This chia seed pudding recipe is inspired by the creamy, fruity flavors of mango lassi. Thick yogurt, sweet mango nectar, and warm cardamom create a rich, refreshing pudding that tastes like dessert but is easy enough for breakfast or meal prep.
I have been obsessed with making chia pudding for years and am always experimenting with new flavors to try, and this is one of my all time favorites. It’s so easy to make, packed with protein, and only takes a few minutes to assemble. It’s a simple meal-prep breakfast that makes busy mornings feel a little more special!
And, if you’re looking for more breakfast options that are easy to meal prep, check out my brownie batter overnight oats, strawberry overnight oats, and tiramisu overnight oats!
What Is Chia Seed Pudding and What Are Its Benefits?
Chia seed pudding is a simple no-cook dish made by soaking chia seeds in liquid until they absorb the moisture and develop a thick, pudding-like texture. Because the chia seeds naturally gel as they sit, it is an easy make-ahead option for breakfast, snacks, or dessert. Plus, there are so many benefits:
- A good source of fiber: Chia seeds are naturally rich in fiber, which helps make this pudding feel more filling and satisfying than its small portion might suggest.
- Adds plant-based protein: Chia seeds provide a modest amount of protein, while the yogurt contributes even more. Using Greek yogurt is an easy way to make this chia seed pudding recipe higher in protein.
- Contains beneficial fats: Chia seeds provide alpha-linolenic acid, a plant-based omega-3 fat. These fats are one reason chia seeds are such a popular addition to breakfasts and snacks.
- Provides important minerals: Chia seeds contain minerals such as calcium, magnesium, and phosphorus. Yogurt can also contribute additional calcium, depending on the variety you use.
- Convenient for meal prep: Because chia pudding is prepared ahead and served cold, it is an easy breakfast or snack to keep in the refrigerator for busy days.
Key Ingredients for Chia Seed Pudding
- Yogurt: Although many chia pudding recipes use milk, I prefer to use yogurt because it creates a thicker, creamier texture and gives this version the tangy flavor of a mango lassi. It also adds extra protein!
- Mango pulp: Mango pulp adds concentrated mango flavor, sweetness, and a thicker consistency than mango nectar. It blends smoothly into the yogurt and gives the pudding its rich mango lassi flavor. It also loosens the yogurt and gives the pudding a more concentrated mango flavor.
- Chia seeds: Chia seeds absorb moisture as the pudding chills, naturally thickening the mixture without cooking. They also contribute fiber, plant-based omega-3 fats, and a small amount of protein.
- Cardamom powder: Cardamom adds the warm, fragrant flavor that makes this pudding taste like mango lassi. Use it sparingly because its flavor is potent.
- Sweetened condensed milk: This optional addition makes the pudding richer, sweeter, and more dessert-like. It also gives the recipe a flavor closer to a sweet, restaurant-style mango lassi.
Variations and Substitutions
- Use milk instead of yogurt: For a more traditional chia pudding texture, replace the yogurt with dairy or nondairy milk. Use a ratio of 1/2 cup milk to 2 tbsp of chia seeds.
- Add more chia seeds: For a firmer pudding, add another teaspoon or two of chia seeds. For a softer consistency, stir in a little more mango nectar or milk after chilling.
- Change the toppings: Replace the granola with chopped pistachios, almonds, toasted coconut, fresh mango, berries, or crushed cookies.
How to Make my Chia Seed Pudding Recipe
- Add the yogurt: Spoon the yogurt into a mixing bowl, then add the optional sweetened condensed milk for a richer, sweeter pudding.
- Mix in the flavorings: Add the cardamom powder, chia seeds, and mango pulp. Stir thoroughly until the mixture is smooth and the chia seeds are evenly distributed.
- Chill and stir: Cover and refrigerate for 1 hour, then stir again to break up any chia seed clumps. Return it to the refrigerator for at least 3 more hours, or overnight, until thick and creamy.
- Assemble and serve: Transfer the pudding to a serving glass, then top with the remaining mango nectar, granola, and well-drained diced mango. Serve cold.
My Expert Tips
Stir it twice: Mix the chia seeds into the yogurt mixture thoroughly, then stir again after the mixture has chilled in the fridge for about an hour. This breaks up any clumps before the pudding sets and helps the chia seeds absorb the liquid evenly.
Give it enough time to chill: Refrigerate the pudding for at least 4 hours, but overnight is best. The chia seeds need time to expand and create a thick, creamy texture.
Chia Seed Pudding Recipe Serving Suggestions
- Bring in some crunch: Granola works especially well, but chopped pistachios, almonds, or toasted coconut are also great options.
- Add more sweetness: Drizzle with sweetened condensed milk, honey, or maple syrup. For an extra mango-forward finish, add another spoonful of mango nectar.
- Try different fruits: Diced peaches, pineapple, strawberries, raspberries, or blueberries all pair well with mango and cardamom.
Chia Seed Pudding FAQs
Store chia seed pudding in an airtight container or covered jar in the refrigerator. Keep the granola separate and add it just before serving so it stays crunchy. You can add the mango nectar and well-drained diced mango ahead of time, though the pudding looks and tastes freshest when those toppings are added shortly before eating.
This mango lassi chia seed pudding is best enjoyed within 3 to 4 days because it contains yogurt and fruit. Keep it refrigerated the entire time and discard it if it develops an unusual smell, flavor, or appearance. While some basic chia puddings may keep longer, dairy and fruit can shorten their ideal storage time.
Yes, though the texture may change slightly after thawing. Freeze the pudding without the granola or fruit toppings in an airtight freezer-safe container. Thaw it overnight in the refrigerator, stir well, and add the toppings before serving.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Mango Chia Seed Pudding
Ingredients
Mango Chia Pudding
- ¾ cup yogurt
- ¼ cup mango pulp
- 1 tablespoon chia seeds
- ⅛ teaspoon cardamom powder
- 1 tablespoon sweetened condensed milk, optional
Toppings
- 3 tablespoons mango nectar
- 4 tablespoons granola
- 3 tablespoons Canned diced mango, well drained, for garnish
Instructions
- Make the pudding base: Add the yogurt, ¼ cup mango nectar, chia seeds, cardamom powder, and optional sweetened condensed milk to a bowl or jar. Stir thoroughly until smooth and the chia seeds are evenly distributed.
- Chill and stir: Cover and refrigerate for 1 hour. Stir the mixture again, making sure to break up any clumps of chia seeds.
- Finish chilling: Return the pudding to the refrigerator for at least 3 more hours, or overnight, until thick and creamy.
- Assemble and serve: Transfer the chia pudding to a serving glass or bowl. Top with 3 tablespoons mango nectar, granola, and well-drained diced mango. Serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
