Mango Chia pudding

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

Yield

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

Ingredients

1. 4 tbsp chia seeds
2. 1 cup vegan yogurt (plain or vanilla works well)
3. 1 whole mango (ripe, for best flavor)
4. Optional (for extra sweetness/texture):
5. 1–2 tbsp maple syrup or agave (if your yogurt is tart/unsweetened)
6. 1 tsp lime juice (brightens mango flavor)
7. Pinch of salt (makes flavors pop)
8. 1–2 tbsp water (only if you want a slightly thinner yogurt layer)

Equipment

1. 1 medium bowl (for mixing)
2. 1 jar with lid (for layering/storage)
3. Spoon or small spatula
4. Blender or food processor (for mango purée)
5. Knife + cutting board (for mango)

Step-by-Step Instructions

1) Prep the mango (for purée + topping)

1. Wash and dry the mango.
2. Slice off the mango cheeks (the two large sides).
3. Set aside a small handful of diced mango for topping.
4. Add the remaining mango flesh to a blender and blend until smooth to make mango purée.
5. 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.

2) Make the chia “yogurt pudding” base (soak overnight)

1. In a bowl, add:
2. 1 cup vegan yogurt
3. 4 tbsp chia seeds
4. Stir very well for 30–60 seconds so the chia isn’t clumping.
5. Let the mixture sit for 5 minutes, then stir again (this helps disperse seeds evenly).
6. 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).

3) Layer the jar

In your jar:

1. Add a layer of mango purée (about 1/4 to 1/3 of the jar height).
2. Add a layer of chia-yogurt mixture.
3. Add another mango purée layer.
4. Top with the remaining chia-yogurt, leaving a little space at the top.

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

4) Finish with fresh mango topping

1. Spoon the diced mango over the top.
2. Optional garnish ideas:
3. a small drizzle of mango purée
4. a tiny sprinkle of chia seeds
5. mint leaves (for presentation)
6. toasted coconut flakes (optional)

5) Chill (if needed) and serve

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

Texture & Flavor Notes

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

Storage Instructions

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

Total Estimated Nutrition (per jar)

Calories:✅ 550–650 kcal

Protein: ✅ ~14–20 g

Fat:✅ ~13–18 g

Carbohydrates:✅ ~70–105 g

Fiber:✅ ~20–28 g