When you're looking for a refreshing, healthy treat that feels like a tropical vacation in a bowl, this Mango and Dragon Fruit Chia Pudding Recipe is exactly that. It's perfect for a make-ahead breakfast or a light dessert on warm days. I love how the vibrant colors brighten up the fridge and how the silky texture keeps you coming back for spoonful after spoonful.
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Why This Recipe Works
I've found that this Mango and Dragon Fruit Chia Pudding Recipe nails the balance between creamy, fruity, and lightly sweet, while being incredibly easy to throw together. The dragon fruit gives a subtle earthiness and an eye-catching pink hue, while the mango adds pure tropical sweetness that brightens every bite.
- Consistent Texture: Soaking chia seeds in milk overnight leads to the perfect, pudding-like consistency without lumps or clumps.
- Deep, Balanced Flavor: The natural sweetness of mango and maple syrup pairs beautifully with the gentle vanilla and mild dragon fruit tang.
- Simple Ingredients: Just a handful of fresh fruit, chia seeds, and pantry staples for a wholesome dish.
- Fast Prep, Big Payoff: Minimal hands-on effort with satisfying results ready by morning or after refrigerating a few hours.
Ingredient Game Plan
Choosing ripe, fresh fruit is key here - nothing beats a perfectly sweet mango and vibrant dragon fruit. I usually grab organic when I can, but it's fine to use conventional produce too. For the milk, coconut milk really elevates the tropical vibe, but you can swap in almond or oat milk if you prefer.
- Mango (Alphonso variety preferred): Look for brightly colored, slightly soft mangoes for the sweetest flavor and smooth texture.
- Dragon Fruit (pink flesh): Choose fruit with bright, speckled skin and no bruises; it's sweeter and has a more vibrant color than white flesh varieties.
- Chia Seeds: Fresh seeds ensure better swelling and texture - always check the expiration date.
- Maple Syrup: Pure maple syrup lends a natural sweetness that blends well without overpowering the fruit.
- Milk of Choice: Full-fat coconut milk or canned light coconut milk enhances creaminess beautifully.
- Vanilla Extract: Adds warmth and depth, but use sparingly to keep the fruit front and center.
- Vanilla Coconut Yogurt: A luscious topping that adds silkiness and slight tang to finish the dish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Mango and Dragon Fruit Chia Pudding Recipe
Step 1 - Prep & Season
Start by combining your milk of choice, maple syrup, and vanilla extract in a large measuring jug or bowl. Give them a good stir so the sweetness and aroma are evenly distributed throughout the base. Then sprinkle in the chia seeds and use a fork to mix thoroughly. This helps prevent seeds from clumping as they soak. You'll want to leave this covered in the fridge for at least four hours, but overnight is best to develop that silky, pudding texture. I like to stir the mixture gently every couple of hours when I remember - it keeps things uniform.
Step 2 - Build Flavor
While the chia seeds get to work, peel and roughly chop half of your dragon fruit. Toss it into a blender or food processor and blitz until it turns into a smooth, magenta-colored puree. This vibrant layer is what makes the dish so visually stunning. Once your chia pudding is set, fold the dragon fruit puree carefully into it, gently swirling the colors for a marbled effect if you like. It's a subtle trick I use to impress guests while keeping texture perfect.
Step 3 - Finish for Best Texture
Next, peel and dice your mango before blitzing it into a smooth coulis using a hand blender or food processor. The goal here is a silky, bright puree that complements the creamy chia pudding. To build your parfaits, layer the dragon fruit chia pudding, spoonfuls of mango coulis, and generous dollops of vanilla coconut yogurt. Top with a handful of chopped mango to add a fresh, juicy bite. This layering not only looks beautiful but delivers delightful texture contrasts you'll really appreciate in every spoonful.
Pro Moves I Swear By
I've learned a few little secrets from making this Mango and Dragon Fruit Chia Pudding Recipe several times that really boost the final result. These will help you avoid common hiccups and elevate your pudding to eye-catching and delicious every time.
- Doneness Cue: The chia pudding is ready when it's thickened and jiggly, not watery - a good overnight chill guarantees this.
- Temperature Trick: Use cold milk to soak chia seeds so they expand evenly and retain a fresh texture.
- Make-Ahead Move: Prep the chia base one day in advance; wait to blend dragon fruit and mango the same day to keep their vibrant flavors bright.
- Skip This Pitfall: Don't over-sweeten early on-taste your milk mixture before adding more syrup; fruits provide natural sweetness.
Serve It Up
Finishing Touches
I love finishing this pudding with a generous spoonful of vanilla coconut yogurt - it adds a subtle tang and creaminess that rounds out the flavors and balances the honeyed mango. A sprinkle of toasted coconut flakes or a few fresh mint leaves on top really amps up presentation and adds an extra scent and crunch level that's delightful.
Great Pairings
This pudding pairs beautifully with crunchy granola or toasted nuts for added texture alongside the soft chia base. If you're serving it for breakfast, fresh berries or a handful of sliced banana make great companions. For a light dessert, a small espresso or herbal tea complements the tropical flavors perfectly.
Easy Plating Wins
Layer your pudding in clear glasses or small jars to showcase those vivid color contrasts - it's a simple way to impress without fuss. For weeknights, a rustic wooden bowl and a wooden spoon work well. On special occasions, drizzle a little extra maple syrup on top or add edible flowers for charm. Presentation can be effortless but still feel special.
Make-Ahead & Storage
Storing Leftovers
Keep your chia pudding in an airtight container or individual jars with lids in the fridge. It'll stay fresh and creamy for up to 4 days. Just note the texture may thicken slightly the longer it sits, so gently stir before serving to bring it back to life.
Freezer Notes
I generally don't recommend freezing this pudding because the texture can change when thawed, with the chia seeds sometimes becoming a little mushy. It's best enjoyed fresh or refrigerated. If you must freeze, portion it in freezer-safe containers and thaw overnight in the fridge, stirring well before eating.
Reheating Mango and Dragon Fruit Chia Pudding Recipe Without Drying Out
Since this pudding is served chilled, reheating isn't typical. But if you want a warm version, gently warm it in the microwave at 50% power in 15-second bursts, stirring between each interval to avoid drying out. Adding a splash of milk before heating helps keep it creamy. The oven or air fryer isn't great for reheating this particular pudding as it can dry or overcook easily.
Frequently Asked Questions
Absolutely! You can swap mango for peach or pineapple, and dragon fruit can be replaced with berries or kiwi for a different but equally delicious twist.
Yes, it is! Using plant-based milk like coconut milk and ensuring your yogurt is dairy-free keeps this recipe completely vegan-friendly.
This usually happens if chia seeds aren't stirred thoroughly or haven't soaked long enough. Stirring the mixture well at the start and chilling it overnight usually fixes this issue.
For the best texture and flavor, prepare the chia pudding base the night before, but blend and add the fresh fruit components right before serving.
Final Thoughts
PrintComplete Recipe
Mango and Dragon Fruit Chia Pudding Recipe
This vibrant Mango and Dragon Fruit Chia Pudding is a refreshing and nutritious dessert or snack that combines creamy coconut milk, sweet mango coulis, and exotic dragon fruit pureed with chia seeds. Naturally sweetened with maple syrup and layered with vanilla coconut yoghurt, it offers a creamy texture packed with antioxidants and fiber, perfect for a healthy treat any time of the day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Chia Pudding
- 350 ml coconut milk
- 1 ½ tablespoon maple syrup
- ½ teaspoon vanilla extract
- 65 g chia seeds (6 tbsp)
Dragon Fruit Puree
- ½ pink dragon fruit, peeled and chopped
Mango Coulis
- 1 large Alfonso mango, peeled and diced
Topping
- Vanilla coconut yoghurt
- Chopped mango pieces
Instructions
- Prepare Chia Pudding: In a measuring jug, combine 350 ml coconut milk, 1 ½ tablespoon maple syrup, and ½ teaspoon vanilla extract. Stir well, then add 65 g chia seeds and mix thoroughly with a fork. Let the mixture set for at least four hours, preferably overnight, stirring every couple of hours to prevent clumping.
- Blend Dragon Fruit: Peel and chop half of the ½ pink dragon fruit, place into a jug, and blend until smooth to create the dragon fruit puree.
- Combine Dragon Fruit with Pudding: Gently mix the dragon fruit puree into the set chia pudding to infuse it with vibrant color and flavor.
- Make Mango Coulis: Peel and roughly dice the large Alfonso mango, add to a bowl or jug, and blitz with a hand blender until smooth and creamy.
- Assemble the Pudding: In serving glasses or bowls, layer the dragon fruit chia pudding, followed by the mango coulis, and a dollop of vanilla coconut yoghurt. Top with chopped mango pieces for added texture and freshness.
- Serve and Enjoy: Serve immediately or refrigerate briefly to chill further before enjoying this colorful and healthy chia pudding dessert.
Notes
- Use any plant-based milk if coconut milk is not preferred.
- Maple syrup can be substituted with honey or agave syrup for different sweetness profiles.
- For best texture, stir chia pudding every two hours while it sets to avoid clumping.
- Alfonso mango offers a rich, sweet flavor, but any ripe mango variety can be used.
- Prepare the chia pudding the night before to have it ready in the morning or for a quick dessert option.
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