Vegan Mango Sago-Inspired Chia (Printable Version)

Creamy chia pudding meets ripe mango purée and coconut milk in a tropical, plant-based treat.

# Components:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat, well-shaken
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced, approximately 2 cups
07 - 1 to 2 tablespoons fresh lime juice, to taste
08 - 1 to 2 tablespoons maple syrup, optional based on mango sweetness

→ Toppings

09 - 1/2 cup coconut cream, skimmed from the top of chilled coconut milk can
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt until well combined, ensuring no clumping occurs.
02 - Cover the mixture and refrigerate for at least 2 hours or overnight until it reaches a thickened, pudding-like consistency. Stir once after 30 minutes to break up any remaining clumps.
03 - Blend diced mangoes with lime juice and optional maple syrup in a blender or food processor until completely smooth. Taste and adjust sweetness as needed.
04 - In serving cups or glasses, alternately layer chia pudding and mango purée, beginning with a chia pudding base layer and finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if desired.
06 - Serve chilled immediately or store in the refrigerator until ready to serve.

# Expert Tips:

01 -
  • It tastes indulgent and tropical while being sneakily simple to put together, no cooking required.
  • The texture contrast—creamy chia against silky mango—is genuinely addictive and keeps surprising your mouth.
  • You can make it the night before and just grab it from the fridge when you need something that feels like a celebration.
02 -
  • If you skip that 30-minute stir, you'll end up with a thick layer of chia at the bottom and thin liquid on top—a hard-learned lesson that now prevents that outcome every time.
  • The mango makes all the difference here, so buy them a day or two early and let them ripen on your counter; those patient mangoes will reward you with better flavor and easier blending.
03 -
  • If you want something closer to traditional sago, cook some small tapioca pearls, let them cool completely, and fold them into your chia pudding or scatter them throughout the layers for that nostalgic bounce.
  • The coconut cream topping is non-negotiable—it's what transforms this from nice to absolutely memorable, so don't skip it thinking regular coconut milk will do the job.
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