Slim Mango Coconut Chia Cups

I discovered this pudding on a sweltering afternoon when my fridge felt too warm and my energy felt too low. A friend had just dropped off the most fragrant mangoes from her farmers market haul, and I needed something cold that wouldn't leave me feeling sluggish by mid-morning. That first spoonful, with the creamy coconut base giving way to bright mango, felt like I'd found a breakfast that actually wanted me to thrive.

I made this for my partner during a stretch when they were recovering from surgery and could only manage soft, gentle foods. Watching them actually look forward to breakfast instead of tolerating it reminded me that feeding someone well is sometimes the quietest act of care. Now whenever we need a moment that feels lighter, more intentional, we reach for these cups.

Ingredients

• Light coconut milk (400 ml): This is your creamy foundation, and the light version keeps things from feeling heavy—full-fat works too if you prefer extra richness, but the subtle coconut flavor lets the mango shine.
• Chia seeds (4 tbsp): These tiny seeds absorb liquid and create that pudding magic while delivering fiber and omega-3s that keep you satisfied long after breakfast ends.
• Maple syrup or agave (1–2 tbsp): Taste as you go here—ripe mangoes are naturally sweet, so you might need less sweetener than you'd expect.
• Pure vanilla extract (1/2 tsp): This deepens the coconut notes without announcing itself, creating a more sophisticated base for the mango.
• Ripe mangoes (2 whole fruits): The quality of your mangoes makes or breaks this dish—they should yield slightly to pressure and smell fragrant at the stem end.
• Lime juice (1 tsp): Just enough to brighten the mango and prevent it from tasting one-dimensional.
• Shredded coconut, seeds, and mint (for topping): These add texture and keep each spoonful interesting, so don't skip them even though they're marked optional.

Instructions

Mix your pudding base:

Whisk coconut milk, chia seeds, maple syrup, and vanilla together in a bowl until everything is evenly distributed. Wait five minutes, then whisk again—this prevents clumping and ensures the chia seeds stay suspended instead of sinking into a dense layer at the bottom.

Let time do the work:

Cover your bowl and refrigerate for at least four hours or overnight until the texture transforms into something spoonable and creamy. You can make this step in the evening and wake up to breakfast already waiting for you.

Blend your mango layer:

While the pudding chills, blend your diced mango with lime juice and optional maple syrup until completely smooth. Taste before adding sweetener—fresh, ripe mango might need nothing at all.

Assemble with intention:

Divide the thickened chia pudding evenly among four cups or jars, then spoon the mango purée over top in an even layer. This creates the beautiful visual contrast that makes people actually want to eat breakfast.

Top and serve:

Scatter shredded coconut, seeds, and fresh mint leaves over each cup right before eating if you want them to stay crisp and textured. If you're prepping ahead, keep toppings separate and add them when you're ready to eat.

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There's a particular quiet that happens in my kitchen when I'm assembling these cups on a Sunday morning—no rush, just the gentle clink of glasses and the smell of fresh mint being bruised between my fingers. It's the kind of breakfast that makes you pause instead of gulp, and somehow that small shift changes the whole day ahead.

Making Ahead and Storage

This recipe loves being prepared in advance, which means your busiest mornings can still include a nourishing breakfast. The chia pudding base keeps beautifully for up to three days in the refrigerator, and you can even prep the mango purée separately and combine them fresh just before eating. I always make four servings at once because the actual work takes longer to talk about than to execute, and having grab-and-go cups in my fridge feels like giving my future self a gift.

Customizing Your Cups

Once you understand how this pudding works, it becomes a template for whatever fruits and flavors you're craving that week. I've swapped mango for fresh berries, roasted peaches, and even a silky passion fruit curd when I wanted something more decadent. The coconut base remains constant while everything else can shift based on what your farmers market has or what your body is asking for.

Tips for Perfect Results

The small details are what transform this from a decent breakfast into one you actually look forward to eating. Using a blender instead of a food processor creates a smoother, silkier mango purée that spreads more evenly, though both work in a pinch. The texture should feel creamy but not gelatinous—if you end up with something too thick, you can gently whisk in a splash more coconut milk the next morning.

• Add a scoop of plant-based protein powder to the pudding mixture if you need extra staying power through your morning.
• Toast your coconut and seeds lightly before topping for deeper flavor and better crunch.
• Keep your mango and lime juice separate from the pudding until serving time if you're prepping more than a day ahead, as the acidity can slightly separate the coconut milk over time.

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This breakfast feels less like following instructions and more like creating a small ritual that belongs just to you. Whether it's the first thing you eat on a hectic Monday or a gentle way to start a slower weekend morning, these cups remind us that nourishing yourself well doesn't require hours in the kitchen.

Recipe FAQs

→ How long should the chia pudding chill?

Chill for at least 4 hours or overnight to achieve the perfect thick consistency.

→ Can I use other fruits instead of mango?

Yes, berries or peaches work well as alternatives for a similar fresh flavor.

→ What sweeteners can be used in this dish?

Maple syrup or agave syrup gently sweeten the pudding and mango layers according to taste.

→ Are there any suggested toppings for added texture?

Shredded coconut, pumpkin or sunflower seeds, and fresh mint add flavor and crunch.

→ Is this suitable for special diets?

This dish is vegan, gluten-free, and dairy-free, fitting many dietary preferences.