If you’re longing for a tropical-inspired treat that’s both nourishing and downright fun to eat, you have to try Mango Chia Pudding with Fruit Salad! Creamy coconut-mango chia pudding layered with a juicy mix of fresh berries and mango brings a vacation to your breakfast, snack, or dessert—and it comes together with hardly any effort.
Why You Should Make This Recipe
- Vibrant and Refreshing: Every bite combines creamy mango pudding with pops of sweet, juicy fruit, making it energizing and entirely irresistible.
- Nutrition-Packed: Chia seeds and mixed berries offer a boost of fiber, antioxidants, and healthy fats—for a snack or breakfast that genuinely fuels you.
- Make-Ahead Friendly: Prep Mango Chia Pudding with Fruit Salad in advance for grab-and-go meals that stay fresh and delicious days later.
- Simple, Customizable Ingredients: You can adapt the recipe to match the fruit in your fridge or your favorite plant-based milk for all kinds of dietary preferences.
Ingredients & Substitutions
One of the best things about this Mango Chia Pudding with Fruit Salad is how a short list of fresh, wholesome ingredients comes together for something truly special. Each building block adds body, color, flavor, or natural sweetness—nothing fussy, only naturally good.
- Chia Seeds: These little seeds transform into a thick, luscious pudding as they absorb the liquid, and they bring a healthy dose of fiber and omega-3s.
- Light Coconut Milk: The light coconut milk delivers a creamy base and subtle coconut note, while keeping things lighter than regular.
- Milk Of Choice: Almond, oat, or dairy milk—whatever you love most—will help create the ideal creamy texture in the pudding.
- Mango Juice: This is the secret to infusing your chia pudding with bold, fruity mango flavor from the inside out.
- Maple Syrup or Honey: Either provides gentle sweetness, so use whichever fits your taste or dietary needs.
- Strawberries, Sliced: Strawberries add a bright red burst of freshness and a lovely tart finish in every mouthful.
- Blackberries: These add gorgeous color and a slightly tart flavor that plays perfectly against the sweet mango.
- Blueberries: Little blue gems that add sweetness and a pleasant pop of texture.
- Raspberries: Raspberries’ tangy personality wakes up the pudding and complements all the other fruits beautifully.
- Mango, Diced: Juicy chunks of real mango bring a burst of tropical sunshine, and their soft bite matches the creamy pudding dreamily.
How to Make Mango Chia Pudding with Fruit Salad
Step 1: Make the Chia Mixture
In a large mixing bowl, whisk together the chia seeds, light coconut milk, your milk of choice, and mango juice until everything’s well blended. Give it a moment, then drizzle in your sweetener (maple syrup or honey) and stir well. Letting the chia sit for a few minutes before stirring again ensures there are no clumps and helps each seed soak up all the tropical flavors.
Step 2: Refrigerate
Cover the bowl tightly with plastic wrap or foil, and slide it into your fridge. Chill for at least 2 hours—this is when the chia seeds work their magic and the mixture thickens into that irresistible pudding texture. You can prepare this step the night before, making your morning a breeze!
Step 3: Prep the Fruit
While the pudding rests and sets, give your fruit a good wash. Slice the strawberries and dice the mango into juicy cubes. This little rainbow of fruit will turn your chia pudding into something truly special, both in looks and taste.
Step 4: Assemble
Once the pudding is thick and creamy, give it a quick stir to fluff it up again. Spoon it into individual bowls or jars and top each one generously with your sliced strawberries, blackberries, blueberries, raspberries, and mango cubes. You can either layer the fruit throughout the pudding or pile it on top for that wow factor.
Step 5: Serve or Store
Your Mango Chia Pudding with Fruit Salad is ready to enjoy immediately, or cover and store in the fridge if you’re planning to serve it later. The longer it sits, the more the flavors mingle and deepen—making it even better!
How to Serve Mango Chia Pudding with Fruit Salad
Garnishes
For a finishing touch, sprinkle toasted coconut flakes, a handful of chopped pistachios, or a fresh mint sprig over your Mango Chia Pudding with Fruit Salad. A little extra drizzle of honey or maple syrup on top can also make it feel extra special.
Side Dishes
This pudding shines beautifully on its own, but it also pairs well with a light breakfast pastry, banana bread, or even a slice of sourdough for a more indulgent brunch spread. For a fresh, energizing start, serve alongside a cold brew coffee or an herbal tea.
Creative Ways to Present
Take your presentation up a notch by layering Mango Chia Pudding with Fruit Salad in clear glass jars or parfait cups—alternating pudding and fruit for stunning visual appeal. For parties, try serving mini puddings in small glasses with tiny spoons, or experiment with bento box-style fruit and pudding combos for kids.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mango Chia Pudding with Fruit Salad covered in the fridge for up to 3-4 days. Store the fruit salad and pudding in separate containers if you want to preserve the freshest texture and prevent the fruit from getting too soft.
Freezing
Mango Chia Pudding with Fruit Salad can be frozen, though the texture of the fruit may change upon thawing. If you’d like to freeze, portion the chilled pudding (without fruit) in airtight containers, and add your fruit fresh after thawing for best results.
Reheating
This pudding is best enjoyed chilled, so reheating isn’t necessary. If you like it at room temperature, simply let it sit out for ten minutes after removing from the fridge, then assemble with the fruit and enjoy!
FAQs
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Can I use frozen fruit for this Mango Chia Pudding with Fruit Salad?
Absolutely! If you’re using frozen fruit, thaw and drain well before adding, so the excess moisture doesn’t make your pudding soupy. Fresh fruit will offer the best color and texture, but frozen works in a pinch.
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How can I make this recipe vegan?
Just opt for plant-based milk and choose maple syrup as your sweetener. With these simple swaps, Mango Chia Pudding with Fruit Salad is completely vegan-friendly!
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What if my chia pudding is too runny or too thick?
If it’s too runny, let it chill longer or add an extra spoonful of chia seeds and chill again. If too thick, stir in a little extra coconut milk until your perfect consistency is achieved.
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Can I make Mango Chia Pudding with Fruit Salad ahead for a party?
Definitely! Make the chia pudding up to two days in advance, and prep the fruit salad the day of your event to keep everything fresh and vibrant until serving.
Final Thoughts
I hope you fall in love with Mango Chia Pudding with Fruit Salad as much as I have—it’s a burst of sunshine in a bowl! However you spin it, this pretty, wholesome pudding is a genuine mood-booster that’s as easy to make as it is delightful to eat. I can’t wait for you to try it and share the joy!
Print
Mango Chia Pudding with Fruit Salad Recipe
- Prep Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: No-Cook
- Method: No-Cook
Description
Indulge in a refreshing and nutritious Mango Chia Pudding with a delightful Fruit Salad. This recipe combines the goodness of chia seeds, coconut milk, and an assortment of fresh fruits for a satisfying treat.
Ingredients
Chia Pudding:
- 1/2 cup Chia Seeds
- 1 cup Light Coconut Milk
- 1 cup Milk Of Choice
- 1/2 cup Mango Juice
- 2 tbsp Maple Syrup Or Honey
Fruit Salad:
- 1 cup Strawberries, Sliced
- 1/2 cup Blackberries
- 1/2 cup Blueberries
- 1/2 cup Raspberries
- 1 cup Mango, Diced
Instructions
- Make the Chia Mixture: In a large bowl, combine chia seeds, coconut milk, milk of choice, and mango juice. Mix in maple syrup or honey. Allow to rest briefly, then stir again.
- Refrigerate: Cover the bowl with aluminum foil or plastic wrap and chill in the fridge to thicken.
- Prep the Fruit: Wash and prepare all fruits by slicing the strawberries and dicing the mango.
- Assemble: Once the chia pudding has thickened, stir and spoon into bowls or jars. Top with mixed fruits.
- Serve: Enjoy immediately or store covered in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg
