If you’re dreaming of a breakfast or dessert that feels like a tropical getaway, this Mango Passionfruit Chia Pudding is your ticket to paradise! The sweet mango and tangy passionfruit swirl beautifully through creamy coconut, while the chia seeds create that dreamy, pudding-like texture you’ll crave again and again.
Why You’ll Love This Recipe
- Fresh, Fruity, and Fabulous: The combination of mango and passionfruit explodes with juicy, tangy, sunshiny flavor in every bite.
- Naturally Sweet & Satisfying: Chia seeds and coconut milk create a lusciously creamy pudding, perfect for breakfast, snack, or dessert!
- Easy, No-Fuss Prep: Mix, chill, layer, and done—this recipe is as simple as it is stunning!
- Dairy Free & Vegan: Made entirely with plant-based ingredients, it’s a treat everyone can enjoy—no substitutions required.
Ingredients You’ll Need
It’s incredible how a handful of tropical ingredients transform into something so luxurious! Each element is chosen for a reason—every spoonful of your Mango Passionfruit Chia Pudding will have fruitiness, creaminess, and a delightful crunch. Here’s what you’ll need:
- Fresh Mango: Choose ripe, juicy mangos for the fullest, sweetest flavor and the most gorgeous golden color.
- Passion Fruit: The pulp adds zingy, floral brightness and fun pops of seeds in every bite.
- Full-fat Coconut Milk: Rich and creamy, this creates that decadent, pudding-esque base and a subtle coconut background.
- White Chia Seeds: These tiny powerhouses plump up to give the pudding its signature thick, spoonable texture!
- Maple Syrup: Just a hint brings balanced, natural sweetness and unites all the tropical flavors.
- Coconut Yogurt: Tangy, creamy, and probiotic-rich—perfect for layering and an irresistible finish.
Variations
One of the best things about Mango Passionfruit Chia Pudding? You can make it your own in endless ways! Adapt this recipe to fit your mood, swap out ingredients, or cater to your unique dietary needs—there are so many playful options.
- Berries & Stone Fruit: Swap mango or passionfruit for peaches, nectarines, or any juicy seasonal berries for a whole new flavor adventure.
- Chocolate Coconut Pudding: Add 1-2 tablespoons of cocoa powder to the coconut milk mixture for a tropical chocolate twist!
- Protein Packed: Stir a scoop of your favorite protein powder or collagen into the pudding base for an extra boost.
- Nutty Crunch: Layer with toasted coconut flakes, almonds, or granola for added texture and satiety.
How to Make Mango Passionfruit Chia Pudding
Step 1: Puree the Mango
Start by peeling your ripe mangos and slicing away the sweet, bright flesh. Toss the mango chunks into a food processor or high-powered blender and blitz until you have a silky, golden puree. Set aside half of this gorgeous puree for decorating those irresistible layers later!
Step 2: Mix the Chia Pudding Base
In a mixing bowl, combine half the mango puree, the pulp from one passionfruit, a generous pour of full-fat coconut milk, maple syrup, and those magical white chia seeds. Whisk everything together until smooth and well blended—don’t worry, it will look thin at first! Cover and pop the mixture into your fridge for at least 2 hours (or overnight), so the chia seeds can soak up all that goodness and thicken beautifully.
Step 3: Layer It Up
Once your pudding has set, it’s time for the fun part: layering! Spoon a thick layer of your Mango Passionfruit Chia Pudding into serving glasses. Add a swoosh of reserved mango puree, then a creamy cloud of coconut yogurt on top. Repeat those dreamy layers for a treat that’s as pretty as it is delicious.
Step 4: Garnish and Serve
Top each glass with more fresh passionfruit pulp, extra diced mango if you’re feeling fancy, and a little sprig of mint for a pop of color. Dive in, spoon first, and savor every creamy, fruity bite!
Pro Tips for Making Mango Passionfruit Chia Pudding
- Chia Pudding Consistency: If your pudding seems too thin after chilling, simply stir in an extra tablespoon of chia seeds and set in the fridge for another 20 minutes.
- The Riper, The Better: Choose mangos with fragrant, slightly soft skin for the sweetest and most aromatic flavor—underripe fruit can taste bland.
- Vibrant Layers: Don’t skip reserving some mango puree! This extra step ensures your layers turn out eye-catching and absolutely irresistible.
- Overnight Magic: Prepping your Mango Passionfruit Chia Pudding the night before lets the flavors meld and simplifies your morning routine!
How to Serve Mango Passionfruit Chia Pudding
Garnishes
The finishing touches make this pudding truly memorable. Brighten each glass with extra passionfruit pulp, fresh sliced berries, toasted coconut flakes, or a sprig of mint. These toppings bring extra texture, color, and a touch of elegance—perfect whether you’re serving brunch guests or simply treating yourself.
Side Dishes
This Mango Passionfruit Chia Pudding shines solo, but if you’d like to make it part of a bigger spread, think lightly toasted sourdough, a platter of tropical fruit, or some freshly brewed coconut milk coffee. The pudding is light yet satisfying, so it fits just as easily into a special breakfast as it does after a meal.
Creative Ways to Present
Get playful with your pudding! Serve in clear glass jars or parfait glasses to showcase those luscious layers, or spoon into tiny shot glasses for a fun party dessert. For a family-style breakfast, layer everything into one big bowl and let everyone scoop their own delicious portion.
Make Ahead and Storage
Storing Leftovers
Mango Passionfruit Chia Pudding is a meal-prepper’s dream! Simply store any leftover pudding in an airtight container in the fridge. It stays creamy and fresh for up to 3 days—just give it a gentle stir before digging in, as the layers may settle over time.
Freezing
For longer-term storage, you can actually freeze this pudding! Portion into individual freezer-safe containers and freeze for up to a month. Thaw overnight in the fridge and stir well—just note that the texture can get a bit softer after freezing, but the flavor is still wonderful.
Reheating
No reheating needed—this pudding is best enjoyed cold, right from the fridge! If it thickens too much, you can stir in a splash of coconut milk before serving to loosen it up.
FAQs
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Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works beautifully—just thaw completely and drain any excess liquid before pureeing to keep your Mango Passionfruit Chia Pudding from getting watery.
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How long does it take for chia pudding to set?
Chia seeds need at least 2 hours to soak up the liquid and thicken, but overnight is ideal for the creamiest, most deluxe texture. A quick overnight rest is worth it!
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Is there a substitute for coconut milk or yogurt?
You can use almond, soy, or oat milk in place of coconut milk, and swap in any non-dairy or dairy yogurt you prefer—just note the flavor will be a bit less tropical if you move away from coconut.
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Can I make Mango Passionfruit Chia Pudding ahead of time for meal prep?
Definitely—this pudding is designed for make-ahead convenience! Prepare up to 3 days in advance, layer into jars, and you’ve got grab-and-go breakfasts or snacks ready for the week.
Final Thoughts
If you’re looking for a delicious way to jazz up your breakfast or treat yourself to a healthy dessert, Mango Passionfruit Chia Pudding might just become your new favorite. It’s colorful, easy, and guaranteed to transport you somewhere sunny—one spoonful at a time. Give it a try and let the tropical flavors bring a little joy to your day!
Print
Mango Passionfruit Chia Pudding Recipe
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Mango Passionfruit Chia Pudding, a delightful and refreshing treat that’s perfect for breakfast or dessert.
Ingredients
For the Chia Pudding:
- 2 mangos
- 2 passion fruits
- 1 cup tinned coconut milk *full fat
- 1/4 cup white chia seeds
- 2 tablespoons maple syrup
For Assembly:
- 1 cup coconut yogurt
Instructions
- Prepare the Mango Puree: Peel mangos and blend the flesh in a food processor to form a puree. Reserve half for decoration.
- Mix Ingredients: In a bowl, combine half of the mango puree with passion fruit pulp, maple syrup, coconut milk, and chia seeds. Whisk until well combined. Chill for at least 2 hours.
- Assemble the Pudding: Layer the chia pudding mix, mango puree, and coconut yogurt in dessert glasses. Repeat the layers.
- Serve: Top with fresh passionfruit pulp, additional mango, and a mint sprig.
Notes
- Store any leftover coconut milk in the fridge for up to 3 days.
- Use leftover coconut milk in marinades, sauces, or dressings.
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 19g
- Sodium: 22mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 5g
