Mango Chia Pudding (Vegan Yogurt + Mango) — Detailed Recipe (Jar Method)

1 jar (or about 1 serving), depending on jar size.

Step-by-Step Instructions

Wash and dry the mango.
Slice off the mango cheeks (the two large sides).
Set aside a small handful of diced mango for topping.
Add the remaining mango flesh to a blender and blend until smooth to make mango purée.
If you like it chunkier, pulse briefly instead of blending fully smooth.

Tip: Taste the purée—if it’s very sweet, you can skip any added sweetener.

In a bowl, add:
1 cup vegan yogurt
4 tbsp chia seeds
Stir very well for 30–60 seconds so the chia isn’t clumping.
Let the mixture sit for 5 minutes, then stir again (this helps disperse seeds evenly).
If the mixture is too thick to spoon easily, mix in 1–2 tbsp water.

Cover and refrigerate overnight (at least 6–8 hours, ideally 8–12).

In your jar:

Note: You can do “yogurt first, mango second,” but alternating layers tend to look most appealing in a menu presentation.

Serve immediately if you like it set and cool.
For the best texture, let the jar rest another 30–60 minutes in the refrigerator after layering (optional).

After soaking: chia should look gel-like and thick, similar to tapioca pudding.
Mango purée sweetness changes by fruit ripeness—adjust with a sweetener if needed.
If your mango is extra juicy, purée will be looser; that’s normal.

Store covered in the fridge for up to 3–4 days.
If mango topping releases juice, it may slightly tint the top layer—still totally fine.

Protein: ✅ ~14–20 g