Dr. Ruby's 'Must-Try' Mango Chia Seed Pudding

Dr. Ruby's 'Must-Try' Mango Chia Seed Pudding

Prep Time

15 minutes

Cook Time



6 people

How about a mango chia seed pudding recipe? Chia is showing up everywhere–why not in your dessert, too! With fresh mango, chia seeds, and a hint of spice, this is the perfect vegan sweet substitute.

For more tips and tricks, follow along with Dr. Ruby in the full video here.


  • 4 tablespoons Chia seeds
  • 2 bananas
  • 3/4 cup unsweetened coconut milk
  • 1-2 tablespoons coconut nectar (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon of cardamom
  • 3/4 cup strawberries, diced
  • 1.5 cups mango (fresh or frozen)


  • 1 Peel and mash bananas well with a fork in a bowl.
  • 2 Add Chia seeds to the banana mash and mix well.
  • 3 Add in coconut milk, vanilla, cinnamon, and cardamom to banana Chia seed mash.
  • 4 Whip with a whisk until well mixed and mixture becomes thick (about 1 minute). S
  • 5 et aside in refrigerator to set for at least 1 hour to overnight. (Alternative: for a creamier pudding, add Chia mix to blender and blend until smooth. Let set.)
  • 6 Add mango to blender and puree.
  • 7 Add 1 or 2 tablespoons of water if needed to get blender moving. Puree should be thick.
  • 8 Top Chia pudding evenly with mango puree, add diced strawberries on top. (Alternatively, separate Chia pudding into 4-6 even portions. Top with mango puree and strawberries; serve.)
  • 9 Refrigerate Chia pudding, covered, up to four days.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC