This easy Mango Coconut Chia Pudding is made with mango, coconut milk, chia seeds, maple syrup, and cardamom powder; It is perfect for breakfast, snack, or dessert.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American, Indian

Ingredients

  • 1 large fresh ripe mango, peeled and chopped ((about 3/4 cup of mango puree))
  • 1/4 cup chia seeds
  • 1 cup light coconut milk (canned and unsweetened)
  • 1-2 tablespoons maple syrup ((or honey, agave))
  • 1/2 teaspoon cardamom powder ((optional))

Garnish

  • 1/2 cup diced mango
  • 1 tablespoon pistachios (chopped)

Method

  1. Peel and chop mango. In a blender, add the chopped mango and blend until smooth.
  2. Next, in a mixing bowl, add light coconut milk, mango puree, chia seeds, maple syrup, and cardamom powder. Whisk it together until smooth.
  3. Cover and refrigerate for 10–15 minutes. Then, bring it out, give it a quick stir, and refrigerate it for at least 4 hours or overnight. If you find the pudding too thick after chilling, you can thin it out with a little extra liquid before serving.
  4. Pour into two serving cups, and top with fresh diced mangoes and pistachios.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.