Tropical Mango Chia Pudding

Tropical Mango Chia Pudding

Nothing screams summer more than tropical fruits! Pineapple, mango, watermelon and kiwis, ya maaan, now you’re in de tropics. That’s my poor attempt at a Jamaican accent. But seriously, juicy, sweet tropical fruits are so indulgent. They’re often better than most desserts!

And there’s a reason that clever bartender from Puerto Rico invented pina coladas, and India is famous for cold, creamy mango lassis; many tropical fruits pair well with the smooth creamy texture of coconut milk or yoghurt.

And if years of delicious beverage history are not enough to convince you, then this recipe definitely will!

This tropical mango chia pudding is so indulgent, you won’t believe it’s healthy too!

Packed full of omega 3 fatty acids, this delicious breakfast or snack will not only keep you full, it will leave your skin glowing, your joints well-lubricated and every cell in your body healthy.

Plus mangos are full of fibre and raw enzymes, helping to keep you regular. And they’re packed with magnesium, a crucial electrolyte mineral. Replenishing your stores of magnesium, especially in the summer, is so important for stress reduction, muscle tension and mental well-being.

Because this recipe is truly a trifecta of nutrition, flavour and beauty, you’ll find it and other recipes just like it in my Slim Down Detox program. Nourishing, delicious and so pretty, you’ll be the envy of your friends, co-workers and fellow transit riders as you indulge in this creamy, sweet treat.

Tropical Mango Chia Pudding

Makes 4-6 snack-sized servings


1 ripe mango
1 can full fat coconut milk
1/2 cup almond or cashew milk
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon 
6 tablespoons chia seeds

Steps to Success

  1. Peel the mango and add to blender cup with 1/4 cup almond milk. Blend until smooth.
  2. If you have a second cup for the blender, add coconut milk, 1/4 cup almond milk, vanilla and cinnamon and blend again. (If not, whisk by hand until well-combined).
  3. Transfer milk mixture to a bowl and stir in chia seeds. Let sit for 10-15min to thicken.
  4. Meanwhile toast pumpkin seeds in a skillet on medium heat.
  5. To serve, layer chia seed mixture with mango mixture. Top with toasted pumpkin seeds.
  6. Enjoy chilled!

Note: The longer the chia pudding sits, the thicker it will become. How thick you like it will depend on your personal preference so adjust with more liquid as needed.

For more recipes like this, be sure to download the free 7-Day Snack Guide!







About the Author:

Kate Ortak is Certified Holistic Nutritionist and health writer. She is the founder of KO Nutrition Wellness. She focuses on clean living, healthy eating and detoxifying naturally through the Slim Down Detox program, her hands-on cooking classes, private nutritional counselling and her all-natural beauty line.

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