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 developed and reviewed.

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, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 4 280 cal/serving

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Ingredients

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

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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.