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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend the mango until a puree forms. Add water if needed to achieve a smooth consistency.
Mix the chia seeds, mango puree, maple syrup, and yoghurt together in a bowl until well combined.
Microwave the chocolate in 30-second intervals, stirring after each interval, until melted.
Spread the melted chocolate over the top of the pudding.
Refrigerate the pudding for 2–8 hours until set, then enjoy!
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You can use any type of yoghurt for this recipe. Coconut yoghurt adds a unique flavor, but feel free to substitute with your favorite variety.
If your mango is not blending smoothly, add a splash of water to help create a puree.
For a thicker pudding, refrigerate overnight instead of 2–8 hours.
Can I use frozen mango?
Yes, you can use frozen mango. Just thaw it slightly before blending to make it easier to puree.
How long can I store the pudding?
You can store the pudding in the refrigerator for up to 3 days in an airtight container.
Can I skip the chocolate topping?
Yes, the chocolate topping is optional, but it adds a nice contrast to the fruity pudding.
What can I use instead of maple syrup?
You can substitute maple syrup with honey, agave syrup, or any sweetener of your choice.
Do I need to stir the pudding while it sets?
No, once mixed, you can let the pudding set undisturbed in the refrigerator.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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