Vegan Mango Chia Cups (Printable)

Creamy chia pudding combined with luscious mango and coconut milk offers a vibrant tropical delight.

# Components:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced, approximately 2 cups
07 - 1 to 2 tablespoons fresh lime juice, to taste
08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream from chilled coconut milk can
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt until well combined. Mix thoroughly to prevent clumping of chia seeds.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture reaches a pudding-like consistency. Stir once after 30 minutes to break up any remaining clumps.
03 - Blend diced mangoes with lime juice and maple syrup if desired using a blender or food processor until smooth. Taste and adjust sweetness according to preference.
04 - Spoon a layer of set chia pudding into the bottom of each serving cup. Add a generous layer of mango purée on top. Repeat layering as desired, finishing with mango purée as the top layer.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if desired.
06 - Serve the pudding cups chilled immediately or refrigerate until serving time.

# Expert Advice:

01 -
  • It tastes indulgent and coconutty but requires zero cooking skill—just whisking and blending.
  • Prep happens hours ahead, so you're actually relaxed when guests arrive instead of stressed.
  • The texture contrast between creamy pudding and bright mango purée feels sophisticated without pretension.
02 -
  • Chia seeds absorb liquid aggressively, so if your pudding tastes thick after sitting, it's not ruined—you can thin it with a splash of additional coconut milk right before serving.
  • Mango ripeness changes everything; underripe mangoes yield thin, watery purée and sour flavor, while overripe ones become grainy and fermented-tasting—aim for that sweet spot where they smell heavenly and yield slightly to thumb pressure.
03 -
  • Shake your coconut milk can the night before, then refrigerate it upright—this helps the cream rise to the top in a consolidated layer that's easy to spoon off.
  • Serve these in clear glasses or cups, never bowls; half the joy is watching the layers shift as you eat, mango bleeding into cream at the spoon's edge.
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