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Glass jar of thick chia pudding topped with fresh diced mango and toasted coconut on a wooden board in soft light

No-Cook Mango Chia Pudding with Fresh Greek Yogurt

Plain Greek yogurt and chia seeds set up overnight into a thick, spoonable pudding topped with fresh mango, no protein powder involved.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 4 cups plain nonfat Greek yogurt (980 g)
  • 3/4 cup chia seeds (144 g)
  • 1 cup whole milk (240 ml)
  • 1/4 cup honey (84 g); or maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups fresh mango, diced (about 330 g)
  • 1/4 cup toasted coconut flakes or chopped pistachios optional garnish

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, whole milk, honey, vanilla extract, and salt until smooth with no streaks of honey left.
  2. Add the chia seeds and whisk hard for a full minute so they spread through the mixture instead of clumping into one wet mass.
  3. Cover the bowl and refrigerate for 30 minutes, then take it out and stir again to catch any seeds that sank to the bottom.
  4. Cover again and refrigerate for at least 4 hours, or overnight, until the pudding is thick enough that a spoon stands up in it.
  5. Once set, divide the pudding evenly among 4 jars or bowls, about 1 cup each.
  6. Top each serving with 1/2 cup diced mango and a sprinkle of toasted coconut or chopped pistachios, if using.
  7. Serve cold, straight from the fridge.

Notes

  • Stir the mixture once at the 30 minute mark to prevent chia seeds from sinking.
  • Use full-fat or nonfat Greek yogurt, not low-fat, for the smoothest texture.
  • Dice mango fresh right before serving instead of storing it mixed into the jars.
  • Chill at least 4 hours; overnight gives the thickest, most spoonable texture.