For the last 6,205 days of my life – give or take a few – I’ve been making snacks for the tiny humans in my house. There have been gummy stars, granola bars, and everything in-between.
Well, all those humans can cook now, so I’M MAKING SNACKS FOR ME.
Delicious snacks that support hormone health, gut integrity, and blood sugar balance. Oh, and that are high in protein, which is essential for muscle maintenance, healthy skin/hair and more.
This mango chia pudding is one of my absolute favorites. It’s creamy, satisfying, and full of sweet tropical goodness that doesn’t need lots of “flavor doctoring.” Plus, it takes less than five minutes to make . . . and let’s be real, my humans can make their own snacks now but they still need a lot of my time. (Which I love. Parenting older kids is way more fun than I expected.)
Lately I’ve been whipping up a batch of this super easy mango chia pudding . . . or strawberry, blackberry, chocolate, raspberry, etc. . . . in the morning. In a few hours it’s ready to go as an afternoon snack, dessert after dinner, or addition to breakfast the next day.
The not-so-tiny humans are always happy to polish off what I don’t get to, so I tend to make pretty generous batches.
Full of healthy fats, fiber and, antioxidants, it keeps me feeling well-fueled throughout the day. If you want to take a deeper dive into the big benefits of this tiny seed, check out this article. Now, onto the recipe!
Mango Chia Seed Pudding Recipe
Equipment
Ingredients
- 13-14 oz full-fat coconut milk I use one can of Native Forest Guar-Gum Free. You can also use half-and-half if you’re not dairy-free
- 2½ cups cubed frozen mango or fresh mango
- 9-11 tbsp chia seeds The more you use, the thicker the consistency. I personally prefer around 10 tbsp
- 1-2 tbsp collagen peptides For protein, optional
- ¼ tsp vanilla extract Optional – here's how to make it
- additional liquid sweetener if desired I don’t usually add any, but my kids usually mix in around 1 tbsp maple syrup
- fresh fruit for topping optional
Instructions
- Blend the coconut milk, mango, and vanilla together until smooth.
- Taste and add sweetener if desired, plus the collagen powder (if using). Blend again until everything is mixed together.
- Remove the blender cup from the base and stir in the chia seeds. Mix well to break up any clumps.(Note: You can also pour the mango puree into a large mason jar and mix it there to avoid working around the blades, but I prefer to have fewer dishes to wash I mix it in the blender.)
- Cover the jar with a lid and place it in the fridge, or pour the mixture in to smaller airtight containers for individual servings. I use 5 of these yogurt jars. Allow to set for at least 4 hours before eating.
Notes
Nutrition
More Snack Recipes To Try
Crispy Oven Roasted Chickpeas – Craving a crunchy, salty snack that’s full of flavor? You need a bowl of these warm, savory, roasted chickpeas in your hands.
Chocolate Pudding – Silky smooth, creamy and totally satisfying, this easy chocolate avocado pudding recipe can be made in just ten minutes.
Fruit & Seed Energy Balls – Made with sunflower seeds, shredded coconut, and dried fruit, these snack bites are perfect for travel.
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