Coconut-Chia Pudding with Mango Chutney
A creamy, healthy dessert featuring coconut-chia pudding topped with a sweet and tangy mango chutney for a refreshing Indian-inspired treat. This indian-inspired indian (vegetarian, gluten-free) ready in about 20 minutes blends chia seeds, coconut milk, medium, peeled and diced mango into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 260 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup coconut milk
- 1 medium, peeled and diced mango
- 1/4 cup, finely chopped onion
- 2 tbsp, chopped cilantro
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 cup, soaked and blended into a smooth paste cashews
Instructions
- Step 1: In a bowl, whisk together chia seeds, coconut milk, lime juice, and salt. Let sit for 15 minutes until the mixture thickens into a pudding.
- Step 2: In a separate bowl, combine mango, onion, cilantro, honey, and lime juice. Stir in cashew paste until smooth.
- Step 3: Chill the chia pudding in the refrigerator for at least 1 hour.
- Step 4: Serve the pudding in bowls, topped generously with the mango chutney. Garnish with additional mango slices and cilantro leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Chia Pudding with Mango Chutney take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Chia Pudding with Mango Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Chia Pudding with Mango Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Chia Pudding with Mango Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Chia Pudding with Mango Chutney vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
