Vegan Breakfast
Creamy Vegan Mango Chia Seed Pudding
This sun-drenched mango chia seed pudding layers velvety mango purée with vanilla-scented seeds hydrated in creamy plant milk. The natural thickening power of the seeds creates a satisfying, custard-like texture that highlights the vibrant sweetness of fresh fruit. Unsweetened soy milk is used to provide a complete amino acid profile, making this as functionally nourishing as it is indulgent.
- Prep
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 240 kcal
Method
This creamy mango chia seed pudding is a refreshing staple for any vegan kitchen. By combining protein-rich soy milk with vibrant fruit purée, you create a satisfying breakfast that feels like a tropical treat. It is simple to prepare ahead of time for a nutritious vegan meal on the go.
Step 1. In a large glass bowl or wide-mouth jar, combine the black chia seeds, unsweetened soy milk, maple syrup, and vanilla bean paste.Whisk the mixture vigorously for two minutes to ensure all seeds are fully submerged and distributed. Let the mixture rest for 10 minutes, then whisk again thoroughly. This second whisking is the most important step; it breaks up the clumps that naturally form as the outer shell of the chia seed begins to gel, ensuring a smooth, uniform pudding rather than a lumpy mass.
Cover the container and refrigerate for at least 4 hours, or ideally overnight, to allow the seeds to fully hydrate and reach a thick, spoonable consistency.
Prepare the fruit layer by slicing the flesh from the Ataulfo mangoes. Place the mango flesh and lime juice into a high-speed blender and process until it becomes a silky, vibrant purée.
To serve, spoon the chilled chia pudding into individual glasses, alternating with generous layers of the mango purée. Top with fresh mint or extra diced mango if desired.
Notes
Use Ataulfo mangoes if possible; they have a buttery, non-fibrous texture that creates a superior purée compared to larger, stringier varieties.
If the pudding feels too thick after chilling, stir in an extra splash of soy milk to reach your preferred consistency.
Whisking twice—once at the start and again after ten minutes—is the secret to preventing a 'brick' of seeds at the bottom of the jar.
