Mango chia seed pudding
Mango chia seed pudding is a easy Thai-inspired recipe that serves 2. 470 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 8 hrs 12 min | Cook: 5 min | Total: 8 hrs 32 min
Cost: $8.84 total, $4.42 per serving
Ingredients
- 1 cup Water (for chia pudding base)
- 1 can (13.5 oz) Coconut Cream (full‑fat canned coconut cream, shaken before opening)
- 5.5 tablespoons Chia Seeds (adjust to 5‑6 tbsp for desired thickness)
- 1 tablespoon Honey (natural sweetener; add more to taste)
- 1 cup Frozen Mango Chunks (can substitute fresh ripe mango, same volume)
- 0.5 medium Banana (optional, adds extra creaminess)
- 1 teaspoon Extra Honey for Drizzle (optional topping)
Instructions
Combine Chia Base
In a mixing bowl, whisk together 1 cup water, the whole can of coconut cream, 5½ Tbsp chia seeds, and 1 Tbsp honey until evenly distributed.
Time: PT5M
Refrigerate to Set
Cover the bowl and place it in the refrigerator. Let the chia mixture sit overnight (about 8 hours) until it thickens to a pudding‑like consistency.
Time: PT8H
Prepare Mango‑Banana Puree
While the pudding sets, place 1 cup frozen mango chunks in a microwave‑safe bowl, microwave on high for 30‑45 seconds, then blend with half a banana (optional) until completely smooth.
Time: PT5M
Assemble and Serve
Divide the chilled chia pudding into two serving bowls. Spoon the mango‑banana puree over the top, drizzle with a little extra honey, and enjoy immediately.
Time: PT5M
Nutrition Facts
- Calories
- 470
- Protein
- 12 g
- Carbohydrates
- 90 g
- Fat
- 60 g
- Fiber
- 18 g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free, Paleo‑Friendly (if honey is acceptable), Whole30‑Friendly (use maple syrup instead of honey)
Allergens: Honey
Ingredient Substitutions
- Instead of Coconut Cream: Coconut milk (use 1.5× amount), Almond cream
- Instead of Chia Seeds: Flax seeds (different texture), Hemp seeds
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Frozen Mango Chunks: Fresh mango, Papaya chunks
- Instead of Banana: Mango only, Peach puree
- Instead of Extra Honey for Drizzle: Maple syrup, Agave nectar
Equipment Needed
- Mixing Bowl
- Spoon or Whisk
- Refrigerator
- Microwave
- Blender or Food Processor
- Serving Bowls
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Ensuring the chia seeds are fully dispersed in the liquid before refrigerating.
- Allowing the mixture to rest undisturbed for at least 8 hours for proper thickening.
- Blending the mango (and optional banana) until completely smooth to avoid grainy texture.
Chef Tips from the Video
- Use full‑fat coconut cream for the richest, creamier texture.
- Toast chia seeds lightly in a dry pan for a nuttier flavor before mixing.
- Choose ripe, fragrant mangoes; frozen mangoes work best when they’re already sweet.
- A tiny pinch of sea salt on the finished dish balances the sweetness.
Troubleshooting
Pudding is too thick.
Stir in a little extra water or coconut milk (1‑2 Tbsp at a time) until the desired consistency is reached.
Pudding is too runny.
Add 1‑2 more teaspoons of chia seeds, mix well, and let sit an additional 30 minutes in the fridge.
Mango puree is grainy.
Blend longer or add a splash of coconut milk; you can also pass the puree through a fine mesh sieve.
Flavor is bland.
Add extra honey, a pinch of sea salt, or a dash of vanilla extract to the chia base before chilling.
Storage
Refrigerator: Store the chia pudding, covered, for up to 4 days. Keep the mango puree separate and combine just before eating.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours after assembly.
Make-Ahead Tips
- Prepare the chia pudding up to 3 days in advance; keep it sealed in the refrigerator.
- The mango puree can be made ahead and stored in an airtight container for 2 days.
- Assemble just before serving to keep the topping fresh.
Frequently Asked Questions
What is the cultural significance and history of mango sticky rice in Thai cuisine?
Mango sticky rice, or khao niew mamuang, is a beloved Thai dessert traditionally served during the mango season (April‑May). It celebrates the sweet, ripe mango paired with coconut‑infused glutinous rice, symbolizing the harmony of sweet and savory in Thai culinary tradition.
How does mango sticky rice inspired chia pudding differ from the authentic Thai dessert?
The chia pudding replaces glutinous rice with nutrient‑dense chia seeds, creating a lighter, no‑cook version. While it keeps the classic flavors of coconut, mango, and a touch of honey, the texture is more pudding‑like rather than the chewy rice base.
What regional variations of mango sticky rice exist within Thailand?
In Northern Thailand, the dessert may be served with black sticky rice and a drizzle of palm sugar syrup. In the South, coconut milk is often enriched with pandan leaves for extra aroma. Some regions also add toasted mung beans or sesame seeds as garnish.
On what occasions is mango sticky rice traditionally served in Thai culture?
Mango sticky rice is commonly enjoyed during the annual mango harvest, at family gatherings, festivals, and as a special treat after Buddhist holidays. It’s also a popular street‑food dessert during warm summer months.
What authentic ingredients are used in traditional mango sticky rice and what are acceptable substitutes for a chia pudding version?
Traditional ingredients include glutinous (sticky) rice, coconut milk, palm sugar, and ripe mango. In the chia pudding version, chia seeds replace the rice, coconut cream stands in for coconut milk, and honey or maple syrup substitutes palm sugar. The mango remains the same.
What are the most common mistakes to avoid when making mango sticky rice chia pudding?
Common errors include not whisking the chia seeds thoroughly, which leads to clumps, and refrigerating for too short a time, resulting in a runny texture. Also, over‑blending the mango can make the puree watery; blend just until smooth.
Why does this recipe use a full can of coconut cream instead of coconut milk?
Coconut cream provides a richer, thicker mouthfeel that mimics the creamy coconut sauce of the original dessert, while coconut milk would be too thin and could make the pudding watery.
Can I make the mango sticky rice chia pudding ahead of time and how should I store it?
Yes. Prepare the chia base up to three days in advance and keep it sealed in the refrigerator. Store the mango puree separately in an airtight container for up to two days. Assemble just before serving for the best texture.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑based, whole‑food recipes that are nutritious, approachable, and often feature creative twists on classic dishes, emphasizing minimal processing and sustainable ingredients.
How does the YouTube channel The Plant Slant's approach to Thai‑inspired desserts differ from other cooking channels?
The Plant Slant adapts traditional Thai desserts into vegan or vegetarian formats using pantry‑friendly ingredients like chia seeds and coconut cream, whereas many other channels stick to the classic rice‑based methods or use dairy products.
Last updated: September 3, 2026
