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Mango Chia Pudding

Here’s a simple but delicious and healthy breakfast option for all you mango fanatics out there. This mouthwatering mango breakfast jar will transport you right to your own little tropical paradise.

I love playing around with different flavors for my chia puddings and this one is definitely worth sharing. The coconut yogurt works beautifully with the fresh mango but this time I have a new secret ingredient: Mangosteen juice. Mangosteen is a tropical fruit that has a slightly sweet flavor. It is originally from South East Asia but can be found in other tropical regions around the world. I had never used this ingredient before until I got the hookup from PURE. It is highly nutritious and rich in powerful antioxidants. Adding a bit of this into your breakfast will provide just a little extra guilt free sweetness to kick things into high gear.

One bottle of PURE’s Mangosteen Juice makes between 5-7 breakfast jars.  I made a few jars last Monday and they made the perfect grab and goes for my husband, so if meal prepping is your thing, then you might be interested in giving these a try.


  • 1 cup Mangosteen juice
  • 1 cup coconut yogurt
  • 1 Mango
  • 4 tbsp chia seeds
  • 1 tbsp puffed quinoa
  • Optional: 1 tbsp maple syrup


  1. To prepare the chia pudding, mix Mangosteen with chia seeds in a small bowl. Let sit for about 10 minutes. Make sure you agitate the mixture so that you don’t get any chia seed clumps in there. Once you’re certain your chia seeds aren’t going to clump up, you can cut your mango into small cubes.
  2. Once the chia seeds have the right texture, transfer the Mangosteen chia pudding into two glasses. Add yogurt, mango and puffed quinoa. Serve immediately, or refrigerate for later.