Vegan Mango Chia Pudding Cups

Last summer, I was flipping through photos of a trip to Thailand when my sister called asking for a vegan dessert idea for her dinner party. I found myself craving that silky mango sago I'd eaten years ago, but I wanted to make it without the dairy and eggs. That's when I realized chia seeds could do exactly what sago pearls do—absorb liquid and turn creamy—while bringing their own nutritional magic to the party. This pudding emerged from that lightbulb moment, and it's become my go-to when I want something that feels indulgent but actually makes me feel energized.

I made this for a potluck once when a coworker mentioned she'd recently gone vegan, and honestly, watching her face light up when she realized what she was eating made me understand why people get excited about plant-based cooking. She asked for the recipe right there with a spoonful still in her mouth. That's when I knew this wasn't just a substitute dessert—it was something genuinely delicious on its own terms.

Ingredients

• Chia seeds: These tiny powerhouses absorb liquid and create that signature pudding texture without any cooking, and they stay stable in the fridge for days.
• Canned coconut milk (full-fat): The richness here is non-negotiable—light versions won't give you that luxurious mouthfeel, and always shake the can well so the cream doesn't clump into your pudding.
• Maple syrup or agave syrup: Either works beautifully, though maple syrup adds a subtle depth that plays nicely against the bright mango.
• Pure vanilla extract: Don't skip this; it quietly grounds the tropical flavors and makes the coconut taste more sophisticated.
• Sea salt: Just a pinch, but it's the secret that makes every other flavor pop without tasting salty.
• Ripe mangoes: Choose ones that yield slightly to pressure and smell fragrant at the stem—mealy mangoes will disappoint you here.
• Lime juice: Freshly squeezed makes a real difference; it brightens the mango and prevents the pudding from tasting flat.
• Coconut cream: Skim the thick layer from the top of a chilled full-fat coconut milk can for an indulgent topping that feels almost whipped.
• Toasted coconut flakes: Toast them yourself if you can; the aroma will convince you this whole dessert was worth making.

Instructions

Mix your pudding base:

In a bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla, and salt until everything is evenly combined and you don't see any dry seeds hiding at the bottom. This only takes a minute but prevents clumpy disasters later.

Let it rest and thicken:

Cover the bowl and pop it in the fridge for at least 2 hours, though overnight is even better. Stir it once after about 30 minutes to break up any seeds that might be sticking together—this is important because it keeps the texture smooth and creamy rather than gritty.

Prepare your mango layer:

Blend your diced mangoes with lime juice and optional maple syrup until completely smooth, then taste and adjust the sweetness if needed. The lime juice is crucial here; it prevents the purée from tasting one-dimensional.

Build your cups:

Spoon chia pudding into the bottom of your serving glasses, then add a generous layer of mango purée, then repeat until your cups look beautiful and full. The contrast between the white pudding and golden mango is part of the magic.

Top with luxury:

Add a dollop of coconut cream to each cup, scatter over some toasted coconut flakes and fresh mango dice, and add mint leaves if you're feeling fancy. Serve immediately or cover and chill until you're ready.

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There's something about serving this dessert that feels like sharing a secret, like you're giving people permission to enjoy something that's good for them without any guilt attached. My grandmother, who's skeptical about vegan anything, asked for seconds and genuinely wanted to know what made it taste so creamy.

Texture and Flavor Balance

The genius of this dessert lies in how every spoonful gives you something different—the soft give of the chia pudding, the smooth silk of mango, the slight crunch of toasted coconut, and that cooling mint if you included it. The lime juice in the mango layer is what prevents this from tasting sweet and one-note; it adds brightness that makes your palate want another bite. Think of it as a conversation between flavors rather than a monologue.

Making It Your Own

I've played with variations based on what's in my kitchen, and they've all worked beautifully. You could swap the mango for passion fruit purée for something more tart, or add a tablespoon of tapioca pearls alongside the chia seeds if you want an even more textured tribute to the original sago dessert. Some people fold small mango cubes directly into the pudding before layering, which creates little pockets of fresh fruit throughout rather than keeping it in distinct layers.

Serving and Storage

These cups are perfect for making ahead—I've successfully stored them covered in the fridge for up to 3 days, though the mango layer can start to separate slightly if you wait that long. The pudding itself actually gets creamier and more set with time, which some people prefer. If you're serving a crowd, assemble them just before serving so the toppings stay crisp and the presentation stays pristine, but the building takes almost no time at all.

• Prepare the chia pudding and mango purée the night before, then layer and top just before your guests arrive for maximum visual impact.
• If you don't have toasted coconut flakes on hand, a few toasted macadamia nuts or even a sprinkle of granola adds welcome crunch.
• These cups look stunning in clear glasses or jars, so choose your vessels with an eye toward how the layers will look from the outside.

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This dessert has become my answer to that impossible question of what to bring to a potluck that works for everyone. It's proof that eating plant-based doesn't mean eating less deliciously.

Recipe FAQs

→ How do I prevent chia seeds from clumping?

Whisk the chia seeds thoroughly with coconut milk and sweeteners, then stir once halfway through chilling to break up any clumps, ensuring a smooth texture.

→ Can I substitute tapioca pearls for chia seeds?

Yes, small cooked tapioca pearls can replace or be combined with chia seeds to mimic a classic sago texture in the pudding.

→ What’s the best way to sweeten the mango layer?

Use lime juice to brighten flavor and add maple syrup only if the mangoes are not naturally sweet for a balanced taste.

→ How long should the pudding chill for optimal texture?

Chilling for at least 2 hours allows chia seeds to absorb the coconut milk fully, creating a thick and creamy consistency.

→ Can I prepare this dessert ahead of time?

Yes, it can be prepared the day before and refrigerated; just add fresh toppings before serving for best freshness and presentation.