If you’re craving a tropical dessert that’s at once creamy, fruity, vibrant, and unbeatably refreshing, Mango Passionfruit Chia Pudding is the treat of your dreams! This easy no-cook recipe instantly transports you to paradise with every sunny, spoonable bite—thanks to juicy mangos, tangy passionfruit, and silky coconut. Whether you serve it for a healthy breakfast, energizing snack, or light dessert, it’s flavor sunshine in a bowl.
Why You’ll Love This Recipe
- Tropical Flavors Galore: Ripe mango and zingy passionfruit are a flavor match made in heaven, creating sunshine in every spoonful.
- Creamy, Dreamy Texture: Thanks to coconut milk and chia seeds, this pudding is lusciously silky with a satisfying little bite.
- Naturally Sweet & Wholesome: Sweetened with maple syrup and made with plant-based ingredients, it’s totally dairy-free and can be adjusted to suit most diets.
- Make-Ahead Magic: Prep it the night before for breakfast on-the-go or a stress-free dessert—no cooking required!
Ingredients You’ll Need
This Mango Passionfruit Chia Pudding relies on a handful of vibrant, wholesome ingredients—each one brings something special. Together, they balance flavor, deliver creaminess, and make every layer a delight for your eyes and taste buds!
- Fresh Mangos: Use ripe, juicy mangos for the brightest flavor and a naturally sweet, golden purée.
- Passion Fruits: Their tangy, aromatic pulp adds pops of tartness and beautiful texture.
- Full-Fat Coconut Milk: For luscious creaminess and that unmistakable tropical vibe—shake the can first!
- White Chia Seeds: These magical seeds soak up liquid for a pudding texture, plus they’re loaded with fiber and plant protein.
- Maple Syrup: Naturally sweetens the mix and blends perfectly with tropical fruit flavors.
- Coconut Yogurt: Adds extra creaminess, tang, and a touch of luxury to the layers.
Variations
One of the joys of Mango Passionfruit Chia Pudding is just how easy it is to make your own! Switch things up by swapping ingredients, adjusting sweetness, or adding toppings to match your cravings, pantry, or dietary needs.
- Swap the Yogurt: Try Greek yogurt for extra tang (if dairy isn’t an issue), almond yogurt, or even vanilla-flavored yogurt for a twist.
- Switch Up the Fruit: No passionfruit? Use pineapple, kiwi, or even a swirl of fresh berries to layer in extra flavors.
- Chia Variety: Black chia seeds work just as well as white—just note they’ll give a speckled look.
- Sweetener Options: Use honey, agave, or even a splash of coconut nectar if you prefer to the maple syrup.
How to Make Mango Passionfruit Chia Pudding
Step 1: Purée the Mango
Peel your ripe mangos and cut the flesh away from the pit. Pop it all into a food processor or blender and blitz until perfectly smooth. This golden mango purée not only sweetens and flavors the pudding, but becomes a gorgeous layer in your glasses. Don’t forget to set aside half for that eye-popping decoration!
Step 2: Mix Up the Chia Base
In a medium bowl, combine half the mango purée with the pulp of one passionfruit, maple syrup, coconut milk, and white chia seeds. Whisk everything thoroughly to break up any clumps, then cover and let it chill in the fridge for at least two hours—or overnight, if you want the thickest, dreamiest texture!
Step 3: Layer the Pudding
Grab your favorite dessert glasses or jars. Start by adding a scoop of the chia pudding mixture, then a generous spoonful of the reserved mango purée. Top that with creamy coconut yogurt. Repeat the layers for a parfait effect, letting those sunshine colors shine through.
Step 4: Garnish and Serve
For the grand finish, spoon over fresh passionfruit pulp, extra cubes or slices of mango, and a sprig of mint. The result? A Mango Passionfruit Chia Pudding that looks as dazzling as it tastes!
Pro Tips for Making Mango Passionfruit Chia Pudding
- The Mango Matters: Use mangos that are heavy, slightly soft, and fragrant for unbeatable flavor and easy blending—supermarket underripe mangos just don’t compare!
- Spoon or Shake: Chia seeds can clump—after whisking, give your mix another good stir or shake after 15 minutes to ensure an ultra-creamy pudding.
- Chill for Maximum Thickness: Let the pudding rest overnight for the best set texture—though two hours is enough if you’re short on time.
- Show Off the Layers: Use clear glass jars or dessert glasses—half the joy of Mango Passionfruit Chia Pudding is admiring those stunning, sunset-inspired layers!
How to Serve Mango Passionfruit Chia Pudding
Garnishes
When it comes to finishing touches, go for fresh and colorful! A spoonful of passionfruit pulp, diced mango, a curl of coconut, and a sprig of mint make this pudding pop both visually and flavor-wise. If you like a little crunch, sprinkle with toasted coconut flakes, seeds, or subtly sweet granola.
Side Dishes
Pair Mango Passionfruit Chia Pudding with a light tropical fruit salad or a crisp coconut wafer for a fancy dessert plate. For brunch, add a spread of fresh-cut fruit, herbal teas, or a side of nutty granola for a wholesome, nourishing meal.
Creative Ways to Present
Try layering your chia pudding in jars for a grab-and-go breakfast or packing them as picnic treats. For parties, mini glass cups or shooters make dazzling single-serve desserts, especially with a little edible flower or extra swirl of mango on top for festive flair.
Make Ahead and Storage
Storing Leftovers
Mango Passionfruit Chia Pudding stores beautifully—just cover tightly and refrigerate for up to 4 days. The flavors meld and intensify, making every serving as delicious as the first! If any liquid separates on top, a gentle stir restores that luscious consistency.
Freezing
If you want to prep far in advance, freeze individual portions of chia pudding (without the yogurt layer) for up to a month. Thaw overnight in the fridge, then assemble with the yogurt and fruit the day you serve—perfect for always having a tropical treat on hand!
Reheating
This pudding is best enjoyed cold, straight from the fridge. If you prefer a softer texture on chilly mornings, let it sit at room temperature for 10-15 minutes before layering and serving. No actual reheating needed!
FAQs
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Can I use frozen mango for Mango Passionfruit Chia Pudding?
Absolutely! Thaw frozen mango completely and drain off excess liquid before puréeing. The color and sweetness will still shine, making it a convenient option when fresh mangos are out of season.
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Do I need to use full-fat coconut milk?
Full-fat coconut milk gives the creamiest texture and richest flavor, but you can use light coconut milk if you want a lighter pudding—it just might be slightly less thick. You can also add a little extra chia if using a thinner milk.
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How can I make Mango Passionfruit Chia Pudding ahead for a crowd?
Simply multiply the ingredients as needed and prepare the chia pudding up to 2 days in advance. On the day of your gathering, layer into jars or bowls and top with mango purée, yogurt, and passionfruit for a stunning, low-effort dessert.
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Is this pudding suitable for meal prep or breakfast?
Definitely—Mango Passionfruit Chia Pudding is a dream breakfast! Make a batch on Sunday, store in jars, and grab them all week long for an energizing, fiber-rich start to your day.
Final Thoughts
I hope you’re as excited as I am to dig into a bowl of Mango Passionfruit Chia Pudding! It’s impossibly easy, wildly delicious, and sure to bring a burst of “vacation” fun to even the busiest weekday. Give it a try—the magic really happens as those sweet-tangy flavors mingle and you realize dessert can be both nourishing and joyful. Enjoy every sunshiny spoonful!
Print
Mango Passionfruit Chia Pudding Recipe
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending, Mixing
- Cuisine: Tropical
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this delightful Mango Passionfruit Chia Pudding. Creamy coconut milk, sweet mango, tangy passion fruit, and nutritious chia seeds come together to create a refreshing and satisfying dessert.
Ingredients
Mango Puree:
- 2 mangos
Chia Pudding Mix:
- 1 cup tinned full-fat coconut milk
- 1/4 cup white chia seeds
- 2 tablespoons maple syrup
- 1 cup coconut yogurt
Decoration:
- 1 passion fruit
Instructions
- Mango Puree: Peel mangos, blend the flesh to form a puree. Set aside half for decoration.
- Chia Pudding Mix: Combine mango puree, pulp of 1 passion fruit, maple syrup, coconut milk, and chia seeds. Chill for 2 hours.
- Assembly: Layer chia pudding mix, mango puree, and coconut yogurt in dessert glasses. Repeat layers.
- Serve: Top with passion fruit pulp, mango, and mint.
Notes
- Store any leftover coconut milk in the fridge for up to 3 days for other recipes.
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
- Cholesterol: 0mg
