Easy Mango Chia Pudding with Coconut Flakes

I’m so excited to share with you a recipe on how to make your own easy mango chia pudding with coconut flakes.

I went shopping and couldn’t help but notice so many mangoes on sale. Mangoes seem to be in season. I couldn’t resist buying a few or several 🙂

Ofcourse, I’m now busy eating mangoes day in day out and thought it would be nice to do something a little different by making mango chia seed pudding!

Why Mango Chia Pudding?

I love chia seeds. They are a superfood and have so many benefits. You can read more about chia seeds by clicking here: Chia Seeds Nutrition Benefits.

Additionally, mango is low in calories but packed with Vitamin C and so many other nutrients according to healthline.com as below:

One cup (165 grams) of sliced mango provides

• Vitamin C: 67% of the Reference Daily Intake (RDI)
• Copper: 20% of the RDI
• Folate: 18% of the RDI
• Vitamin B6: 11.6% of the RDI
• Vitamin A: 10% of the RDI
• Vitamin E: 9.7% of the RDI
• Vitamin B5: 6.5% of the RDI
• Vitamin K: 6% of the RDI
• Niacin: 7% of the RDI
• Potassium: 6% of the RDI
• Riboflavin: 5% of the RDI
• Manganese: 4.5% of the RDI
• Thiamine: 4% of the RDI
• Magnesium: 4% of the RDI

It also contains small amounts of phosphorus, pantothenic acid, calcium, selenium and iron.

The best part is mangoes are full of antioxidants especially mangiferin that is thought to be a super-antioxidant. And I love anything that says antioxidant with a “super” added next to it.

Antioxidants protect the body from damage from free radicals which can harm body cells and also cause aging.

Is it filling? Is it good for weight loss?

This recipe is so easy and so nutritious and also works perfectly as breakfast or a dessert. It is quite heavy though and I had to consume it over two days. For those of you with a sweet tooth, you’ll probably be able to consume it in one sitting.

The thing about chia seeds is that they can fill you up quite easily. You could skip breakfast after eating this! Or not..

It may work well for you if you’re looking to lose weight as mangoes have few calories per serving and chia seeds absorb alot of milk making you feel full.

Just be careful about eating too many chia seeds. The maximum recommended daily intake of chia seeds are 2 tbspns, so do not exceed this.

What ingredients do I need for Mango Chia Seed Pudding?

Milk (any other non-dairy milk if you are vegan such as coconut milk, almond milk etc)

Chia Seeds

Mango (Fresh mango!)

Honey (Maple Syrup if you’re vegan or sugar if you don’t have either of these)

Coconut Flakes

Ok! I’ve got the ingredients!

How do I make this easy mango chia seed pudding with coconut flakes??

 

• In a small bowl, add about 1-1.5 tablespoons of chia seeds
• Add milk and honey (or sweetener of choice). I initially added about 3 tbspns of milk but added more milk later on as the chia seeds absorbed the milk.

PS:

I must have added about half a cup of milk in total but you need to estimate this yourself. Start with a small quantity, keep checking the mixture and keep adding more milk as needed.

If your mangoes are sweet, there’s also no need to add any sweetener. Once you mix the pudding with the mango pulp, it will taste sweet.

• Mix, mix, mix your chia seed pudding mixture. Ensure there are no lumps
• Store your chia seed milk pudding bowl in the fridge. You’ll need to leave it in the fridge for atleast one hour. The more milk the chia seeds can absorb, the better. You can also leave it in the fridge overnight so that the chia seeds fully absorb the milk and are very soft and slimmmmmy. Sorry! 😀
• Use one full mango. Cut about 1-2 slices of the mango flesh into mango cubes and put them aside for garnishing
• Blend the rest of the mango flesh into puree and store in the fridge
• Roast your coconut flakes for that crunchy tropical taste
• Keep checking on your chia seed pudding mixture and keep adding milk as needed. You want your mixture to be thick but not too thick
• Now it’s time for my favourite part – assembling the chia seed pudding!
• Grab your favourite see through glass and start layering by alternating between the chia seed pudding mixture and the mango puree
• Start with a layer of chia pudding and then add a layer of mango puree
• Continue to layer until you’ve used up both the chia seed pudding mix and mango puree
• Finally, add the mango cubes on top and sprinkle your toasted coconut flakes. I guarantee that you’ll have a smile on your face by the time you have finished this – it just looks so pretty!

This mango chia seed pudding will keep in the fridge for about 2-3 days. I finished mine on the 2nd day as the taste started changing – best to eat it on the day you make it!

PS: I only used half a mango which is why my layers of mango pulp weren’t enough. So make sure you use one whole mango for those pretty layers.

Let me know if you make it and whether you liked it 🙂

Here’s the video recipe! Sorry, it’s a bit shakey shakey.