Chia Mango Pudding
A simple, healthy Indian-style chia mango pudding that’s vegetarian, no-bake and easy to prepare — perfect for breakfast, dessert or a light snack.
Ingredients
Equipment
Method
- Peel and chop the mango. Keep half the mango pieces aside for topping and blend the rest into a smooth puree. Set aside.
- In a mixing bowl, combine coconut milk, chia seeds and maple syrup (or honey). Stir well so that chia seeds are evenly distributed and there are no clumps.
- Cover the bowl and refrigerate for at least 2 hours (or overnight) so that chia seeds swell and form a thick pudding-like texture.
- Once the chia mixture is set, give it a good stir. Then divide pudding into serving glasses or bowls.
- Top with mango puree and then add the reserved chopped mango pieces. If you like, sprinkle some toasted coconut flakes or chopped nuts for extra texture.
- Serve chilled. Store any leftovers in a sealed container in the refrigerator and consume within 2–3 days.
Notes
You can substitute coconut milk with regular milk, soy milk or almond milk for a lighter version. Adjust sweetener based on ripeness of mango. Chia pudding thickens more as it cools, so consistency after chilling is ideal.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.