A sunshine-filled, tropical treat that’s as easy to make as it is satisfying to eat. This mango parfait and chia pudding is naturally vegan, refined sugar free and packed with texture. It makes a brilliant make-ahead breakfast or a light and luscious dessert. Whether you portion it into two large servings or four small ones, it’s guaranteed to be a hit. We first had this as a breakfast treat when we were staying at the Marriott in London’s County Hall. It was perfect to start the morning with and after that we knew we had to recreate it.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Table of Contents
What is mango parfait and chia pudding recipe?
Imagine a breakfast or snack that feels like sunshine in a glass – that’s this mango coconut chia pudding. At its heart, it’s a layered tropical parfait made with creamy coconut milk, nutrient-packed chia seeds, and juicy ripe mango, finished with a sprinkling of dried coconut and banana chips for crunch.
The chia seeds work their magic while chilling, transforming the coconut milk into a silky, spoonable pudding. Meanwhile, the mango is blitzed into a smooth purée that brings a bright, fruity contrast to the creamy base. It’s light, nourishing and bursting with natural sweetness – the kind of feel-good food that’s just as perfect for a midweek breakfast as it is for an elegant weekend treat.
What does it taste like?
The first spoonful greets you with the tropical creaminess of coconut, rich and velvety but never heavy. Then comes the mango – fresh, fruity and vibrant – bringing a tangy-sweet balance that lifts the whole dish.
As you dig deeper, the textures play together beautifully. The chia pudding is soft and pudding-like, while the coconut flakes and banana chips on top add a satisfying crunch. It’s a mix of smooth, juicy and crispy that makes each mouthful a joy. Altogether, it tastes like a tropical holiday in dessert form – cooling, comforting, and absolutely moreish.
Why you’ll love this mango parfait and chia pudding recipe
Here’s why this sunny little number might just become your new favourite fridge staple:
Tropical, creamy and refreshing: The combination of coconut, mango and chia creates a pudding that’s not only satisfying and nourishing, but also bursting with fresh, fruity flavour. It’s like a tropical breeze in a bowl.
Ridiculously easy: Stir, blend, chill – that’s it! With just a few minutes of prep time and zero cooking required, it’s the ultimate no-fuss treat.
Naturally vegan and gluten-free: No need for substitutions – this recipe is plant-based and free from gluten as it is. Great for sharing with a crowd or prepping ahead for the week.
Meal-prep friendly: Make a batch, pop them in jars, and you’ve got a grab-and-go breakfast or snack sorted for the next few days.
Beautiful to serve: Those layers of golden mango and creamy pudding look utterly gorgeous in a glass. Finish with coconut and banana chips, and it’s practically begging for its close-up.
Key ingredients
Chia seeds
These tiny nutritional powerhouses absorb liquid and expand to create a thick, pudding-like texture. They’re high in fibre, a good source of plant-based omega-3 fatty acids, and help keep you feeling full.
Full-fat coconut milk
This provides the creamy base and rich flavour of the pudding. Full-fat coconut milk gives the best texture – smooth, luscious and satisfying. Shake the can well before using.
Ripe mango
For the purée layer, ripe mango adds a naturally sweet and fragrant burst of tropical flavour. Look for one that gives slightly when pressed and has a fruity aroma.
Banana chips & dried coconut flakes
These are the finishing touch – bringing a crunchy texture and extra tropical flavour to contrast the creamy pudding. Add just before serving to keep them crisp.
Ingredients
Makes 2 extra-large or 4 medium servings
- 400ml canned full-fat coconut milk
- 4 tbsp chia seeds
- 2 medium or 1 large ripe mango
- handful of dried coconut flakes
- handful of banana chips
How to make our mango parfait and chia pudding
Step 1
In a medium bowl, stir together the coconut milk and chia seeds. Cover and refrigerate for at least 30 minutes, or overnight if prepping ahead.
Step 2
Meanwhile, peel and chop the mango, then blend until smooth to make a purée.
Step 3
Spoon a layer of mango purée into the bottom of each glass or container. Top with the chia pudding, then finish with a scattering of dried coconut flakes and banana chips. Serve chilled.
Variations
- Use another fruit: Try puréed strawberries, passionfruit, pineapple or papaya instead of mango.
- Add a swirl: Stir some of the purée into the chia pudding itself for a ripple effect.
- Make it extra indulgent: Add a drizzle of maple syrup or a dollop of coconut yoghurt on top.
- Try different toppings: Toasted almonds, cacao nibs, granola or fresh berries all work well.
Serving suggestions for mango parfait and chia pudding
This pudding is perfect served in glasses or jars for an easy breakfast or elegant dessert. Add a spoonful of yoghurt or a few fresh mint leaves for a little something extra. For extra crunch, top just before serving so the toppings stay crisp.
Frequently asked questions
Can I make this in advance?
Yes – it actually improves with a bit of time in the fridge. Just add toppings right before serving to keep them crunchy.
How long will it keep in the fridge?
Stored in a sealed container, it will last up to 4 days in the fridge.
Can I use light coconut milk?
You can, but it won’t be as creamy. For the best texture, full-fat is recommended.
Do I have to use mango?
Not at all – any ripe, juicy fruit will work. You could also use frozen mango, just defrost it before blending.
What if I don’t have chia seeds?
This recipe relies on chia for its texture, so they’re essential. Flaxseed won’t give the same result.
Nutritional information (per medium serving)
Calories: approx. 230 kcal
Fat: 16g
Saturated fat: 14g
Carbohydrates: 18g
Sugars: 11g (from mango and coconut milk)
Fibre: 5g
Protein: 3g
Salt: 0.02g
Please note: These figures are estimates based on standard products and may vary depending on the specific brands or portions used.
Made it? we’d love to see
If you whip up this tropical mango chia parfait, don’t forget to show us your delicious creation. Tag us on Instagram – https://www.instagram.com/globalmouse/ – we absolutely love seeing your homemade versions. Whether it’s for breakfast, dessert or a snack on the go, your layered beauties might just make our day (and maybe even our feed). 🌴🥭✨
Mango parfait and chia pudding
Ingredients
Method
- In a medium bowl, stir together the coconut milk and chia seeds. Cover and refrigerate for 30 minutes, or until thickened to a pudding-like consistency.
- Meanwhile, blend the mango until completely smooth.
- Spoon a layer of mango purée into the bottom of 2 large or 4 medium serving glasses or jars.
- Top with the chia pudding, then finish with coconut flakes and banana chips.
Notes
- For extra flavour, add a pinch of vanilla or a drizzle of maple syrup to the coconut milk before mixing.
