No-Bake Mango Coconut Chia Pudding with Toasted Pistachios
A refreshing vegan pudding made by soaking chia seeds in creamy coconut milk and sweet mango puree, topped with crunchy toasted pistachios. This general-inspired vegan (vegan) ready in about 10 minutes pairs chia seeds, full fat canned coconut milk, peeled and diced 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.
Ingredients
- 1/3 cup chia seeds
- 1 1/2 cups, full fat canned coconut milk
- 1 cup, peeled and diced ripe mango
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup, toasted and roughly chopped pistachios, shelled
- 1 teaspoon, for garnish lime zest
Instructions
- Step 1: In a blender, combine 1 cup peeled and diced ripe mango, 1 1/2 cups full-fat canned coconut milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Blend until smooth and creamy.
- Step 2: Pour the mango coconut mixture into a medium bowl and whisk in 1/3 cup chia seeds until evenly distributed.
- Step 3: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
- Step 4: Before serving, stir the pudding well and divide into 4 serving glasses. Top each with 1 tablespoon toasted and roughly chopped pistachios and sprinkle 1 teaspoon lime zest over all for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Chia Pudding with Toasted Pistachios take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Mango Coconut Chia Pudding with Toasted Pistachios?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chia seeds from drying out.
Can I substitute ingredients in No-Bake Mango Coconut Chia Pudding with Toasted Pistachios?
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 No-Bake Mango Coconut Chia Pudding with Toasted Pistachios 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 No-Bake Mango Coconut Chia Pudding with Toasted Pistachios vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
