No-Bake Coconut Mango Pudding with Chia Seeds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing and naturally sweet no-bake pudding combining tropical mango and creamy coconut milk, thickened with chia seeds for a healthy treat. This Mediterranean-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers ripe mango, full-fat coconut milk, chia seeds into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 10 min Serves 4 Mediterranean cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a blender, combine 1 cup peeled, cubed ripe mango, 1 cup full-fat coconut milk, 2 tbsp honey, and 1 tsp vanilla extract. Blend until smooth and creamy.
  2. Step 2: Pour the mango-coconut mixture into a bowl and whisk in 3 tbsp chia seeds until evenly distributed.
  3. Step 3: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb liquid and thicken into pudding.
  4. Step 4: Before serving, stir the pudding gently to loosen it. Divide into 4 serving glasses or bowls.
  5. Step 5: Garnish each pudding with 2 tbsp toasted shredded coconut and fresh mint leaves if desired. Serve chilled for a cooling tropical dessert.

Related recipes