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+ servings

Mango Chia Pudding

Kathlena, The Allergy Chef
This chia pudding with mango is not only beautiful to look at, but it’s also a tasty, tropical delight for kids. Chia puddings make a great breakfast, snack or lunch side.
Prep Time 5 mins
Total Time 5 mins


  • 9 oz. frozen mango chunks thawed (W)
  • 11 oz. milk of choice (W)
  • 1.5-2 oz. maple syrup or date syrup
  • 3 Medjool dates pitted (55 g, weighed without pits)
  • 1 tsp. organic vanilla extract
  • Pinch sea salt
  • 12-13 Tbs. chia seeds


  • Place an empty blender on a digital scale and tare to zero. You’ll be adding each ingredient directly into the blender.
  • In a blender, combine all of the ingredients, except for the chia seeds. Tare between each weighted ingredient. Blend until ultra smooth.
  • Transfer the mix to a large container with a lid.
  • Gently stir in the chia seeds. Make sure there aren’t any clumps and the seeds are well distributed.
  • Refrigerate for several hours or overnight to set.


  • For a looser pudding, use less chia seeds.
  • Do not freeze.
  • We like to use this pudding as a side dish in lunches. It’s great for those who are unable to purchase commercial puddings.
  • Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.


Sodium: 24mgCalcium: 197mgVitamin C: 14mgVitamin A: 493IUSugar: 18gFiber: 8gPotassium: 290mgCalories: 196kcalFat: 8gProtein: 5gCarbohydrates: 28gIron: 2mg
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