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Mango Chia Seed Pudding

Last week, we hosted an absolutely gorgeous retreat in Jamaica at The Runaway BnB. We were so inspired by all of the native flavors of the island, we figured we had to create a series of recipes using fresh, local produce.

This pudding is a great yogurt alternative for all of our dairy free friends. We figured chia seeds would be perfect to pair with the sweet, tropical mango. We couldn’t decide what to top the pudding with, so we gave you two options (both dairy free as well). The first is slivered almonds, which provide a fun crunch and punch of protein. The second option is coconut cream, perfect for those of you who are going to eat this pudding as a dessert.

We promise that this pudding will rock your socks — we gave it to the camera crew and 3 of our friends in Jamaica and they loved it. You can make a bunch of variations of this recipe as well. For example, you can use berries instead of mango, which will be just as delicious. If you try this recipe, make sure to let us know what fruit and nut variations you use in the comments below. Stay tuned for part two and three of our Jamaica  recipe series! Here’s the full video for how to make this beauty: 

Mango Chia Seed Pudding
Servings: 4
  • 1 small to medium mango
  • 1/2 cup of chia seeds
  • 2 cups of unsweetened almond milk
  • 1 tablespoon of honey
  • Optional: 2 tablespoons of slivered almonds OR coconut cream
  1. We'll start by peeling the mango and then chopping into cubes (don't worry, it doesn't have to be pretty because we'll be tossing it in the blender).
  2. Next, add the mango, honey and almond milk to a blender and blend away until smooth
  3. Add the almond milk blend to a large bowl, glass, or jar, then stir in the chia seeds
  4. Mix well until the chia seeds are evenly dispersed
  5. Place the chia pudding in the fridge. Let it sit for at least 1 hour- you can also leave it overnight if you want it extra firm
  6. Once pudding is firm, scoop one serving into a bowl, then top with either slivered almonds or whipped coconut cream (to make this, add two tablespoons of coconut cream into a small bowl and whisk with a fork until it resembles "whipped cream")

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8 Comments on Mango Chia Seed Pudding

  1. Avatar
    June 21, 2016 at 8:56 am (5 years ago)

    It looks delicious. Very nice post!

  2. Avatar
    June 27, 2016 at 11:20 pm (5 years ago)

    I added an extra amount of honey, that was a mistake. I should have stuck to the original – thanks!

  3. Avatar
    August 11, 2016 at 6:22 pm (5 years ago)

    I would love to attend a getaway retreat sometime in my life. It sounds like so much fun! Anyways, this chia seed pudding looks so colorful and delectable, as well as refreshing for a hot sunny day at the beach!

  4. Avatar
    September 5, 2016 at 1:56 pm (5 years ago)

    Look so nice. I will try to cook it.

  5. Avatar
    June 6, 2017 at 4:52 pm (4 years ago)

    Can I use frozen mango?

    • Wendy
      June 6, 2017 at 9:01 pm (4 years ago)

      sure can!

  6. Avatar
    February 10, 2019 at 12:20 pm (2 years ago)

    Hi there! Would this be OK to leave in the fridge for a few days?

    • Wendy
      February 11, 2019 at 2:48 pm (2 years ago)



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