If you’re looking for something sweet and luscious, this Mango Passion Fruit Chia Pudding is sure to hit the spot.
A duo of mango and passion fruit creates a delectably sweet tropical flavor that will entice your taste buds ideal for hot summer days.
It’s delicious, vegan and gluten-free made with coconut milk, fresh mango puree and zesty passionfruit! Dig in and enjoy this delightful snack – you won’t be sorry!
What ingredients do you need to make this tropical chia pudding?
Coconut milk – the perfect duo for chia seeds and making chia pudding consistency
Fresh Mango – need we say more. It’s gorgeous in colour, tastes like Summer and the combination of mango, coconut and passionfruit make this delectable.
Fresh Passion fruit pulp – this gives the chia pudding that extra tropical look.
Coconut Yoghurt – adds that uniquely coconut flavour and a ribbon of white layer to extenuate the vibrancy of the yellow mango flesh.
Maple Syrup – natural sugar sweetener though not too much is needed
Chia Seeds – we’ve used the white chia seeds to keep the colour layers looking tropical white and yellow, though you can use black chia seeds if you like too.
How to make Mango and Passion Fruit Chia Pudding
Chia puddings are really very simple to make. No cooking involved as the chia seeds do all the work of setting your pudding.
- Firstly blitz up your mango to a pulpy consistency and pop into a bowl with your coconut milk, passionfruit, maple syrup, chia seeds and whisk until combined.
Cover with clingwrap and pop into the fridge for at least 2 hours or overnight.
Load spoonful’s of chia mix into glass dessert jars and layer alternately with more blitzed mango, coconut yoghurt.
Top off with mango chunks, passion fruit pulp and a sprig of mint if you like.
Mango Passionfruit Chia Pudding Recipe
Tropical flavoured chia pudding perfect for Summery desserts
- 2 mangos
- 2 passion fruits
- 1 cup tinned coconut milk *see note
- ¼ cup white chia seeds
- 2 tabs maple syrup
Peel mangos and pop flesh into a food processor and blitz to form a puree. Save half and set aside for decoration and add the other half to a bowl.
Scoop out the flesh of one of the passionfruit's and add to the bowl with the mango along with the maple syrup, coconut milk and chia seeds and whisk till combined. Cover with cling wrap and place in the fridge for at least 2 hours or overnight.
Grab your dessert glasses add a layer of the chia pudding mix into them. then add a layer of pureed mango, then a couple of spoonful's of coconut yoghurt and repeat another layer.
Serve with fresh passionfruit pulp, more chunks of mango if you like and a sprig of mint for colour.
- Store any leftover coconut milk in an airtight container in the fridge for up to 3 days. Use in marinades, sauces or dressings.
What is the ratio of chia seeds to milk?
This can vary a lot. Some milk such as coconut is rather thick-ish and when mixing with the chia seeds may set a little firmer. The coconut milk has a higher fat content and will set slightly firmer in the fridge.
If using plant milk such as almond, the ratio I’ve used in the past is 1/4 chia seeds to 1 cup of liquid. This is in our 4 Ingredient Chia Pudding.
Our other Strawberry Chia Seed Puddings recipe has a larger amount of liquid. 1 can of coconut milk (the full fat version) plus one cup of strawberries that have been blitzed to a puree. This recipe sets well overnight so will need at least 6-8 hours in the fridge.
It’s probably a test and measure when it comes to making chia puddings and how thick you want the pudding like consistency to be for your own individual tastes.
How long do I need to let my chia seeds soak in milk for?
When making chia pudding, it takes around 1-2 hours or you can leave it overnight to achieve the desired gel-like consistency as the chia seeds absorb the liquid quickly.
Is there a difference between black and white chia seeds?
Yes, black and white chia seeds have different properties. Compared to white chia seeds, black chia seeds are slightly smaller and have a more subtle taste.
Chia seeds that are white come in a larger size and have a nutty taste. You can make Mango Passion Fruit Chia Pudding using both black and white chia seeds, though the flavor may differ depending on which variety you choose.
I did find that the black seeds seem to set better but this may be just an observation. Both do set well especially when left overnight in the fridge.
Toppings for this Mango Passion Fruit Chia Pudding can include fresh mango chunks, frozen mango, coconut cream, maple syrup, coconut yoghurt, passionfruit pulp, zest of the rind of a lime, toasted coconut flakes, spoons of mango puree, honey and pretty much whatever you feel fits into your taste.
You can also add a tablespoon of maple syrup to sweeten the pudding on top if needed.