No-Bake Mango Coconut Chia Pudding with Toasted Almonds

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

A tropical, no-cook chia pudding with ripe mango puree and creamy coconut milk topped with crunchy toasted almonds for a perfect summer dessert or breakfast. This summer cookout recipe (vegan), ready in about 10 minutes, pairs chia seeds, coconut milk, and ripe mango for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 4 280 cal/serving

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Ingredients

1/3 cup chia seeds
1 1/4 cups full-fat coconut milk, canned
1 large ripe mango, peeled and diced
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup toasted sliced almonds
1 tsp finely grated lime zest
for garnish fresh mint leaves, optional

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Instructions

Step 1: In a medium bowl, combine 1/3 cup chia seeds, 1 1/4 cups full-fat canned coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract. Whisk well to prevent clumps and let sit for 5 minutes. Whisk again and cover, refrigerate for at least 4 hours or overnight until thick and pudding-like.
Step 2: While pudding sets, puree 1 large peeled and diced ripe mango in a blender until smooth.
Step 3: Just before serving, stir the mango puree into the chilled chia pudding gently to create a marbled effect or mix completely for uniform flavor.
Step 4: Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
Step 5: Divide the pudding into 4 serving glasses or bowls, sprinkle each with toasted almonds, 1 tsp finely grated lime zest, and garnish with fresh mint leaves if desired for a bright, tropical finish.