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Breakfast recipe · from the recipe book

Mango Vanilla Chia Pudding with Coconut

Creamy vanilla chia pudding blended with ripe mango and coconut milk, with a smooth, tropical, gently sweet spoonful and a soft tapioca-like texture.

Mango Vanilla Chia Pudding with Coconut

Ingredients

  • 1 whole330 gMangodiced
  • 1¾ cups (410 ml)450 gAlmond milk, unsweetened
  • ½ cup120 gCoconut milk, cannedstirred well
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 3 oz80 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • 2 tsp8 gVanilla extract
  • 2 tsp10 gLime juice
  • ⅛ tsp0.5 gSalt

Steps

  1. Dice the mango, then set aside half of it in a bowl, covered, in the fridge; the other half goes into the pudding base.
  2. In a blender, combine the first half of the mango with the almond milk, coconut milk, Greek yogurt, maple syrup, vanilla, lime juice and salt. Blend until completely smooth.
  3. Pour the mango mixture into a large bowl and whisk in the chia seeds until no clumps remain.
  4. Let it stand 10 minutes, then whisk again to break up any chia seeds that have settled.
  5. Cover and chill at least 4 hours or overnight, until thick and spoonable.
  6. Stir the pudding, then fold in the remaining half of the diced mango and divide among four bowls or jars.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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