Cooking for Wellness

Mango Chia Pudding

Apr. 25, 2017

Here is a fun, kid-friendly recipe that does not require cooking! The finished pudding will have a tapioca-like consistency and can be stored for 2-3 days in the refrigerator. You can easily change this dessert by combining different fruits with the basic chia pudding recipe. Suggested toppings include toasted coconut, sliced almonds or fresh berries.

chia puddingServes:

  • 4


  • 1 cup unsweetened milk of your choice (such as cow’s, soy, almond, coconut)
  • ¼ cup chia seeds
  • ½ tsp vanilla extract
  • 2 tsp honey or maple syrup, optional
  • 1 ½ cups mango chunks (slightly thawed, if using frozen)
  • 1 ½ tsp lime juice


  1. In a medium bowl, whisk together the milk, chia seeds, vanilla extract and honey/maple syrup, if using. Set aside.
  2. Place mango chunks in a blender or food processor. Add lime juice. Blend until a smooth, puree consistency.
  3. Set out 4 individual serving dishes. Spoon 1/4 cup of mango puree into each serving dish. Top with ¼ cup of chia pudding.
  4. Chill for at least 30 minutes for “soft set” or until ready to serve.
  5. Just prior to serving, garnish with your favorite toppings.

To toast coconut:

  1. Preheat oven to 350F.
  2. Spread coconut in a thin layer on a baking sheet.
  3. Bake about 5 minutes until light golden brown. Be careful not to overcook, as color will deepen as coconut cools.

To use chia seeds or flax seeds as a substitute for 1 whole egg:

  1. Use a food processor, spice grinder or mortar and to grind 1 tablespoon of flax or chia seeds into a meal. Only grind up as much as you need. You can buy the seeds already ground up but they have a shorter shelf-life. Store pre-ground or extra meal in an airtight container and keep in the fridge or freezer. One cup of seeds will give you approximately 1 1/3 cups of meal.
  2. Mix the ground seed meal with 3 tablespoons of water. The liquid should be room temperature or warm to speed up the gelling process. Allow it to sit for 5 to 10 minutes until it turns into a thick gel similar to a raw egg. This gel pulls together when heated, acting as a binder.
  3. Use as you would an egg in your cooking or baking.