant based milk. Keep in mind that the protein content will be slightly lower when using another milk such as almond milk.

If you prefer a sweeter mango chia seed pudding recipe, you can add an extra teaspoon of maple syrup to the mango puree. This chia pudding with mango puree works well as a light breakfast, snack, or healthy dessert.

This mango chia pudding can be stored in the fridge for 2 to 3 days when kept in an airtight glass container.

You can also browse my collection of chia seed pudding recipes to discover more fruit based and creamy variations to prep ahead and rotate through the week.

Mango Chia Pudding Nutrition Info

• Calories: 363
• Net carbohydrates: 51 g
• Protein: 11 g
• Fat: 10 g

Top 5 Nutrients Per Daily Value in This Mango Chia Pudding

• Vitamin C
• Copper
• Manganese
• Vitamin B6
• Folate

Fun Fact: A 2025 human study found that eating mango daily for four weeks improved insulin sensitivity in adults with overweight or obesity and chronic low grade inflammation. Participants who consumed mango had significantly lower fasting insulin levels and improved insulin resistance markers compared to a calorie matched control, suggesting mango may help the body use insulin more efficiently without worsening blood sugar levels.

Chia seeds contribute fiber, omega 3 fats, and key minerals like manganese, making this vegan mango chia pudding both filling and nutrient dense. Combined with soy milk for plant based protein and a gently cooked mango topping for easy digestion, this mango chia pudding recipe delivers flavor, texture, and nourishment in a simple, gut friendly way.

For more delicious chia pudding recipes, check out this apple chia pudding and blueberry chia pudding, they are just as healthy and satisfying. Be sure to save the pin below on Pinterest so you can easily find this mango chia pudding recipe anytime you want to make it again.

Mango Chia Pudding With A Mango Puree

This mango chia seed pudding is lightly creamy, refreshing, and naturally sweet, made with soy milk, chia seeds, and a smooth mango puree from frozen mango. It works well as an overnight chia pudding but is thick enough to enjoy after just one hour, making it an easy vegan breakfast or snack to take with you on the go.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Servings 2

Calories 363 kcal

Equipment

• 1 Vitamix blender
• 1 set measuring cups
• 1 Mixing bowl
• 1 pot
• 2 glass cups or mason jars

Ingredients

  

1x2x3x

• ¼ cup chia seeds
• 1¼ cup unsweetened soy milk
• 1 tbsp maple syrup
• 4 cups frozen mango
• 2 tbsp lemon juice

Instructions

 

• Combine chia seeds, soy milk, and maple syrup and let sit for 1 hour, stirring once or twice early on.
• Thaw frozen mango, then blend with lemon juice until smooth.
• Gently simmer the mango puree for 5 minutes and let cool slightly.
• Divide the chia pudding into two cups, top with mango puree, and enjoy right away or chill until fully cooled.

Nutrition

Calories: 363kcalCarbohydrates: 64gProtein: 11gFat: 10gFiber: 12g

Keyword chia pudding with mango puree, mango chia pudding, mango chia pudding recipe

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