Mango Lime Chia Pudding

Mango Lime Chia Pudding is a plant-forward, make-ahead breakfast with no butter, dairy cream, cheese, meat, eggs, or added oil. Hydrated chia seeds give the pudding a creamy texture while mango and lime add natural sweetness and brightness.

Recipe at a glance — Mango Lime Chia Pudding

• Prep: 10 minutes
• Chill: 4 hours (or overnight)
• Yield: 2 servings

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 6 tablespoons chia seeds (about 60 g)
• 2 cups (480 ml) unsweetened soy or oat milk
• 1 1/2 cups diced ripe mango, divided (about 1 medium mango, 200–225 g)
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon chopped fresh mint, optional, for garnish

Heart-health recipe tip

This recipe uses plant milk (soy or oat), so its heart-health rating is 2 of 5 hearts. If you prefer an oil-free or more plant-forward swap, try these options: use unsweetened soy milk for extra protein, or blend 1/2 cup silken tofu with 1 3/4 cups water and the mango for a thicker, higher-protein pudding. For an oil-free, packaged-milk-free option, replace the plant milk with 1 1/2 cups water plus 1/2 cup extra mashed mango and a splash more lime juice.

Instructions

1. Place 1 cup of the diced mango in a blender. Add the plant milk, lime zest, lime juice, and vanilla. Blend until smooth.
2. Pour the mango-milk mixture into a medium bowl or airtight container. Whisk in the chia seeds until evenly distributed.
3. Let rest for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight.
4. Before serving, stir the pudding. Divide between two bowls. Top with the remaining diced mango and chopped mint, if using.

Why this recipe works

Mango blends into the plant milk to create a naturally creamy base. Chia seeds absorb liquid and set the mixture into a spoonable pudding. Lime brightens the flavor and balances sweetness, while vanilla adds depth.

Variations and substitutions

• Swap mango for peaches or pineapple for a different tropical note.
• Add 1/4 teaspoon ground ginger for warmth, or a pinch of cardamom for floral complexity.
• Layer with unsweetened soy yogurt for extra protein; however, check labels for added sugar.
• Egg-free and oil-free options: this recipe is naturally egg-free and contains no added oil. For a higher-protein, plant-forward option, use blended silken tofu as noted above.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage

Refrigerate in a covered container for up to 4 days. Stir before serving, and loosen with a splash of plant milk if the pudding thickens. Do not leave prepared chia pudding at room temperature for extended periods.

Nutrition Facts

Estimated nutrition per serving

Estimated per serving: About 275 calories, 9 g protein, 43 g carbohydrate, 14 g fiber, 10 g fat, and 90 mg sodium. Values depend on the plant milk and mango variety used, so numbers may vary.

More chia recipes

Find other make-ahead chia ideas at The Nutrient recipe collection. Try one of these favorites:

• Blueberry Lemon Chia Pudding
• Strawberry Banana Chia Pudding
• Apple Cinnamon Overnight Chia Pudding
• Chocolate Raspberry Chia Pudding

Explore the heart-conscious breakfast series

• Oatmeal and Heart Health
• Farina and Heart Health
• Grits and Heart Health
• Chia and Heart Health
• 10 Things That Make a Breakfast Heart-Healthy

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