This is the recipe I make every single week for my family — no fail, no brainpower required, no fuss. My kids call it “Mango Chia” and it’s the most highly-requested meal side and snack in my kitchen.
It’s a staple in our fridge because it’s so easy to prep, balanced perfectly with fiber, protein, and healthy fats, and everyone loves it. The creamy chia base paired with juicy mango makes the perfect grab-and-go breakfast, snack, or even lunchbox side!
It’s nourishing enough for adults, kid-friendly in flavor, and endlessly customizable. Think of it as your blank canvas for busy-week nutrition made simple that the kids will clamor over.
Ingredients for Mango Chia Seed Pudding (makes 4 servings)
- ½ cup Greek yogurt (plant-based if desired)
- 1½ cups high-protein plant-based milk (we use soy milk)
- 1–2 Tbsp maple syrup (to taste)
- ½ tsp vanilla extract (optional)
- ⅓ cup chia seeds
- 1½ cups frozen mango chunks, thawed
Optional Toppings:
- Toasted coconut, slivered almonds
Instructions
- Prep the base: In a food storage container or medium bowl, combine Greek yogurt, soy milk, maple syrup, and vanilla extract until smooth.
- Mix in chia: Pour into a large jar or container, whisk in chia seeds, and let sit for 5–10 minutes. Stir again to prevent clumping.
- Chill & serve: Refrigerate for at least 4 hours or overnight until thickened. Separate into 4 containers. Serve topped with thawed mango (optional: blend the thawed mango for a puree consistency) and extra yogurt, toasted coconut or slivered almonds if desired.
- Store: Cover with silicone covers or store in jars in the fridge for up to 5 days.
Mango Chia Seed Pudding (High-Protein, Meal Prep Friendly)
Ingredients
Method
- Prep the base: In a food storage container or medium bowl, combine Greek yogurt, soy milk, maple syrup, and vanilla extract until smooth.
- Mix in chia: Pour into a large jar or container, whisk in chia seeds, and let sit for 5–10 minutes. Stir again to prevent clumping.
- Chill & serve: Refrigerate for at least 4 hours or overnight until thickened. Separate into 4 containers. Serve topped with thawed mango (optional: blend the thawed mango for a puree consistency) and extra yogurt, toasted coconut or slivered almonds if desired.
- Store: Cover with silicone covers or store in jars in the fridge for up to 5 days.
Notes
- Stir twice during the first 10–15 minutes to keep the chia from clumping.
- Adjust sweetness to your taste — mango adds natural sweetness on its own.
- For a smoother version, blend the pudding after it sets for a mousse-like texture.
Nutrition Info (per serving):
203 calories, 8 g fat (1 g saturated) 26 g carbs (9 g fiber, 5 g added sugar, 11 g protein.
Why You’ll Love This Mango Chia Seed Pudding
- Just 10 minutes of prep — no cooking required
- High in fiber, protein, and healthy fats
- Naturally sweetened and family-friendly
- Great for meal prep — lasts up to 5 days
- Customizable with your favorite fruits or toppings
FAQs
Can I make this dairy-free?
Yes! Use a plant-based yogurt in place of Greek yogurt — coconut or soy yogurt work great.
How long does it last in the fridge?
Up to 5 days in an airtight container. Stir before serving if it thickens too much.
Can I use fresh mango instead of frozen?
Absolutely. Just peel, chop, and add fresh mango chunks to your pudding or blend them into the base for a smoother texture.
How can I boost the protein even more?
Add a scoop of vanilla protein powder to the base before mixing — you may need a splash of extra milk to balance the texture.
More Family-Friendly Snacks You’ll Love
- Blender Blueberry Banana Oat Muffins (Vegan & Kid-Friendly)
- No-Bake Coconut Chocolate Hazelnut Energy Bites
- 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)
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