This easy Mango Chia Pudding with Fruit Salad is one of our favorite ways to satisfy a sweet tooth in a healthy way. It’s a deliciously nutritious treat that’s basically a bowl full of pure bliss!
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What is Mango Chia Pudding with Fruit Salad?
Mango chia pudding with fruit salad is like a sunshine-packed snack in a bowl! We make a creamy, dreamy chia pudding by soaking chia seeds in a luscious blend of mango juice and milks. The pudding is naturally thickened by the chia seeds, which swell and absorb the liquid, creating a rich, pudding-like consistency that’s both satisfying and healthy.
This pudding isn’t complete without a colorful burst of fresh fruit on top! We add juicy mango chunks that bring a tropical vibe and pair them with a mix of berries that add bursts of flavor and color. Whether you’re enjoying it as a nutritious breakfast, a light dessert, or a snack, this pudding is the perfect blend of creaminess and fruitiness with a touch of sweetness, too!
Ingredients You Need
- Chia Seeds – These tiny powerhouses are packed with nutrients and fiber, making your pudding super healthy and deliciously thick!
- Light Coconut Milk – This adds a creamy texture and a hint of tropical flavor.
- Milk Of Choice – Whether you prefer almond, oat, or cow’s milk, it helps to create a luscious base that’s perfect for a creamy, smooth pudding.
- Mango Juice – This juice is what infuses the pudding with fresh mango flavor.
- Maple Syrup Or Honey – Either of these adds a touch of sweetness that enhances all the other flavors.
- Strawberries, Sliced – These juicy slices add a burst of freshness and a pop of color to the pudding!
- Blackberries – Their slightly tart flavor balances the sweetness of the mango.
- Blueberries – These add a little more sweet flavor and texture.
- Raspberries – Raspberries provide a tangy twist that livens up the pudding and complements the other fruits.
- Mango, Diced – Chunks of mango bring a juicy, tropical flair that pairs with the flavor of the pudding.
How to Make Easy Mango Chia Pudding
- Make the Chia Mixture. Add the chia seeds, coconut milk, milk of choice, and mango juice to a large bowl and stir to combine. Then, mix in maple syrup or honey. Allow the mixture to rest briefly before stiffing once more.
- Refrigerate. Using aluminum foil or plastic wrap, cover the bowl of chia pudding and place it in the fridge to thicken.
- Prep the Fruit. Wash all of the fruits before slicing the strawberries and dicing the mango.
- Assemble. After refrigerating the chia pudding for the recommended time, remove it from the fridge and stir it before spooning it into bowls or jars. Add the mixed fruits to the top.
- Serve. Serve immediately or store covered in the fridge.
Variations
- Juice – Try replacing some or all of the mango juice with pineapple juice for a fun twist!
- Sweetener – Agave syrup or stevia can be used for a lower-glycemic or vegan-friendly sweetener.
- Fruits – Kiwi slices, pomegranate seeds, grapes, cherries, papaya chunks, or diced peaches can all add color, texture, or different flavors.
Can I Store Leftovers?
This pudding will stay fresh for days, making it the perfect make-ahead treat!
Transfer the pudding to an airtight container and refrigerate for up to 5 days. If the pudding thickens too much when stored, add a little milk (or a non-dairy alternative) to the pudding and stir it until it reaches the consistency you want.
Freeze chia pudding for up to 3 months in a freezer-safe container and thaw in the refrigerator overnight.
More Fruity Recipes
Want more ways to make fruit a part of your day? Don’t miss out on these mouthwatering recipes that are chock-full of fruity goodness!
Fakhfakhina (Egyptian Fruit Salad)
Cheesecake Fruit Tart Recipe with Shortbread Crust
Mango Chia Pudding with Fruit Salad
Ingredients
- 1/3 cup chia seeds
- 1 can about 14 ounces light coconut milk
- 1 cup milk of choice e.g., almond milk, oat milk, cow’s milk
- 1 cup mango juice
- Maple syrup or honey to taste
- 1 cup strawberries sliced
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup mango diced
Instructions
Prepare the Chia Mixture:
- In a large bowl, mix together the chia seeds, light coconut milk, milk of choice, and mango juice.1/3 cup chia seeds, 1 can, 1 cup milk of choice, 1 cup mango juice
- Add maple syrup to taste, starting with 1-2 tablespoons and adjusting as needed.Maple syrup or honey
- Stir well to ensure the chia seeds are evenly distributed.
- Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
Chill the Chia Pudding:
- Cover the bowl and place it in the refrigerator.
- Allow it to chill for at least 2 hours or overnight for a thicker consistency.
Prepare the Fruits:
- Wash and slice the strawberries.1 cup strawberries
- Rinse the blackberries, blueberries, and raspberries.1 cup blackberries, 1 cup blueberries, 1 cup raspberries
- Dice the mango.1 cup mango
Assemble the Dish:
- Once the chia pudding has set, give it a good stir.
- Divide the chia pudding into serving bowls or jars.
- Top with the mixed berries (blackberries, strawberries, blueberries, and raspberries) and the diced mango.
Serve and Enjoy:
- Serve immediately, or store in the refrigerator for a quick and healthy snack or breakfast.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the flavor is good, but it’s just a soup. I left it overnight in the fridge and still in the morning it did not thicken. plus too many clumps, even after mixing it a lot.
We’re sorry to hear this, but appreciate the feedback, Marianna! We’ll be sure to retest the recipe. You can always add more chia seeds for a thicker consistency.
Xo,
Alia & Radwa
The taste is amazing but it’s like soup???
We’re sorry to hear this, Debbie! Did you use frozen fruit by chance? You can always add more chia seeds to thicken it up!
Xo,
Alia & Radwa
Love the combination of mango chia pudding and fruit salad!
I was looking forward to this recipe, but the ratio of liquid to chia in this recipe did not produce a good “pudding” texture. It was basically a creamy soup of clumped chia and wasn’t usable – even after stirring/letting it set as noted and leaving it in the fridge for an extra day. Hopefully it will be updated in the future – love the idea of the flavors used.
We’re sorry to hear this, Jules! What kind of milk did you use?
Xo,
Alia & Radwa
I was looking forward to this, but the ratio of liquid to chia in this recipe did not produce a good “pudding” texture. It was basically a creamy soup of chia and wasn’t usable – even after leaving it in the fridge for an extra day. Hopefully it will be updated in the future.