Mango Coconut Chia Pudding | With Canned Mango Pulp
This mango coconut chia pudding, made with canned mango pulp is a quick and easy 4 ingredient recipe idea. This mango based chia pudding is not only great as a meal prep breakfast, but is also an amazing make ahead dessert option.
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Ingredients
- Mango Pulp
- I am using Kesar Mango Pulp Here. You can use any canned mango pulp available with you. I got mine (a 3 pack kesar mango pulp) from Costco. You can also easily find it at any nearest Indian store.
- Coconut Milk
- This coconut milk is my favorite, but feel free to use as per your preference and availability.
- Chia seeds
- Needless to say, the main ingredient of the dish are the chia seeds. Chia seeds impart a creamy texture to the pudding, along with providing a nutritious value since they are rich in omega-3 fatty acids and protein.
- Vanilla Extract
- To impart a fresh and sweet flavor, a dash of vanilla extract is added.
How to make Easy 4 Ingredient Mango Pulp Coconut Chia Pudding
- In an airtight glass container, add all the ingredients.
- Stir well and close the lid. Let it rest in the refrigerator overnight (or a minimum of 2 hours).
- In the morning, take the container out from the fridge. Mix everything again. Serve as is, or with your favorite toppings!
Serving Suggestions
I am using my favorite trifle bowls set to serve this quick and easy meal prep mango chia pudding. There are many amazing trifle bowls set options you can find in stores or online, which are perfect for serving desserts in parties or a fancy breakfast!
Topping Ideas
- Chopped mango pieces (if available)
- Sliced almonds
- Other nuts like chopped pistachios, walnuts etc.
- Dried fruits like raisins, dried cranberries etc.
- Edible rose petals (best for festival or party)
More Meal Prep Breakfast Recipes
- Banana Oatmeal Waffles
- Basic Vanilla Overnight Oats
- Almond Flour Banana Muffins
- Strawberry Overnight Oats
- Scrambled Egg Quesadillas
- Banana Bread Overnight Oats
- Banana Blueberry Oatmeal Muffins
This recipe is a part of Julie & Julia series that I had started to document the first 100 recipes on the blog. This is recipe number #92.
Also, you can check out the video of this Mango Coconut Chia Pudding, it is linked in the recipe card.
If you like the video, then please do subscribe to my YouTube Channel, Bake With Kanwal for more such recipe videos. You can even connect with me on Facebook and Instagram.
For now, enjoy the easy meal prep breakfast recipe of Mango Coconut Chia Pudding, made with canned Mango Pulp!
Mango Coconut Chia Pudding with Canned Mango Pulp
Ingredients
- 460 ml Coconut milk 1 can of 13.5 oz
- 1 cup Mango pulp
- 1/4 cup Chia seeds
- 1/2 tsp Vanilla Extract
Instructions
- In an airtight glass container, add all the ingredients.
- Stir well and close the lid.
- Let it rest in the refrigerator overnight (or a minimum of 2 hours).
- In the morning, take the container out from the fridge. Mix everything again.
- (Optional) Check for sweetness, you can add a little honey or maple syrup, as per your liking.
- Serve as is, or with your favorite toppings!
Video
Notes
- I love using Coconut Milk from Chaokoh brand. You can use whichever is available.
- I am using canned Kesar Mango pulp here.
- Chia pudding usually takes around 2 hours in the fridge to be ready. But I find the consistency best if left overnight in the refrigerator.
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