Mango Lime Chia Pudding – Fresh, tropical mango puree pairs with creamy chia pudding in this delicious make-ahead breakfast. (Vegan, Paleo + Gluten-Free)

Know what I’m loving right now? COLD breakfasts. Even at early o’clock, I’m craving something cool to start the day with.

Summer is the perfect time for all things cold and refreshing, whether that’s açaí bowls, yogurt parfaits, smoothies, overnight oats, or a cup of chia pudding.

This MangoChia Pudding is our latest chia obsession. It’s got light, fresh mango puree paired with a creamy chia pudding layer that tastes amazing after a morning walk in the summer sun.

Here’s what you need to get started…

HERE’S WHAT GOES INTO MY MANGO LIME CHIA PUDDING:

FRESH OR FROZEN MANGO. All that lovely mango flavor comes from fresh or frozen mango. I like making a mango puree to stir into the chia pudding, but see the FAQ for a way to blend it all together if you prefer to go that route!

FRESH JUICE + LIME ZEST. Lime does double-duty here. I stir some lime juice into the mango puree and some lime juice + zest into the creamy coconut chia pudding. The end result is so fresh and light!

COCONUT MILK + ALMOND MILK (OR YOUR FAVORITES). I prefer using a mix of coconut and almond milk in my chia pudding. The coconut adds some creaminess and a lovely tropical note that pairs beautifully with the mango. The almond milk keeps this from being *too* rich. (That said, it’s really good with all coconut milk, so use what you like!)

MAPLE SYRUP. For a little sweetness, I add some pure maple syrup to the chia pudding. You can totally use honey or agave if you prefer!

VANILLA + A PINCH OF SALT. To balance the flavor in my mango lime chia pudding, I add a little vanilla and salt. They’re soft flavor notes that make a big difference!

CHIA SEEDS. It wouldn’t be mango chia pudding without chia seeds! These little seeds have healthy fats and fiber, and they gel when stirred into liquid, turning this from a liquid to a pudding in just a few minutes.

3 YUMMY WAYS TO ENJOY THIS MANGO LIME CHIA PUDDING:

My mango chia pudding is fabulous on its own, but here are a few fun ways to serve it…

TOPPED WITH GRANOLA. I love adding a little crunch to my chia pudding (crunchy + creamy is such a tasty combo!), so sprinkling a little granola on top is a no-brainer for me. Scroll down to the FAQ for one of our favorite brands!
WITH NUTS OR SEEDS. If granola’s not your jam, or you’re eating grain-free, nuts or seeds can be a tasty option! Macadamia nuts and cashews are two of my faves. (Or, try this grain-free granola!)
TOPPED WITH FRUIT. My #1 favorite way to eat any chia pudding is with fresh fruit on top. With the tropical mango flavors, you can totally add banana, more mango, coconut, or pineapple. Or, you can add berries–strawberries, blueberries, and raspberries are really tasty with mango!

FAQ + TIPS & TRICKS FOR THE BEST MANGO CHIA PUDDING:

YUMMY GRANOLA TO TRY ON TOP OF YOUR MANGO CHIA PUDDING. We’ve been really digging Safe + Fair granola lately. Their allergy-friendly Honeycrisp Apple and seasonal Key Lime Pie are both REALLY good on mango chia pudding! (get 20% off your first order with this link!)

TRY IT BLENDED! Instead of serving this with mango puree and chia pudding as separate layers, you can puree everything except the chia seeds together first in the blender, then stir in the chia seeds by hand at the end. It’s really nice, too!

HOW LONG DOES MANGO CHIA PUDDING LAST? Chia pudding keeps 4-5 days in the refrigerator. Do know that it’ll thicken over time, so if you want, you can thin it out a bit with a drizzle of milk before serving.

CAN I DOUBLE THIS MANGO CHIA PUDDING RECIPE? Absolutely. It doubles easily! (Pro tip: you can also tap the “2X” button in the recipe card below to double the recipe!)

WOULD THIS WORK WITH OTHER KINDS OF FRUIT? Sure! You might like this post that’ll walk you through all kinds of fruits–strawberry, blueberry, kiwi, and more!

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