If tropical vacations had a flavor, this would be it. Mango Lime Chia Seed Pudding is bright, tangy, creamy, and so refreshing—it’s like a little sunshine in a jar.
Made with juicy ripe mango, fresh lime juice, and nourishing chia seeds, this easy make-ahead recipe is perfect for breakfast, a healthy snack, or even a light dessert.
Not only does it look stunning with its golden color and zesty green flecks, but it’s also naturally vegan, gluten-free, and rich in fiber and omega-3s.
Even better? You can throw it together in under 10 minutes and let the fridge do the rest. This one’s a favorite for both kids and adults, especially when the weather warms up.
Why You’ll Love This Recipe
This pudding is all about the flavor. The mango brings natural sweetness and a luscious, tropical base, while the lime juice and zest give it a bright, citrusy lift that wakes up every bite.
It’s like a healthy version of mango sorbet—only with added texture, protein, and staying power from chia seeds.
Texture-wise, it’s creamy with a slight tapioca-like pop thanks to the chia, which soaks up the liquid overnight to form a smooth, pudding-like consistency.
It’s indulgent without being heavy, and the tropical flavor combo makes it feel like a treat, even though it’s loaded with nutrients.
Best of all, this is one of the easiest recipes you can meal prep. Make it the night before and grab it on the go in the morning.
It keeps well in the fridge, can be portioned into cute jars for kids’ snacks or lunches, and is a fun way to introduce more fruit and fiber into your day—deliciously.
What You’ll Need
- 1 ripe mango, peeled and cubed (about 1 cup)
- 1¼ cups unsweetened coconut milk (or almond milk)
- ¼ cup chia seeds
- Zest of 1 lime
- Juice of 1 lime (about 2 tablespoons)
- 1–2 tablespoons maple syrup (optional, to taste)
- Pinch of sea salt
Optional Toppings:
- Extra chopped mango
- Lime zest curls
- Toasted coconut flakes
- Coconut yogurt
- Mint leaves
Pro Tips
- Use ripe, sweet mango – The riper the mango, the sweeter and creamier your pudding will be.
- Blend it smooth – For a silky texture, blend the mango with milk before adding chia seeds.
- Taste and adjust – Depending on your mango’s sweetness, you may want more or less maple syrup.
- Stir twice – Once when you first mix and again after 10–15 minutes so the chia seeds don’t clump.
- Chill overnight – Letting it sit at least 4–6 hours (preferably overnight) helps it fully set and develop flavor.
Tools You’ll Need
- Blender or food processor
- Mixing bowl
- Whisk or spoon
- Zester or microplane
- Mason jar or airtight container
- Measuring cups and spoons
Substitutions and Variations
- Milk: Use almond, oat, or cashew milk instead of coconut for a different base.
- Fruit: Swap mango for pineapple or papaya for a tropical twist.
- Sweetener: Replace maple syrup with honey, agave, or date syrup.
- Creamier pudding: Stir in coconut yogurt or blended silken tofu for added creaminess.
- Blended option: Blend all ingredients together (including chia) for a mousse-like texture with no visible seeds.
Make-Ahead Tips
This pudding is perfect for meal prep and stays fresh in the fridge for up to 5 days.
Store in mason jars or small containers for easy grab-and-go servings. If making for a party or brunch, portion into mini jars or cups and garnish just before serving.
For best texture, wait to add crunchy toppings (like coconut flakes or granola) until just before eating.
How to Make Mango Lime Chia Seed Pudding
1. Blend the Mango and Coconut Milk
Add mango cubes and coconut milk to a blender. Blend until completely smooth and creamy.
2. Add Lime, Sweetener, and Salt
Pour the mango mixture into a mixing bowl. Add lime zest, lime juice, maple syrup, and a pinch of salt. Whisk to combine.
3. Stir in the Chia Seeds
Add chia seeds and whisk until well distributed. Let sit for 10–15 minutes, then stir again to break up any clumps.
4. Transfer and Chill
Pour the mixture into mason jars or containers. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
5. Add Toppings and Serve
Before serving, give it a quick stir and top with extra mango, lime zest, coconut flakes, or mint.
Leftovers and Storage
Store leftovers in the refrigerator for up to 5 days. If the pudding thickens too much, stir in a splash of milk to loosen. Keep toppings separate and add just before serving to preserve texture and freshness.
This pudding is not freezer-friendly, as freezing can change the texture of the chia seeds.
Recipe FAQ
1. Can I use frozen mango?
Yes! Just thaw it fully before blending. Frozen mango tends to have extra water, so reduce the milk slightly if needed.
2. Can I skip the lime?
You can, but the lime adds brightness and balances the sweetness. A small splash of lemon could work as a substitute.
3. How do I make this extra creamy?
Use full-fat canned coconut milk or blend in a scoop of dairy-free yogurt after chilling for extra richness.
4. Can I blend the chia seeds for a smoother texture?
Absolutely. After the pudding sets, blend it for a silky, mousse-like consistency without any visible seeds.
5. Is this recipe good for kids?
Yes! It’s naturally sweet, colorful, and full of fruit. Blend the pudding if your child prefers smoother textures.
Tropical, Tangy, and Totally Nourishing
This Mango Lime Chia Seed Pudding is a burst of tropical sunshine that’s as good for your body as it is for your taste buds.
With its creamy texture, vibrant flavor, and quick prep, it’s sure to become a favorite for breakfast, snacks, or even dessert.
Give it a try this week, experiment with toppings, and don’t forget to leave a comment with your twist on it. Happy scooping!
