Mango Chia Pudding

Manisha Mishra
by Manisha Mishra
2 Servings
2 hr 5 min

If you’re looking for an easy, vegan, and healthy breakfast, this simple Mango Chia Pudding recipe is for you. The recipe is so simple, just mix the liquid, chia seed, sweetener, and flavoring of your choice, and then let it sit in the fridge overnight. Try different milk use different seasonal fruits for your toppings, or use different flavoring extracts or spices to create a new breakfast ideas for every day of the week.

Chia seeds are generally considered as a superfood with many health benefits. These small seeds are loaded with nutrients and are an excellent source of calcium, protein, omega-3 fatty acids, and fiber.

Chia seed pudding is made by soaking chia seeds in milk for at least 2 hours or overnight. The chia seeds absorb the liquid and become gelatinous. This is my favorite easy breakfast option for busy mornings. Made with only four ingredients which fit your dietary and flavour preferences and has lots of nutritional benefits. This healthy treat is sure to become a family favourite.

During mango season, I love to have mangoes in my chia seed pudding. For the nuts, I prefer almonds and walnuts. Making Chia Pudding at home is very easy takes just few minutes of time. Do try this and enjoy!

Recipe details
  • 2  Servings
  • Prep time: 2 Hours Cook time: 5 Minutes Total time: 2 hr 5 min
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  • 4 Tablespoons chia seeds
  • 1 cup Almond milk
  • 1/2 tbsp jaggery powder 
  • 1/4 tsp cardamom powder
  • 3 tbsp chopped mangoes 

In a mason jar, stir together chia seeds, almond milk, jaggery powder and cardamom powder.
Give it a nice stir, cover it with a lid and put the chia seed mixture in the fridge to set for 2 hours or overnight.
The chia pudding should be nice and thick, not liquid. Stir again and break up any lumps. 
Top chia pudding with chopped mangoes and nuts, then serve immediately.
  • You can topped with sliced bananas, strawberries or any seasonal chopped fruits of your choice. 
  • You can use coconut milk or cashew milk for making chia seed pudding.
  • Instead of jaggery powder, you can use coconut sugar, palm sugar, honey, maple syrup or preferred sweetener.
  • Instead of cardamom powder, you can add 1/4 tsp vanilla extract.
  • Chia pudding can be stored for up to 3 to 5 days in an airtight container in the refrigerator.
Manisha Mishra
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