Vegan Mango Sago-Inspired Chia (Printable Page)

Tropical chia pudding layered with mango purée and coconut milk for a refreshing, plant-based delight.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced (approximately 2 cups)
07 - 1 to 2 tablespoons fresh lime juice
08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Step-by-Step Guide:

01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping.
02 - Cover and refrigerate for at least 2 hours or overnight until thickened to pudding consistency. Stir once after 30 minutes to break up any remaining clumps.
03 - Blend diced mangoes with lime juice and maple syrup if desired until smooth. Taste and adjust sweetness as needed.
04 - Once chia pudding is set, spoon a layer into each serving cup, followed by a generous layer of mango purée. Repeat layers as desired, finishing with mango purée on top.
05 - Crown each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if using.
06 - Serve immediately while chilled.

# Expert Tips:

01 -
  • It requires zero cooking and comes together in 15 minutes of hands-on time, leaving the fridge to do the heavy lifting while you live your life.
  • The texture play between creamy chia pudding, smooth mango purée, and fluffy coconut cream makes every spoonful feel indulgent without any guilt.
  • This recipe tastes fancy enough to serve guests but honest enough to eat straight from the cup while standing at the counter on a Tuesday.
02 -
  • An unshaken coconut milk can will give you mostly liquid with a thin layer of cream on top, so shake it like you mean it or your pudding will never thicken properly no matter how long it sits.
  • Mango quality makes or breaks this dessert—a mealy, unripe mango will taste disappointing no matter how much lime juice you add, so choose fruit that actually smells sweet and yields gently to pressure.
03 -
  • Buy your chia seeds from a bulk bin or reputable source because they're much cheaper and fresher than tiny pre-packaged jars, and fresher seeds will thicken better and taste cleaner.
  • If you have access to fresh tapioca pearls or sago, cook them according to package directions and fold them into the chia pudding for a more traditional texture that brings you closer to the original dessert this is inspired by.
Go Back