Save My friend's kitchen in Bangkok had this magical quality on humid afternoons—sticky air, the sound of a blender whirring, and that unmistakable smell of fresh mango flesh. She'd make mango sago for us without fail, those chewy pearls suspended in creamy sweetness, and one day I thought: what if I brought this home but made it mine, without the dairy? This chia pudding version arrived almost by accident, a fusion born from craving that exact tropical comfort while honoring my plant-based kitchen.
Last summer I made these for a potluck where I knew nobody, and somehow the act of layering them in clear cups—watching the colors settle—became this meditative thing that calmed my nerves. When someone asked what was in them and I mentioned chia seeds and coconut milk, their eyes lit up; they'd never considered that combination. By the end of the night, I'd written the recipe on the back of someone's grocery list.
Ingredients
- Chia seeds: Half a cup might seem small, but they expand dramatically in liquid, creating that pudding-like texture that mimics sago beautifully—I've learned to whisk them immediately after adding liquid to prevent clumping.
- Full-fat coconut milk: Don't skimp here; shake the can well because the cream and liquid separate, and both matter for richness and consistency.
- Maple syrup: Agave works too, but maple adds a subtle earthiness that balances the tropical fruit perfectly.
- Vanilla extract: Just a teaspoon, but it rounds out the flavors in a way that makes people ask what's in it.
- Sea salt: A pinch cuts through the sweetness and keeps the pudding from tasting one-note.
- Fresh ripe mangoes: This is where everything lives or dies—choose ones that yield slightly to pressure and smell intensely fragrant, not hard or fermented.
- Lime juice: Freshly squeezed matters; bottled has a different acidity that can throw off the balance.
- Coconut cream: Spoon it off the top of a chilled can the night before; it's thicker and richer than the liquid underneath.
- Toasted coconut flakes: Toast them yourself if you can—five minutes in a dry pan transforms them from mild to nutty and aromatic.
- Fresh mint: Optional but it adds a cooling finish that feels intentional, not just decorative.
Instructions
- Combine your pudding base:
- In a bowl, whisk chia seeds, coconut milk, maple syrup, vanilla, and salt together immediately and thoroughly—this is where most people stumble, thinking they can pour and walk away, then wondering why they have clumps later. Work it for a full minute to distribute the seeds evenly.
- Let time do the work:
- Refrigerate for at least two hours, and honestly, overnight is better because the flavors meld and the texture deepens into something truly spoonable. Stir once halfway through if you remember, but don't stress if you forget.
- Prepare your mango layer:
- Blend diced mangoes with fresh lime juice and taste before adding sweetener—if your mangoes are naturally sweet, you might not need extra syrup. Blend until completely smooth; any chunks will sink to the bottom of your cups.
- Layer like you mean it:
- Start with chia pudding as your foundation, add mango purée generously, then repeat—this isn't a delicate operation, so don't overthink the thickness of each layer. The flavors will mingle anyway, and imperfection looks more authentic.
- Crown your cups:
- Just before serving, dollop coconut cream on top, scatter toasted coconut flakes, add fresh diced mango, and finish with mint leaves if you're using them. These toppings stay freshest added at the last moment.
- Chill and serve:
- These cups are meant to be cold—ice cold, actually—so if you have time, pop them back in the fridge for fifteen minutes before serving.
Save There was this moment when my partner tried one of these and just closed their eyes, and I realized this dessert had somehow become the thing we made when we wanted to feel like we were somewhere warmer, somewhere easier. It's never just been about feeding someone—it's been about sending them to Thailand or the Philippines or a beach that exists only in memory, via the simplest version of that journey.
When to Serve This
Summer gatherings are the obvious choice, but I've served these in November too, when the year felt heavy and everyone needed something bright. They travel well in mason jars, toppings packed separately, so they're perfect for picnics or office potlucks where you want to impress without fuss. The fact that they're fully plant-based means you're never excluding anyone from the table.
Flavor Customizations That Work
Vanilla is my baseline, but cardamom whispered into the pudding base transforms it into something more Middle Eastern, while a tiny bit of turmeric adds earthiness without changing the color dramatically. Passion fruit purée works beautifully alongside the mango, and I've added a tablespoon of coconut rum to the pudding layer when cooking for adults who enjoy that subtle warmth.
Make-Ahead Wisdom
The pudding and mango purée keep separately in the fridge for up to four days, which means you can layer these cups the morning of your gathering instead of the night before—they taste fresher that way. Assemble without the toppings, then add coconut cream, flakes, and mint no more than an hour before serving so they stay vibrant and textured.
- Coconut milk that separates in the can is a feature, not a bug—use both the cream and liquid for proper consistency.
- If you want extra texture, fold small cubes of fresh mango into the set pudding before layering to echo the traditional sago experience.
- Toasted tapioca pearls can replace or join the chia seeds if you're chasing that specific nostalgic mouthfeel.
Save This dessert lives in that perfect space between healthy and indulgent, where nobody feels like they're sacrificing anything. Make it when you want to feel like you're giving someone something precious, because somehow, you are.
Recipe Questions
- → How do I prevent chia seeds from clumping?
Whisk chia seeds vigorously into the liquid and stir again after 30 minutes during chilling to break up clumps for a smooth texture.
- → Can I use fresh coconut milk instead of canned?
Freshly extracted coconut milk can be used, but ensure it is well shaken and full-fat for creaminess similar to canned versions.
- → What is the best way to sweeten the pudding naturally?
Maple syrup or agave syrup adds a gentle sweetness without overpowering the natural flavors of mango and coconut.
- → How long should the pudding chill for best texture?
Refrigerate for at least 2 hours or overnight to allow the chia seeds to fully absorb liquid and thicken into a creamy consistency.
- → Can I add other tropical fruits to the layers?
Yes, small cubes of fresh pineapple or papaya can complement the mango layer, adding variety and brightness.