Mango Chia Breakfast Jar
This breakfast jar is creamy, lightly sweet, and refreshing, with soft coconut chia pudding layered with juicy mango. Toasted coconut flakes add a nutty crunch that makes the simple jar feel bright and satisfying.
Ingredients
Coconut chia pudding
- 50 gchia seeds
- 300 mllight coconut milk
- 20 gmaple syrup
- 5 mlvanilla extract
- 1 pinchfine sea salt
Fruit and topping
- 250 gripe mango, diced small
- 20 gunsweetened coconut flakes
Instructions
- 1
Toast the coconut flakes in a dry small pan over medium-low heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Tip them onto a plate immediately so they do not keep browning in the hot pan.
- 2
In a bowl or measuring jug, whisk together the chia seeds, light coconut milk, maple syrup, vanilla extract, and salt for 30 seconds. Let the mixture stand for 2 minutes, then whisk again thoroughly to break up any clumps; this second whisk helps the pudding set evenly.
- 3
Divide half of the diced mango between 2 jars or glasses. Spoon or pour in the chia mixture evenly, then top with the remaining mango. Finish with the toasted coconut flakes.
- 4
Refrigerate for 30 minutes before serving for a soft set, or chill longer for a thicker pudding. Serve cold.
Nutrition per serving
Notes
- •For a thicker texture, chill 2 hours or overnight.
- •If your mango is very sweet, reduce the maple syrup slightly.
- •Small dice gives the nicest layered look and makes the jars easier to eat.
- •You can assemble these the night before for an easy grab-and-go breakfast.
Background
Chia pudding is a modern breakfast staple in the United States, inspired by older uses of chia seeds in Central and South America where the seed has long been valued for nourishment. Layered breakfast jars became especially popular through meal-prep and wellness food culture, combining convenience with fresh fruit and plant-based ingredients.
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