A tropical twist on a classic Thai-inspired dessert! This mango sticky chia pudding combines creamy coconut milk, sweet ripe mango and fibre-rich chia seeds for an easy breakfast, snack or healthier dessert. Inspired by the flavours of mango sticky rice, it's naturally sweet, deliciously creamy and easy to prepare ahead of time.
Mango Sticky Chia Pudding Recipe
PREP TIME: 5 MIN + 2 hours setting | COOKING TIME: 0 MIN | SERVES: 4
ALLERGENS: COCONUT
*Always check the specific packaged product if you're making this for someone with a severe allergy.
1/3 cup chia seeds
1 ½ cup (250 mL) unsweetened UHT coconut milk (tetra-packed from the long life milk section of the supermarket, not the canned kind)
1 tsp vanilla extract
1 tbsp maple syrup or honey (optional)
1 cup (165 g) ripe mango, diced or pureed
1 tbsp shredded coconut (for topping)
Directions
Prepare the chia pudding: In a bowl or jar, combine the chia seeds, coconut milk, milk, vanilla extract and honey or maple syrup (if using). Stir well until evenly combined.
Allow to thicken: Leave for 5–10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until thick and creamy.
Prepare the mango: Peel and dice the mango. For a layered effect, blend half the mango into a smooth puree and reserve the remaining half for topping.
Assemble: Divide the chia pudding between two jars or bowls. Add a layer of mango puree, followed by the diced fresh mango.
Finish and serve: Sprinkle with shredded coconut and enjoy chilled!
Dietitian thoughts + tips
Fibre booster: Chia seeds provide fibre to support digestive health and bowel regularity.
Make it budget-friendly: Frozen mango works just as well as fresh mango. Simply thaw before serving.
If making this for children under 12 months omit the honey.
Make it more filling: Add a dollop of Greek yoghurt, crushed nuts or a spoonful of nut butter.
Meal prep: Prepare the chia pudding and add the fresh mango just before serving.
As always, made with love - Eatwise <3