Mango chia pudding is a simple make-ahead breakfast or dessert: chia seeds gradually absorb liquid and create a spoonable texture without cooking. Mango adds natural colour and fragrance, while cardamom makes the flavour feel at home in an Indian kitchen.
Ingredients
- 3 tablespoons food-grade chia seeds
- ¾ cup milk or unsweetened plant-based beverage
- ½ cup ripe mango purée
- Pinch of ground cardamom
- 1–2 teaspoons honey or other sweetener, optional
- Diced mango and chopped nuts for topping, optional
Method
1. Mix thoroughly
Whisk chia seeds, milk and cardamom together in a clean jar or bowl. Wait five minutes and whisk again; this prevents dry clumps from forming.
2. Allow seeds to hydrate
Cover and refrigerate for at least 2–4 hours, preferably overnight, until the mixture is evenly gelled and spoonable. Do not eat spoonfuls of dry chia seeds as a shortcut.
3. Prepare mango purée
Blend ripe mango flesh into a smooth purée. A little ripe fruit is usually sweet enough, so taste before adding sweetener.
4. Layer
Stir the set chia mixture, then layer it with mango purée in a serving glass. Add a splash of milk if it is thicker than you like.
5. Finish cold
Top with fresh mango pieces or chopped nuts and serve chilled.
Tips for best results
- Use an airtight container and keep refrigerated; chilled chia pudding is best eaten within 2–3 days.
- Stir twice at the beginning to prevent seed lumps.
- Choose a food-grade unsweetened drink for a dairy-free version.
Frequently asked questions
Can I substitute sabja seeds?
Sabja swells faster and produces a different texture; the resulting dessert will not be quite the same.
Why did my chia pudding stay watery?
Too much liquid or insufficient chilling can leave it runny. Add a small amount of chia, stir well and chill again.
Can I skip sweetener?
Yes. Fully ripe mango often gives enough sweetness on its own.
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