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Mango Cardamom Chia Pudding

A silky, tropical chia pudding flavored with ripe mango and fragrant green cardamom. Ready in under an hour, it’s a refreshing make-ahead breakfast or light dessert that’s naturally sweet and creamy.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Easy
Indian Vegan Breakfast Vegan Indian

About This Recipe

A silky, tropical chia pudding flavored with ripe mango and fragrant green cardamom. Ready in under an hour, it’s a refreshing make-ahead breakfast or light dessert that’s naturally sweet and creamy.

Ingredients

  • 2 cups ripe mango, peeled and chopped (about 2 medium mangoes)
  • 1 1/2 cups unsweetened almond milk (or other plant milk)
  • 1 cup full-fat coconut milk (from a can), well stirred
  • 1/3 cup chia seeds
  • 3 tablespoons maple syrup (adjust to taste)
  • 1/2 teaspoon ground cardamom (or 6 crushed green cardamom pods)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional toppings: toasted coconut flakes, chopped pistachios, extra mango slices, a drizzle of mango puree

Nutrition Facts

320 Calories 16% daily value
6.00g Protein 12% daily value
50.00g Carbs 17% daily value
10.00g Fat 15% daily value
12.00g Fiber 48% daily value

Instructions

  1. 1
    Step 1: Make the mango puree — reserve about 1/2 cup for topping. In a blender, combine 1 1/2 cups chopped mango with the almond milk and vanilla extract. Blend until very smooth.
  2. 2
    Step 2: Mix the pudding base — in a large bowl or jar, whisk together the mango-almond milk puree, coconut milk, maple syrup, ground cardamom, and a pinch of salt until combined.
  3. 3
    Step 3: Add chia seeds — stir in the chia seeds thoroughly so they don't clump. Let the mixture sit for 5 minutes, then whisk again to break up any settled seeds.
  4. 4
    Step 4: Chill — cover the bowl or divide into four serving jars. Refrigerate for at least 30 minutes, preferably 1–2 hours, or overnight for a thicker texture. If the pudding is too thick after chilling, stir in a splash of plant milk to reach desired consistency.
  5. 5
    Step 5: Serve — give the pudding a final stir, spoon into bowls or jars, top with reserved mango puree, toasted coconut, and chopped pistachios. Enjoy chilled.

💡 tips

Use ripe, fragrant mangoes for the best sweetness and flavor. If using frozen mango, thaw slightly and drain excess liquid before blending. For an ultra-smooth texture, blend the chia mixture briefly after chilling. Adjust cardamom to taste—start small and add more if you prefer a stronger floral note.

🔄 substitutions

Replace almond milk with oat or soy milk for a different base. Use light coconut milk for fewer calories, or 3/4 cup coconut milk plus 1 3/4 cups plant milk to reduce richness. Swap maple syrup for agave or honey if not strictly vegan. For nut-free, use oat milk and omit nut toppings.

📦 storage

Store covered in the refrigerator for up to 4 days. Separate toppings and add them just before serving to keep textures fresh. If pudding thickens too much in storage, stir in a little plant milk to loosen it.

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