How long does mango chia pudding last in the fridge?

When stored properly in an airtight container, mango chia pudding stays fresh in the refrigerator for four to five days. That is one of the many reasons I love this mango chia pudding recipe. It fits right into a busy lifestyle. I usually divide it into small jars so I can grab one before class or enjoy it later as dessert. Over time, the chia seeds soak up more liquid and the texture gets even creamier. If it becomes too thick, just stir in a little coconut milk to bring it back to your preferred consistency.

How can I avoid slimy texture in chia pudding?

A slimy result usually means the chia seeds were not stirred enough. Chia needs both time and movement to expand evenly. I always stir once when I first mix the pudding, then again about 15 minutes later. That second stir breaks up clumps and ensures everything blends smoothly. Using the correct ratio of seeds to liquid, like this mango chia pudding recipe follows, also helps you get it just right. Follow the method and you will get silky results.

Can mango and chia seeds be combined safely?

Absolutely. This mango chia pudding recipe brings together two nutritious ingredients naturally. Mango offers vitamins A and C, while chia seeds add fiber, protein, and omega 3s. It is a nourishing and satisfying combination I have served at brunches and pop ups. People love the flavor and the energy boost.

Can I freeze mango chia pudding?

Technically you can freeze it, but I do not recommend it. Freezing affects the mango and breaks the gel texture of the chia. The result may be gritty or watery. Luckily, this pudding keeps well in the fridge for nearly a week. Make a batch, divide it into jars, and enjoy fresh servings daily.

Mango Chia Pudding – Aaron Recipes

Description

This mango chia pudding recipe is a creamy, tropical treat made with just four ingredients—perfect for breakfast or dessert. Healthy, dairy-free, and naturally sweetened.

Ingredients

Scale

2 Large Fresh Mangos (~500g) Peeled and cored

½ cup Chia Seeds (80g)

2 cups Coconut Milk (480ml), Canned, Full Fat, Unsweetened

4 Tbsp Maple Syrup or other sweetener of your choice

Cook Mode Prevent your screen from going dark

Instructions

1. Add the flesh of one of the mangos to the blender and purée it until smooth.

2. Chop the second mango into small chunks and set aside.

3. In a mixing bowl, combine the mango purée, chia seeds, coconut milk, and maple syrup.

Chia seeds and mango pulp in a mixing bowl with whisk

4. Whisk well to fully incorporate the chia seeds.

5. Stir in the chopped mango, saving a few pieces for topping.

Mango chunks and chia seeds being mixed into pudding base

6. Refrigerate the mixture for 15 minutes, then stir again.

7. Return it to the fridge for another 15 minutes to fully set.

8. Spoon the pudding into serving glasses and top with reserved mango chunks.

9. Serve chilled.

Notes

You can store leftovers in an airtight container in the fridge for up to 5 days.

This recipe works well as breakfast, a snack, or dessert.

Prep Time: 40 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Vegan, American

Nutrition

Serving Size: 1 serving
Calories: 431
Sugar: 31.5g
Sodium: 35mg
Fat: 27.5g
Saturated Fat: 17.8g
Unsaturated Fat: 9.7g
Trans Fat: 0g
Carbohydrates: 5.9g
Fiber: 8.9g
Protein: 6g
Cholesterol: 0mg