Mango Cardamom Chia Pudding is an easy make-ahead treat or healthy breakfast! High in fiber, gluten-free, 21 Day Fix friendly, and Weight Watchers friendly!
Hey guys! This is an older recipe (one of my very earliest!), and I've updated it to make it thicker and more delicious, plus I've added some tips and tricks to make this post as useful as possible. I hope it's helpful!
Table of Contents
- Frequently Asked Questions
- Ingredients and Substitutions
- Step-By-Step Guide with Photos
- Variations
- Storage
My friends, it's currently springtime, the birds are chirping, the flowers are blooming, and there's fresh mango in my bowl. And sure, you can get fresh mango all year long these days, but it's still a gosh darned spring-y, summer-y delight.
And mango plus cardamom? Those are flavors that go together like peanut butter and jelly, like enormous quads and Autumn Calabrese, like goat cheese and sweet potatoes, like fried chicken and guilt (but really, just make these air-fried chicken tenders instead!), like veggies and 21 Day Fix Ranch, like... you get the picture.
Anyway, like everyone else lately, I've been trying to make sure I'm getting enough fiber in my day, and these tasty little summery treats (or breakfasts, if you're like me!) have over 9 grams, so they go a long way towards that goal!
And if you've never bought a mango before (and mango margaritas don't count), don't fret! I know how intimidating unfamiliar produce can be, just head straight to the FAQ section of this post and I'll give you all the info you could want. I know how intimidating unfamiliar produce can be!
Ok, let's do a little Q&A then I'll show you how to make it!
Frequently Asked Questions
What is chia seed pudding?
Chia seed pudding is a thick, tapioca pudding-like treat that is made by thickening milk or a non-dairy milk alternative with chia seeds and sweetened with sugar or another sweetener.
When chia seeds soak in a liquid, they expand and thicken that liquid. ✨magic✨
Can I make this chia pudding with different flavors?
Absolutely! This is a very basic chia seed pudding recipe that you can play with in a million ways. It's actually a really fun way to meal prep for the week because it doesn't take much extra time and you can have a lot of variety.
Make it yours by swapping out spices (or leaving them out entirely), using different fruits, adding nuts or nut butters, chocolate chips, etc..
Can you freeze chia seed pudding?
Yes! Chia pudding freezes well, so feel free to freeze in individual portions and then just thaw it in the refrigerator.
How do you know when a mango is ripe?
Unlike some kinds of produce, the color on the outside has nothing to do with ripeness (just like an apple). It's ripe when it starts to soften.
Ideally, you're looking for it to be soft, but not squishy. Similar to what you'd look for in a peach or an avocado. When you buy it, it'll likely be very hard. Leave it out on the counter for a few days until it gives to gentle pressure. Once it's ripe, stick it in the fridge until you're ready to use it. It'll last several more days in the fridge.
How do you cut a mango?
You'll slice off the "cheeks" of the mango around the large flat seed, then score it (like you might an avocado), then pop it inside out to slice of the cubes that the scoring creates.
Can I use frozen mango for this chia seed pudding recipe?
Yes! I've tested this with frozen (thawed) mango, and it was still delicious!
I let the mango thaw overnight in the fridge. This is particularly convenient for this recipe since the chia pudding also has to sit overnight, I just pull out the amount of mango I'm going to need at the same time. 🙌
What is cardamom?
Cardamom is a sweet Indian spice; it'll be love at first smell, I promise. It's used in both sweet and savory dishes, such as puddings (like this one!) and curries.
Ingredients & Substitutions
Substitutions:
- any other type of milk you have on hand
Substitutions:
- any other natural sweetener you have on hand (just be sure not to use honey if you're trying to keep it vegan).
Substitutions:
- If you don't have cardamom, you can just leave it out and you'll have a delish mango chia seed pudding!
Substitutions:
- Frozen, thawed mango
- Any fruit you have on hand
- The cardamom chia pudding would still be delicious without any fruit at all if you're out!
See recipe card for quantities.
How to make Mango Cardamom Chia Pudding
In a container with a tight-fitting lid, add the chia seeds and cardamom. Mix in the almond milk.
Cover with the lid and refrigerate overnight. When you're ready to eat it, mix in your sweetener of choice, top with the chopped mango, and enjoy!
Variations
Mango Cardamom Chia Seed Pudding is really just my favorite way to make a basic chia pudding. You can change it up in so many ways.
- Protein boost - add a scoop of your favorite protein powder
- Spices - leave out the cardamom all together or swap it out for cinnamon, nutmeg, ginger, pie spice, etc!
- Extracts - try adding some vanilla, orange, almond extract, etc.., you can really play with flavors here!
- Fruit - swap out the mango for a different fruit (or a mixture!)
- Add nuts / nut butters
- Add chocolate chips
And while you're at it, make sure to check out this protein-packed Strawberry Cheesecake Chia Pudding!
Storage
The cardamom chia pudding will last 4-5 days in the refrigerator.
It'll keep in the freezer well for several weeks.
Don't forget to save this High Fiber Mango Cardamom Chia Pudding recipe to Pinterest ⇓
📖 Recipe
Mango Cardamom Chia Pudding
Mango Cardamom Chia Pudding is the high-fiber, gluten-free, make-ahead, sweet treat (or even breakfast!) that you need!!
Ingredients
- 2 Tbs chia seeds
- ½ cup unsweetened almond milk (plain or vanilla)
- ¼ teaspoon ground cardamom
- 1-2 teaspoon sugar, honey, or whatever natural sweetener you prefer (note: this gets added right before serving!)
- ½ cup mango, fresh or thawed from frozen, chopped
Instructions
- In any container with a tight-fitting lid, mix together the chia seeds, almond milk, and cardamom until well combined. (For some reason, chia pudding tastes sweeter if you mix in the sugar right before you eat it, I don't know why, but that's why it doesn't get added in this step!)
- Refrigerate overnight. I like to wait 10 minutes or so and give it a little shake or another stir to distribute the seeds more evenly, but it isn't strictly necessary.
- When you're ready to eat, just mix in your sweetener of choice, and top your pudding with the chopped mango. Enjoy!
Notes
You can make several of these at the beginning of the week. They keep really well!
21 Day Fix Container Counts per Serving: 1 Orange, ½ Purple, Sweetener teaspoon (however many you used)
Weight Watchers Points:Mango Cardamom Chia Pudding
Recommended Products
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Nutrition Information:
Yield: 1 Serving Size: entire recipeAmount Per Serving: Calories: 214Total Fat: 9gCarbohydrates: 31.5gFiber: 9.5gProtein: 5.2g
If you guys give this Mango Cardamom Chia Pudding recipe a try, let me know what you think! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Torrey says
This has been sitting in my fridge for a day and a half and still just looks like a bowl of milk with chia seeds floating in it. I've made chia seed puddings before and never had a problem with them not thickening. The usual recipe I do is 1 cup milk, 1/4 cup chia seeds. I think I'll try adding the extra milk and seeds to see if it'll help. I really have been dying to try this one because I love mango and am interested in trying it combined with cardamom.
Stephanie says
Hmm... I'm not sure why it didn't set up. It isn't as thick as a regular pudding, but shouldn't be thin like milk either. You can definitely add extra chia seeds as long as you aren't doing 21 Day Fix. Hope you love the flavor combo, it's a fave of mine!
karrie @ Tasty Ever After says
Fried chicken and guilt go together so well. We actually ate fried chicken recently and after the first bite, I turned to my husband and said "We need to start P90X again". Oh that darn guilt gets me every single time!
I'm a huge fan of cardamon and mango so this recipe is a big 2 thumbs up!!!! Glad to know you took one for the team and tested out the frozen mango because I always have a bag of organic in my freezer. I also have all the ingredients on hand so may just whip this up today. Thanks dude for sharing 🙂
Stephanie says
Right?! Oh, the guilt! #januaryiscoming #thankgoodness - Yeah, I was SO glad that the frozen mango worked out so well. My store (well the one that I used when I made this recipe) always had mangos but they were never ripe and this girl isn't super great at the waiting game so... 😉 Anyway, thanks, Karrie, I hope you like it! XOXO
Kari says
I tried this the other day and the flavor was very yummy although it was not thick at all...Did I do something wrong?
Stephanie says
Hmm... how long did you refrigerate it? The longer it sits, the thicker it gets. It doesn't get quite as thick as traditional pudding, but it should have thickened up nicely for you. So sorry it didn't work out for you, I'm not sure how long you let it refrigerate, but maybe try letting it refrigerate longer next time? That's the only thing I can think of that could have affected the thickness... unless you used too much milk or too few chia seeds?
Kim says
My family has nut allergies. Can I substitute coconut milk for the almond milk?
Stephanie says
Yes, absolutely! As long as you're using a coconut milk beverage like the kind by So Delicious, the container equivalents will be the same. I always have almond milk on hand, but coconut milk would be delicious, I'm going to have to try that!