Mango Chia Se

Looking for a creamy, nutritious dessert that’s ridiculously simple? This Mango chia seed pudding Instant Pot recipe is your new go-to. In just minutes of prep, you’ll unlock a tropical blend of ripe mango, silky coconut milk, and protein-packed chia seeds—all made faster in your Instant Pot. Whether you’re meal-prepping breakfast, craving a wholesome treat, or impressing guests, this pudding hits every note. In this article, I’ll share the story behind the recipe, Instant Pot tips, flavor variations, and everything you need to know to get that perfect pudding texture—without stress.

A Mango Morning in Marrakech – My Story with Mango Chia Pudding

Chia pudding meets Moroccan sunshine

When I first moved to Marrakech, I fell in love with the sun-drenched fruit stalls filled with golden Alphonso mangoes. But it wasn’t until I paired them with chia seeds in my Instant Pot that I struck culinary gold. The mango chia seed pudding Instant Pot method came about one hot summer when I craved something cool, nourishing, and hands-off. A neighbor taught me to blend mango with local coconut milk—and I added my Charleston roots by sweetening it with a little vanilla and Southern patience.

Now, it’s my go-to when I want a breakfast that tastes like dessert. And if you’ve ever juggled sticky pots trying to cook chia pudding on the stove—trust me, Instant Pot is the way to go.

Why use Instant Pot for mango chia pudding

The Instant Pot gently warms the milk and activates the chia without boiling over or clumping. It speeds up the soaking time and results in a consistent, spoonable texture every time. That creamy tropical spoonful? It’s just a pressure seal away.

You can even meal-prep it in jars for a week’s worth of sunshine. Check out my coconut milk rice pudding or pressure cooker oatmeal for more Instant Pot breakfast ideas.

Ingredients & Prep Tips for Perfect Mango Chia Pudding

Choosing the right mango and milk combo

For the best mango chia pudding, use ripe, sweet mangoes—Alphonso, Ataulfo, or Kent are ideal. The pulp should be silky and deep orange. Avoid stringy mangoes if you want that creamy texture.

Pair the mango with full-fat coconut milk for that luscious tropical base. You can use almond or oat milk, but coconut truly elevates the flavor. Want it lighter? Mix half coconut milk with almond milk.

Chia seeds: black vs. white, and soaking tips

Whether you choose black or white chia seeds, freshness is key. These tiny seeds are packed with fiber, plant-based protein, and omega-3 fatty acids, making them a nutritional powerhouse in any plant-based or low-carb diet. According to the USDA FoodData Central, just one tablespoon offers over 4 grams of fiber and 2 grams of protein—for only 60 calories.

Both black and white chia seeds work here, but make sure they’re fresh. Rancid chia seeds will taste bitter. Stir the seeds well into the warm liquid to avoid clumps, and let them bloom for at least 10 minutes before refrigerating.

For other texture-friendly dishes, try my almond overnight oats or chia banana pancakes.

Instant Pot Method – Step-by-Step Mango Chia Seed Pudding

Pressure cook vs. yogurt setting

To make mango chia seed pudding in the Instant Pot, use the Yogurt setting or just low-pressure for a short time. This activates the chia more gently than a stovetop boil, and it avoids the mess of constant stirring.

Here’s the basic process:

• Blend mango, coconut milk, vanilla, and sweetener
• Stir in chia seeds
• Use the Yogurt function for 30 minutes to 1 hour
• Chill and thicken in the fridge for at least 2 hours

It’s hands-off magic. For exact measurements, scroll down to the recipe card.

Troubleshooting texture and sweetness

Too thin? Add another tablespoon of chia and chill longer. Too thick? Whisk in a splash of milk. Not sweet enough? A drizzle of honey or maple syrup fixes that. You can even fold in coconut yogurt or diced fruit.

For another fruity idea, don’t miss my strawberry rose water pudding or spiced apple chia pots.

Variations, Storage, and Serving Suggestions

Creative ways to serve mango chia pudding

Top it with toasted coconut, chopped pistachios, or a swirl of Greek yogurt. For an extra flair, layer it in jars with granola or my date almond crumble. It makes a beautiful brunch dish or dessert.

You can also freeze it in popsicle molds for tropical chia pops.

Storing mango chia pudding for meal prep

This pudding keeps in the fridge for 4–5 days in airtight jars. It may thicken further, so give it a stir before serving. You can make a big batch in the Instant Pot and portion it into jars for quick breakfasts.

If you like make-ahead options, try my chocolate tahini overnight chia or easy date balls.

FAQs

Can I mix chia seeds with mango juice?
Yes! Mango juice can replace part of the coconut milk. Just be sure it’s pure and unsweetened. The natural acidity may slow chia’s gelling time, so let it sit longer or use a 50/50 blend of juice and milk.

What cannot be mixed with chia seeds?
Avoid overly acidic liquids like citrus or pineapple juice alone—they may prevent full gelling. Also, hot water poured directly on dry chia can cause clumping.

Is chia pudding actually healthy?
Yes, chia pudding is rich in omega-3s, fiber, and protein. Combined with fresh fruit and healthy fats, it’s a balanced, plant-based meal or snack—perfect for digestion and sustained energy.

How to make a mango chia pudding?
Blend 1 ripe mango with 1 cup coconut milk, 1–2 tbsp maple syrup, and 1/2 tsp vanilla. Stir in 3 tbsp chia seeds, refrigerate 2–4 hours or use the Instant Pot yogurt setting. Serve chilled with toppings.

Conclusion: Your Spoonful of Sunshine

Whether you’re easing into breakfast or ending dinner with something tropical, mango chia seed pudding Instant Pot style brings ease, flavor, and nutrition to your bowl. With just a few ingredients and no-fuss prep, it’s a recipe worth repeating. Keep a batch in your fridge, and you’ll always have something nourishing and naturally sweet waiting for you.

Mango Chia Seed Pudding Instant Pot

Recipe by Ellie HarperCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories per serving

210

kcal

Chill Time

2

hours 

total time

155

minutes

Creamy, tropical mango chia pudding made in the Instant Pot with coconut milk and ripe mango. A quick and healthy make-ahead breakfast or light dessert.

Ingredients

• 1 ripe mango, peeled and chopped
  1 cup full-fat coconut milk
  3 tbsp chia seeds
  1–2 tbsp maple syrup (optional)
  1/2 tsp vanilla extract
  Pinch of salt

Directions

• Blend mango, coconut milk, maple syrup, vanilla, and salt until smooth.
  
• Pour into a bowl or jars and stir in chia seeds until fully combined.
  
• Cover and place jars on a trivet inside the Instant Pot.
  
• Use the Yogurt setting (Normal mode) for 30–60 minutes.
  
• Remove jars and refrigerate for at least 2 hours to thicken.
  
• Stir well before serving. Add toppings like mango, pistachios, or coconut flakes.

Notes

• Add 1 more tablespoon chia seeds for thicker texture.
  Use almond or oat milk instead of coconut if desired.
  Great for meal prep—store up to 5 days in the fridge.