Mango Vanilla Chia Seed Pudding

Photo: Julie Andrews

I’m super stoked for chia seed pudding right now. I can honestly say I’ve never been one to crave such a thing, and I kind of put off trying it for the longest time because it seemed too … healthy. Which sounds crazy, being a dietitian and all, but I just never expected chia seeds to be so delicious in pudding form.

Here’s my best description of chia seed pudding: Tapioca pudding.

Do you remember tapioca pudding? This seriously reminds me of it because it has that same texture. Kind of gelatinous, but in a good way, and super creamy and packed with vanilla (I love vanilla) and just … comforting. It may look and sound a little weird, but trust me on this one: You’re going to love it.

Also, I made chia seed pudding even better because now it’s a fruit parfait. It’s all that creamy vanilla chia pudding with a thick layer of sweet and delicious mango puree, which is just mango, milk or water and a hint of extra sugar. Mango Vanilla Chia Seed Pudding - Topped with a few berries and some fresh mint, you’ll feel like you’re on a tropical island somewhere having a super indulgent treat, but one that’s super good-for-you … shhhhhh.

Or, maybe it’ll take you back to your childhood — like me — when you used to eat tapioca pudding right out of the little perfect-portion plastic cups.

Mango Vanilla Chia Seed Pudding

Serves 6


Vanilla Chia Seed Pudding

  • ½ cup chia seeds
  • 2½ cups milk of choice
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 teaspoon sweetener of choice
  • Pinch of coarse salt

Mango Puree

  • 2 cups frozen mango chunks
  • ½ cup milk of choice or water
  • 1 teaspoon sweetener of choice


  • Fresh berries
  • Sprigs of fresh mint


  1. In a medium glass bowl, whisk together chia seeds, milk, vanilla extract, sweetener and salt. Let sit 10 minutes, then whisk again. Cover and place in the refrigerator for 4 hours or overnight.
  2. Place mango, milk or water and sweetener in a blender and puree until smooth.
  3. Scoop chia seed pudding into dessert glasses and top with mango puree. Garnish with berries and mint.

Note: Chia seed pudding and mango puree will last up to 4 days in the refrigerator.

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Julie Andrews
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.