My husband was the one who created this Coconut Chia Pudding with Dried Mango. We love, love, love fresh mango and we haven’t purchased a box yet this summer. But we have dried mango that we get from Costco that help curb the craving.

One day, while he was creating a chia pudding, I saw him cutting strips into it and thought that it was genius!

Dried mango is already delicious on its own, but when soaked overnight, it will soften and plump up a little, and get a new silkier texture, similar to fresh mango!

Dried mango is convenient to have at home when you don’t have fresh fruit or haven’t done groceries for the week.

I tried the mango chia pudding the next day and was really impressed with the flavor. I must say I was never a huge chia pudding fan (though I’ll eat it if he makes it–but I was never inspired enough to make my own), but this changed me! I now love chia pudding and am brainstorming of all the flavor combinations I can make with it. Stay tuned as there will for sure be more Chia Pudding Recipes to come.

Picture Walk

Here’s our Coconut Chia Pudding with Dried Mangoes:

Ingredients- to make four 8oz mason jar cups

1-1.5tbsp chia seeds per cup

1tsp maple syrup or honey to sweeten (date syrup could work too)

1 piece dried mango cut into small pieces per cup

1 can coconut milk divided equally amongst the 4 jars (it filled up about 1/2 of the mason jar)

Rice milk or water to dilute the coconut milk

**Note: Feel free to distribute the can of coconut milk between 6 or even 8 8oz jars and fill the rest with ricemilk for a lighter chia pudding.


1- Put 1.5-2 tbsp chia seeds into 8oz mason jar.

2- Add a later of cut up slivers of dried mango.

3- Pour in about half (or 1/4 works too) jar worth of coconut milk

4- Fill the rest of the mason jar with either rice milk or water.

**Note: Feel free to also fill the mason jar with either all milk, almond milk or rice milk. If using oat milk, I think it’s thick like the coconut milk in the can, so I would add water to it too.

5- Add in 1 tsp maple syrup or sweetener of choice

6- Give everything a good stir and put it in the fridge overnight or it can get clumpy (though I must say a few clumps of chia reminds me of the black cheery tapioca pearls- not always a bad thing).

7- Take it out of the fridge and give it a quick stir– eat it right out of the mason jar.

**Optional- Add granola, coconut flakes, hemp heart seeds to the topping for an added layer of flavor, protein and /or crunch. I think a pomegranate topping would go nicely with the dried mango, giving it a passion fruit type of tart and tropical taste. Haven’t tried it yet, but I plan to when the opportunity arises. We added fresh plump sweet blueberries to ours– it’s really good and goes rather well with the newly plumped up mango.

We added fresh blueberries and Early bird Granola (one of our favorite granola) topping to go along with the. It was the perfect Chia Pudding Dessert!

What are your favorite chia pudding toppings or ways to prepare and eat it?

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