Mango Chia Seed Pudding: A Nourishing Make-Ahead Breakfast
If you’re looking for a healthy breakfast that’s quick, delicious, and actually keeps you full, this Mango Chia Seed Pudding is for you. It’s naturally sweetened with mango, creamy from coconut milk, and has a touch of turmeric for an extra anti-inflammatory boost.
Chia seeds are rich in fiber and omega-3 fatty acids, which help stabilize blood sugar, improve digestion, and support focus and brain health. Paired with mango’s vitamin C and antioxidants, this recipe is both vibrant and nourishing.
The best part? You can prep it the night before, and it’s ready to grab-and-go in the morning.
I love adding a crunchy topping of my homemade banana nut granola—the sweet and nutty clusters pair perfectly with the creamy mango base. You can also serve it with yogurt, shredded coconut, or fresh fruit.
Mango Chia Seed Pudding Recipe
Servings: 4 | Prep Time: 10 minutes | Chill Time: 6+ hours (overnight)
Ingredients
1 can full-fat coconut milk
1 large mango (fresh or thawed frozen, about 1.5 cups)
1 tsp honey or maple syrup (optional)
1 tsp pure vanilla extract
½ tsp turmeric
⅔ cup chia seeds
Directions
Add all ingredients except chia seeds to a blender and blend until smooth.
Pour mixture into a large jar or bowl and stir in chia seeds.
After 30–60 minutes, give the jar a shake or stir again to prevent clumping.
Chill overnight or for at least 6 hours.
Serve with toppings of choice: yogurt, nuts, shredded coconut, fresh fruit, or homemade granola.
If you enjoyed this recipe, try pairing it with my Banana Nut Granola for the ultimate healthy breakfast combo.
