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Mango Chia Seed Pudding Breakfast Jar

Mango Chia Seed Pudding Breakfast Jar combines sweet mango, creamy chia seeds, and wholesome ingredients in a portable make-ahead breakfast perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Mango Chia Pudding
  • 2 cups Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 2 cups Mango peeled and diced
  • 2 tablespoons Maple Syrup adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Toppings
  • 2 tablespoons Toasted Coconut optional
  • 1/4 cup Diced Mango for serving

Equipment

  • Mixing Bowl
  • Blender
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Blend milk, mango, maple syrup, vanilla, and salt until smooth.
  2. Stir chia seeds into the mango mixture. Rest for 10 minutes, then stir again for an even, creamy texture.
  3. Divide the mixture evenly into glass jars, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with diced mango and toasted coconut before serving. Add a splash of milk for a softer consistency if desired.

Notes

For a softer texture, stir in extra milk before serving. Chill longer for a thicker consistency. Freeze sealed jars without toppings for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for the best assembly and texture. Customize with pineapple, lime zest, berries, or cinnamon. Store covered in the refrigerator for up to 5 days.