Mango Chia Seed Puddings

If you’re looking for a quick, healthy snack or breakfast that your kids will actually love, this Mango Chia Seed Pudding ticks all the boxes.

These puddings take just a few minutes to make, use simple wholesome ingredients, and can be prepped in advance for easy grab-and-go breakfasts or snacks. They’re also perfect for warmer weather — cool, refreshing, and packed with tropical flavour!

Why You’ll Love These Mango Chia Puddings

• Naturally gluten-free and coeliac-safe
• Quick to make — only 5 ingredients, 5 minutes
• Kid-approved — sweet, creamy, and not too ‘healthy’ tasting
• Great for make-ahead snacks or breakfasts
• Full of fibre, omega-3s, and natural energy
• Highly Customisable — swap mango for berries, banana, or passionfruit

Ingredients You’ll Need (Makes 3 jars)

• 3 tablespoons chia seeds (1 tbsp per jar)
• 1½ cups milk of choice (dairy or non-dairy both work)
• 1 cup frozen mango, fresh is fine too of course!
• Dash of maple syrup (to your taste)
• 3 tablespoons vanilla yoghurt (1 tbsp per jar, to top)
• Extra mango chunks + desiccated coconut, for garnish

Benefits of Chia Seed Pudding (Especially for Kids!)

Chia seeds are tiny nutrition powerhouses. Just a tablespoon adds:

• Fibre for digestion and feeling full
• Omega-3 fatty acids for brain development
• Protein to keep energy up between meals
• Calcium and magnesium for growing bones

And the best part? Kids don’t even notice how healthy it is — because it tastes like dessert!

How to Make Mango Chia Seed Pudding (It’s Really Easy!)

Step 1: Add 1 tablespoon of chia seeds into each of three jars or small containers.

Step 2: In a blender, combine the milk, mango, and a dash of maple syrup. Blend until smooth and creamy.

Step 3: Pour the mango mixture evenly over the chia seeds in each jar. Stir well to ensure the seeds are fully combined (no clumps at the bottom!).

Step 4: Cover and refrigerate for at least 4 hours (or overnight). The chia seeds will soak up the liquid and create a thick, pudding-like texture.

Step 5:  Once set, top each jar with 1 tablespoon of vanilla yoghurt, a piece of frozen mango, and a sprinkle of desiccated coconut.

Step 6: Enjoy chilled!

Storage & Prep Tips

• Make ahead: These puddings will keep well in the fridge for up to 4 days.
• Freezer option: You can freeze them without the toppings — thaw overnight in the fridge and top fresh in the morning.
• Lunchbox tip: Pack a jar into a cooler lunch bag with a spoon — it stays cool and creamy by recess!
• Customise it: Don’t have mango? Try frozen berries, banana, or even a splash of passionfruit pulp.