I’ve been trying to do more breakfast meal prep for my family and this Mango Chia Pudding with Coconut Whip is a new favourite. I’ve always loved chia seed pudding, but lately I’ve been experimenting with different flavour combinations, and this mango version is just too good to keep to myself.

This recipe is absolutely inspired by Thai mango sticky rice (Khao Niao Mamuang). It’s one of my favourite dishes to order when my husband and I get Thai food, so I borrowed those flavours—fresh mango, sweet-salty coconut milk, and nutty sesame seeds—and turned them into a breakfast chia pudding!

Mornings feel so much easier with these in the fridge, and I love knowing that we’re all starting the day with something this nourishing and delicious.

Why You’ll Love this Recipe:

• Inspired by Thai Mango Sticky Rice: A breakfast-friendly take on one of the best desserts of all time.
• Make Ahead Friendly: Perfect for meal prep—just grab a jar from the fridge and go.
• Nourishing but Fun: Full of fiber, healthy fats, and natural sweetness… but still feels like a treat.
• Low Effort, High Reward: Minimal prep, no cooking, and it tastes like you put in way more effort than you did.

Ingredients for Mango Chia Pudding:

Chia seeds: Just make sure your seeds are fresh and haven’t been sitting in the pantry for months (been there) or the texture of your pudding might stay liquid-y and not come to the pudding-like texture we’re looking for here.

Coconut milk: Coconut milk is the unsung hero of this recipe, and we’re using it two ways, so grab two cans (typically 13.5 oz). The first can, at room temp, becomes the base of the pudding. The second goes into the fridge overnight while the pudding sets. In the morning, you’ll scoop out the solid part to make a quick coconut whip/cold foam topping.

Sweetener: I love how customizable the sweetness of chia pudding is. I prefer using maple syrup or honey for that touch of sweetness when I make this recipe. Feel free to use another liquid sweetener like agave or simple syrup.

Salt: In Thai mango sticky rice (the dish that inspired this recipe), the coconut milk is both sweet and salty. To echo that, I add a pinch of salt to the pudding. It’s optional, but I love the way it rounds out the flavour and ties it back to the original dish.

Vanilla extract: A splash of vanilla adds a touch of warmth that plays really nicely with the mango. Totally optional, but I love the added depth it brings.

Mango: You’ll use mango both as a purée and a fresh topping if you’ve got extra. Any type of ripe mango will do. Thawed frozen mango chunks also work beautifully here.

Sesame seeds: A sprinkle of sesame seeds brings a toasty, nutty finish that ties it all together. I used a mix of black and white for contrast, but use whatever you have on hand.

Prep for Mango Chia Pudding:

If you’re planning to make the coconut whip topping (which I highly recommend), don’t skip this key prep step:

Place a can of full-fat coconut milk in the fridge the night before so the cream solidifies and separates from the liquid. That solid cream is what we’ll use as the base for the coconut whip.

The only other thing to prep is the mango—either dice your fresh mango ahead of time, or make sure your frozen chunks are fully thawed before blending.

How to Make Mango Chia Pudding:

Step One: 

In a bowl or jar, whisk together the coconut milk, maple syrup, vanilla, and a pinch of salt. Add in the chia seeds and whisk.

Step Two:

Let sit for 10 minutes, then whisk again to prevent clumping.

Step Three:

Cover and refrigerate for 30 minutes to an hour, until thick and pudding-like.

Step Four:

In a blender or food processor, combine mango chunks with lime juice until smooth. Set aside.

Step Five: Make the Coconut Whip

Using a hand mixer, stand mixer with a whisk attachment, or a regular whisk, whip the chilled coconut cream with maple syrup until light and fluffy.

Step Six: Assemble + Serve

When ready to serve, layer the chia pudding and mango purée in jars or bowls. Top with extra mango, a dollop of coconut whip, and a sprinkle of sesame seeds.

How to Prep/Assemble Your Mango Chia Pudding:

There are a few different ways to make and assemble this recipe, depending on your schedule and preferences:

Option 1: Make Everything Fresh in the Morning (The Basic Steps Above)

• Mix the chia pudding and let it set in the fridge for 30 minutes to 1 hour (or until thickened).
• Blend the mango purée and make the coconut whip while the pudding sets.
• Assemble in jars or bowls just before serving.
• Top with fresh mango chunks, coconut whip, and sesame seeds.

Option 2: Prep Everything the Night Before (If You’re a Night-Prep Person)

• Mix the chia pudding and refrigerate overnight.
• Make the mango purée and coconut whip the night before as well and store it separately in the fridge.
• In the morning, layer and serve—no extra prep required.
• Top with fresh mango chunks, coconut whip, and sesame seeds.

Option 3: Mix It All Together (Lowest Effort)

• Blend the mango purée and mix it directly into the chia pudding mixture.
• Portion into individual jars and let them set in the fridge (at least 1 hour, or overnight).
• You’ll skip the layered look and garnishes, but it’s still delicious—and perfect for busy mornings.

Other Meal Prep tips:

Scaling the recipe: Double or triple the recipe depending on how many servings you want to prep. As written, it makes about 3 to 4 individual jars.

Coconut Whip: For the best texture, I recommend making the coconut whip fresh right before serving, but it will hold the whipped texture in the fridge for about 24 hours (just store in an airtight container). If you’re keeping things low-effort, feel free to skip it. It’ll still taste great.

Toppings: Add your toppings (fresh mango, coconut whip, sesame seeds) just before serving for the best flavour and texture.

Substitutions for Mango Chia Pudding:

Coconut Milk: Any full-fat canned coconut milk works here. If you want a lighter version, you can try light coconut milk, but the pudding may be slightly thinner. For the coconut whip, you need full-fat canned coconut milk—carton versions won’t work.

Milk Alternatives: Not into coconut? You can use any plant-based or dairy milk for the pudding base. Almond, oat, soy, whole, or skim milk all work well, though the flavour and texture will vary slightly.

Mango: You can swap the puréed mango for other fruits—look for something with vibrant colour and natural sweetness. Peaches, nectarines, strawberries, all work beautifully.

Lime Juice: You can sub with lemon juice if needed, or skip it for a sweeter, less tangy purée.

Sesame Seeds: Feel free to leave these out, or swap in chopped toasted cashews, almonds, or coconut flakes for a bit of crunch.

Coconut Whip: Not into making your own? Store-bought coconut whipped cream works fine. Or skip it altogether, it’s still delicious without.

How to Store Mango Chia Pudding

Chia pudding keeps so well for meal prep, and this mango version is no exception.

Fridge: Portion the pudding into airtight jars or containers and store in the fridge for up to 5 days—perfect if you’re prepping a week’s worth of breakfasts.

Freezer: Store in freezer-safe containers for up to 3 months. When you’re ready to eat, transfer a jar to the fridge the night before to thaw.

Toppings: I like keeping the coconut whip and fresh mango chunks in separate airtight containers in the fridge, then adding them right before serving. If you’re freezing the pudding, I recommend using freshly prepped toppings when you’re ready to eat.

Tag me on social (@britacooks) if you try out this chia pudding—I love seeing how you recreate these recipes! xx