Mango & Lime Coconut Chia Pudding

Mango Lime Chia Pudding

When I was younger, I was lucky enough to travel around the Golden Triangle in India. I found it so utterly inspiring – it was full of vibrant, beautiful colours, rich and exotic smells, and the food. Well, the food! It was out of this world. Even the street food.

Each morning, I would enjoy a beautiful mango lassi (call me crazy, but I couldn’t quite face curry or fried savoury pastries for breakfast, which many of my hotels offered at the buffet!) – the best I have ever tried. Since then, I’ve loved mango in the morning, and it always puts a huge smile on my face, reminding me of this time.

Chia pudding

While not quite a mango lassi (I’ve never made one which compares to those in India – so I gave up!), this Mango and Lime Coconut Chia Pudding goes some way to satisfying those mango cravings. It works particularly well when sprinkled with chocolate granola (well, what doesn’t taste better with chocolate?). The perfect breakfast to make the night before and enjoy on the go!

Mango and Lime Coconut Chia Pudding:

Chia 1


    Serves 2 – 4
  • For the chia pudding –
  • I can coconut milk (tinned)
  • 1/2 cup chia seeds
  • 1 tsp vanilla bean powder
  • 2 tbsp dessicated coconut
  • 1.5 tbsp maple syrup (or more, to taste)
  • For the mango puree –
  • 1.5 cups frozen mango, defrosted
  • Juice of 1/2 lime
  • 1 tsp vanilla bean powder
  • 2 tbsp coconut cream
  • ½ tsp turmeric (optional, but adds colour)


  1. If you want your chia pudding smooth (I like mine half-way between smooth and with bits!) blitz each of the ingredients. If not, simply stir them all together, then spoon half of the mixture into two jars or cups.
  2. Make your mango puree by blending the ingredients until smooth. Pour half of the mix over the chia pudding, then spoon over the remaining chia coconut blend. Place in the fridge overnight, then eat with a smile!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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