Easy Mango Chia Pudding with Coconut Milk and Fresh Mango

Creamy, bright, no-bake, and vegan – this is my personal favorite when mornings get sticky.

You’ll get a foolproof, prep-ahead mango chia pudding recipe here. But that’s not all.

You’ll also learn how to make it taste like something from a beachside café without expensive ingredients or long prep. And if you’ve ever struggled with runny chia pudding or bland mango flavor, I’ll help you avoid that too.

This recipe builds confidence fast. It’s reliable, forgiving, and flexible. You’ll end up with something that feels homemade in the best way possible—hands-on, full of texture, and never too sweet.

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Why Mango Chia Pudding Is My Go-To in July

Every time I open a can of coconut milk and a ripe mango waits on the counter, I make this. It’s easy to prep in stages. And once the chia thickens, you can assemble it just before serving. I usually layer mine into small glass jars with screw tops so I can grab one after dinner—or for breakfast, if I’m honest.

There’s something that just works about the cold coconut base paired with tart mango puree. It’s rich but not heavy. And since it’s naturally vegan and dairy-free, it fits nearly every table, even when guests drop by.

I’ve served this right beside my Kheer and Strawberry Clafoutis on summer dessert nights. It always disappears first.

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Ingredients That Make a Difference in Flavor and Texture

Chia pudding texture starts with coconut milk.

I use full-fat canned coconut milk. Carton versions are too thin. The canned milk yields a thicker, richer base—more like pudding, less like mush.

Add a touch of maple syrup, salt, and vanilla. Then let it sit. Stir once after 10 minutes so the seeds don’t clump together at the bottom.

For the mango layers, I go for ripe Ataulfo or Champagne mangoes.

Their flesh is smooth and less fibrous than Tommy Atkins or Kent. You’ll taste the difference. Half the mango gets cubed for layering. The rest gets blended into a puree with a splash of lime juice. That brightens the whole dish and adds just the right contrast.

Toasted coconut on top finishes the parfait.

It brings crunch and a nutty note that breaks up the creaminess.

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Fresh Mango vs. Frozen Mango: What I’ve Found in My Tests

I’ve used both and here’s the real difference:

Fresh mango adds aroma and complexity that frozen mango never fully matches, even when thawed. If you’re using frozen, blend it with a touch of lime to punch up the flavor.

For layering cubes, fresh is worth the effort. For the puree, frozen will work if you’re short on time or mangoes.

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How to Assemble Without Making a Mess

I build mine in layers: chia first, then cubes, then puree. A spoon makes it easy to level each part. You don’t want them to blend too early. This isn’t a smoothie bowl.

The final touch is a scatter of toasted coconut. I toast mine in a dry pan—watch closely, it goes from golden to burnt fast. A mint leaf is optional, but I like the pop of green.

This also packs well. I store a few in jars in the fridge for two or three days. The chia base holds up well, though I usually wait to add the coconut until just before serving so it stays crisp.

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Serving and Storing Tips You’ll Use Again

For casual breakfasts, spoon it into wide-mouth jars. I often prep three at a time and label them by day. If I’m entertaining, I use stemless wine glasses. The layers look stunning.

If you’re serving this after a summer barbecue or picnic, keep the jars chilled in a cooler. Add coconut flakes and mint just before serving.

The pudding keeps in the fridge for up to 3 days. The mango puree will thicken a bit, but the flavor stays sharp. Stir once before layering if it sits too long.

This also makes a gentle dessert after spicy dishes like my Mango Tajín Popsicles or even something creamy like Cherry Almond Dessert Dip. The cold, fruity base works as a palate cleanser.

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Final Thoughts and Your Turn

This parfait has become one of my summer staples. The chia pudding soaks up all the coconut richness, and the mango gives it life. I like that it feels homemade without needing to cook anything.

Save this post to your Summer Sweets or Healthy Breakfast board for later.

If you try it, I’d love to hear in the comments how it worked for you. Did you use fresh mango or frozen? Did you add lime? I’m always curious how you make it your own.

Let’s swap notes.

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