Save A friend once handed me a spoon of mango sago at a late-night dessert spot in Singapore, and I was completely undone by how something so simple could taste like pure tropics. Years later, sitting in my kitchen on a humid afternoon, I realized I could capture that exact feeling without any animal products—just chia seeds, coconut milk, and the kind of mango that makes you close your eyes when you bite into it. This pudding became my love letter to that moment, layered and creamy and tasting like a gentle escape.
I made these cups for my sister when she was going through a rough patch, and watching her face light up at the first spoonful reminded me that sometimes the most nourishing thing you can offer someone is a moment of unapologetic sweetness. She asked for the recipe that same night, and now it's become her go-to when she wants to feel like she's on a beach somewhere, even if she's just in her apartment on a Tuesday.
Ingredients
- Chia seeds: These tiny seeds absorb liquid and plump up into something creamy and luxurious—they're the quiet hero that does all the work while you're not looking.
- Canned coconut milk (full-fat): Don't shy away from the fat here; that's where the richness lives, and shaking it well ensures even texture throughout.
- Maple syrup or agave syrup: Either works beautifully, though maple has a subtle warmth that whispers underneath everything.
- Pure vanilla extract: A small amount adds depth and makes the whole thing taste more intentional.
- Sea salt: Just a pinch balances the sweetness and makes the flavors pop unexpectedly.
- Ripe mangoes: This is where you can't compromise—look for ones that smell fragrant and give slightly when you press them gently.
- Lime juice: Brightens the mango layer and prevents it from tasting flat or one-dimensional.
- Coconut cream: The thick layer from a chilled can is richer than the liquid, making it perfect for topping.
- Toasted coconut flakes: A small amount adds crunch and that caramelized, nutty dimension that makes people pause.
- Fresh mint: Optional but worth it if you have it—herbaceous and cooling against the sweetness.
Instructions
- Combine and whisk the chia mixture:
- In a medium bowl, whisk together your chia seeds, coconut milk, maple syrup, vanilla, and salt until everything is evenly distributed. The chia seeds will want to clump at the bottom, so keep stirring with intention until the mixture looks uniform.
- Let it rest and thicken:
- Cover the bowl and place it in the fridge for at least 2 hours (though overnight is even better). After about 30 minutes, give it a good stir to break up any remaining clumps that have formed.
- Prepare the mango layer:
- Blend your diced mangoes with lime juice and optional maple syrup until completely smooth and silky. Taste as you go—if your mangoes are very sweet, you might skip the extra syrup entirely.
- Build your cups:
- Once the chia pudding is thickened to a spoonable consistency, start layering in your serving cups. Spoon chia pudding to the bottom, then add a generous layer of that golden mango purée, then repeat if your cups are tall enough.
- Crown with toppings:
- Top each cup with a generous dollop of coconut cream, some diced fresh mango, a scatter of toasted coconut flakes, and a few mint leaves if you're using them. This is where the dish goes from lovely to unforgettable.
- Chill and serve:
- Keep the cups cold until you're ready to eat them, and serve straight from the fridge for maximum refreshment.
Save There's something almost meditative about the moment when you spoon that mango layer onto the chia pudding and watch the colors separate, one creamy white, one glowing gold. It feels like you've created something beautiful just by assembling the right ingredients, and that quiet sense of accomplishment lingers longer than you'd expect.
The Texture Story
What makes this pudding different from other chia recipes is how the layers interact when you eat it. The chia pudding stays soft and yielding, the mango purée is silky against your tongue, and then the coconut cream adds a richness that feels almost like whipped cream without any dairy involved. Every spoonful contains multiple textures, which keeps your interest through the whole bowl rather than letting your mind wander halfway through.
Making It Your Own
While this recipe is rooted in mango sago tradition, it's genuinely flexible once you understand the base. I've experimented with passion fruit purée instead of mango on days when mango wasn't at its peak, and it was equally wonderful—just different. The chia-to-coconut-milk ratio stays the same, but everything else can bend around what you have on hand and what your taste buds are craving on any given day.
Serving and Pairing Ideas
These cups work beautifully as an individual dessert, but I've also spooned them into a larger bowl and brought them to potlucks where people always ask if they're difficult to make (they're not). They pair surprisingly well with a lightly sweet Riesling if you're in a mood for that, or with iced jasmine tea on an afternoon when you want something lighter. The natural vegan and gluten-free nature means almost anyone can enjoy them without fuss.
- Make them in the morning and you'll have dessert waiting for you by evening, which feels like a small gift to your future self.
- These hold beautifully in the fridge for up to three days if you wait to add the fresh mango garnish until just before serving.
- For extra texture variation, try folding small cubes of fresh mango directly into the chia pudding layer instead of just using purée.
Save Every time I make these, I'm reminded that the best desserts are the ones that taste like you traveled somewhere just by eating them. This pudding does that effortlessly, and the fact that it's plant-based feels almost like a secret bonus.
Recipe Q&A
- → How do I prevent chia seeds from clumping?
Whisk chia seeds thoroughly with coconut milk and sweetener, then stir once during the first 30 minutes of chilling to break up clumps for a smooth texture.
- → Can I substitute fresh mango with frozen mango?
Yes, thaw the frozen mango fully and blend it smooth with lime juice before layering to maintain the fresh mango flavor.
- → What makes this dessert creamy without dairy?
Full-fat coconut milk and coconut cream provide a rich, silky texture, replacing dairy while maintaining creaminess.
- → Can tapioca pearls be used instead of chia seeds?
Small tapioca pearls can replace or complement chia seeds for a traditional sago texture and chewiness.
- → How long should the pudding chill before serving?
Refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb liquid and form a thick, pudding-like consistency.
- → What toppings enhance the flavors best?
Toasted coconut flakes, fresh mango cubes, coconut cream, and mint leaves add texture and refreshing accents to the layered pudding cups.