Mango Chia Pudding

mango chia pudding

mango chia pudding

mango chia pudding

We are loving this recipe right now. I made it twice last week and it didn’t last 24 hours in the fridge ;) I haven’t posted a chia pudding in a while and now that spring is here I figured it was time.

Chia pudding is SO easy to make, it literally comes together in minutes. I prefer it once it has set overnight in the fridge but you don’t have to wait that long. Chia seeds are packed with fiber, essential fats, and calcium to boot! They look a little weird, but they don’t have any flavor which makes them versatile. Chia seeds (and powder) expand in water and works well as a thickening agent in smoothies and baked goods like my chia peach pancakes.

Mango is one of my favorite fruits. It’s high in sugar, like most fruit from the tropics and has many nutritional benefits. Mango is great for the skin as it is loaded with antioxidants. It also fights breast and colon cancers and has vision protecting properties.

If you have difficulty with tropical fruits you can sub a fruit of your choice in this recipe. Fresh or frozen will work here. If you use fresh fruit alter the amount of water for the mango portion, you won’t needs as much to get the blender. The consistency should be like a thick smoothie.

Please note the mango portion can be a little tricky. If you have a Vitamix use the tamper to make sure the mango is thick like an ice cream consistency. If there is too much liquid in the mango portion it will not set up at all. If you are having issues add 1/4 c. raw coconut meat, that should for sure make it set up and I’ve made it like that many times.

I opted for frozen mango and chose macadamia nuts to complement the flavor. This pudding makes a yummy breakfast or snack. We like to eat it in the afternoon best.


Mango Chia Pudding

serves 2


Ingredients //

  • 1 & 1/2 c. frozen mango
  • 1 c. water
  • 1 c. hemp milk (1 c. water blended with 2 Tbsp. hemp seeds, no need to strain)
  • 2 pitted dates
  • 1/4 c. chia seeds
  • 1/4 tsp. ground vanilla
  • 1/2 c. raw macadamia nuts


Method //

  1. Start blending the mango with 1/4 c. of water on high until you have a thick sauce. Add more water as needed by the tablespoon to get the blender going.
  2. Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
  3. Blend the hemp milk and two dates until smooth. Pour sweetened hemp milk into a small mixing bowl.
  4. Stir the hemp milk, chia seeds, and vanilla until it becomes a thick pudding. Stir constantly  for 3-4 minutes then let stand for about 5 minutes to thicken.
  5. Pour the chia mixture on top of the mango sauce in even portions.
  6. Allow to set for at least 4 hours in the fridge or overnight.
  7. You can make a double batch and have snacks on hand for 4 days. Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
  8. Serve with chopped nuts.


There you go! I can’t wait to hear the results. Wishing you all a wonderful weekend.



  • Melissa

    This looks delightful, Ashley!!!

    • ashley

      Thank you so much Melissa! Hope you’re having a great week. It’s been hot up here in LA ;)

    • anna

      Hi! I was wondering if this was possible with soy milk instead of hemp milk? or almond milk, I am in Thailand and it’s not easy to find hemp!

      Thanks so much!

  • topa

    This looks awesome and completely new to me! I think I need to get these chia seeds to try one! Mango is a common fruit in this house already! ;-)

    • ashley

      Oh yes you must get some chia seeds and try them!! It’s a whole new world ;) xoa

  • Alyssa Coulas

    I made it and it didn’t separate like in the picture… Maybe its not thick enough or something but I’m sure it still tastes great! Just waiting for it to set!

    • ashley

      Hi Alyssa,
      Thanks for stopping by! I’m sorry it’s didn’t stay separate for you. I’d love to trouble shoot this with you. Did you use frozen mango or fresh? Sometimes fresh makes it runnier. The mango part can be tricky as not all mangoes are created equal, some have more or less water content. The chia pudding should be somewhat set up before it goes on top of the mango portion too. Even if it doesn’t totally set picture perfect it will taste delicious! Please let me know how to turns out. Thanks again for checking in. xoa

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  • Miranda

    I have put them in the fridge but the chia part just sank into the mango. Not sure how the mango ‘sets’ in the fridge? Or is it meant to go in the freezer? I followed the recipe exactly but I used homemade pistachio milk instead. I left the chia for the required setting time and it was really quite set when I tried to put it on top of the mango. The chia mixture tastes delicious though!

    • ashley

      Hello Miranda,

      I am sorry you had issues with the mango setting up. I just added some comments to the recipe and reduced the amount of liquid in the mango portion, this is most likely the problem. Since we’re all using different equipment and have different mangos it can be a little tricky getting it right. You can also add 1/4 c. coconut meat to the mango portion to help it set – this tastes amazing. Chia pudding can be fussy too deepening on the quality of the seeds. It can thicken up right away or never thicken. It’s all a learning process! Try those modifications and let me know how it goes.

  • Seattle

    hi ashley,
    I tried this recipe last night but instead I used blended milk and some organic honey to let the chia seeds thicken and become a pudding but after 12 or so hours they still haven’t thickened! can you help me?

    • ashley

      Hey Aliene!

      Oh no! Sometimes chia seeds are stubborn! Did you use a 1 c. liquid to 1/4 c. chia seed ratio? That usually works well but it can also depend on the quality of the chia seeds. Try a couple test batches to see what works. Try that ratio again and then try 1 c. water to 1/2 c. seeds and see. Sometimes you just have to experiment with it. Keep me posted!

  • Hannah

    Can I use Almond milk instead of hemp milk?

  • Hannah

    I used fresh mango with 1/8 cup water, and it successfully set in the fridge. I also used Vanilla almond milk and blended it with two dates and mixed it with the vanilla and Chia seeds. It also thickened perfectly. I’ll let you know in the morning how it tastes.

    • ashley

      Wonderful! So happy to hear it. I cannot wait to hear how it tastes, I am sure it will be amazing. Wishing you a wonderful Friday and thank you for taking the time to leave a comment and let us know how you’re adapting the recipe and making it work for you! xoa

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  • Lisa O Shea

    ground vanilla? like grind a vanilla bean?

  • Sophie

    Thank you for the amazing recipe! Mine seperated perfectly and tasted even better ❤️

    • ashley

      You’re so welcome Sophie! Thrilled to hear that it turned out well and was delicious. Have a wonderful weekend! xoa

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  • Dardan

    recipes looks amazing. i wanted to know if we can share it on our Chia website

  • emma

    hi! i have trouble blending liquids at the moment so i wonder if there’s something i could use instead of dates for a sweetener? thanks!

    • ashley

      Hi Emma! You can use any sweetener you like! Enjoy! xoa

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  • Suschia

    Thank you so much! It’s so delicious!
    Since I have several allergys it’s not so easy for me to find something really really yummy I can eat. This finally makes me very happy and satisfied :-)

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