This thick and creamy mango chia pudding is packed with 16 grams of plant protein and no protein powder! Made with just 5 simple ingredients.
I’ve been on a chia pudding kick recently, originally as a substitute for yogurt (high protein vegan yogurt is hard to come by) which was mainly a vehicle for granola (another recent fixation). But this mango chia pudding is so good, it doesn’t even need toppings! The key is to use very sweet, ripe, juicy mangoes. It’s thick, creamy, naturally sweetened, and so satiating thanks to all the protein (16g) and fiber (12g)!
Key Ingredients
- Chia Seeds*⟶ You need chia seeds for this. It will not work with other seeds, except maybe ground flaxseeds but the color will be very brown.
- Silken Tofu* ⟶ Instead of protein powder, this chia pudding gets its extra protein from tofu! Silken tofu makes the chia pudding more thick and creamy than chia pudding made with just milk.
- Fresh Mango ⟶ Use a sweet, ripe, juicy mango. If your mango is ripe enough, you won’t need to add extra sweetener.
- Soy Milk ⟶ Depending on how thick you like your chia pudding, how juicy your mango is, and how soft your tofu is, you may or may not need to add milk. You can use other types of milk, but I prefer soy for extra protein.
- Lemon/Lime Juice ⟶ Just a little bit helps minimize oxidation of the mango, preventing the chia pudding from browning too much. Lime is especially tasty with mango! You can also try other acidic fruits like orange or pineapple juice (but maybe increase to 1 tablespoon).
Tips for Success
Add a little acid ⟶ Mangoes will oxidize once cut, causing them to turn brown-ish on the surface. Adding some acid (from lemons or limes) will slow down the oxidation, preserving the yellow hue of this mango chia pudding longer. Do note, however, that by the second or third day the color will be darker. This doesn’t affect the taste though!
Stir well ⟶ Chia seeds tend to clump together, so be sure to stir your pudding well. You may want to stir again after soaking for an hour or two if you notice any clumps. Clumped chia seeds will not absorb liquid as well, so your chia pudding won’t be as thick.
Mango Chia Pudding FAQ
How long does chia pudding last?
This mango chia pudding lasts 3-5 days in the fridge. Use fresh ingredients (not close to expiry, freshly opened soy milk) to make the chia pudding last as long as possible.
How do I serve chia pudding?
This chia pudding is delicious just on its own, especially with some extra mango pieces mixed in. But you can also top it with granola, shredded coconut, hemp seeds, almonds, or your favorite crunchy cereal!
Is chia pudding healthy?
Chia pudding is a deliciously healthy breakfast or snack. Chia seeds are high in protein, fiber, omega-3 fatty acids, and various micronutrients like calcium, magnesium, and phosphorus. This mango chia pudding has 16 grams of protein and 12 grams of fiber per serving!
More High Protein Breakfasts
If you make this mango chia pudding, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Protein Mango Chia Pudding
Ingredients
- 150 grams
silken tofu* - ½ cup (80g) fresh mango
- ¼ cup soy milk
- 1½ tsp lemon or lime juice
- 2 tbsp
chia seeds*
Instructions
- Blend: Add tofu, mango, soy milk, and lime juice to a blender and blend until smooth.
- Mix with chia seeds: Pour into a bowl with chia seeds and mix well, breaking up any clumps of chia seeds.
- Soak: Cover chia pudding and transfer to the fridge to thicken for at least 1 hour.
- Customize: Add more milk if you want a thinner pudding. If the chia pudding isn't sweet enough for you, you can add some maple syrup. If you have leftover mango, chop and mix it into the chia pudding.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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