Mango Chia Pudding

July 12, 2021
Created by Jonnell Masson, MS, RDN, CD
45 minutes
Serves 1
  • 1/8 tsp ground cardamom
  • 3 Tbsp chia seeds
  • 1/4 cup diced unsweetened dried mango
  • 1 tsp agave nectar
  • 1 1/4 cups unsweetened vanilla Ripple milk or other milk alternative

In a pint sized canning jar with a tight-fitting lid, add cardamom, chia, and mango. Add agave and Ripple milk.  Immediately screw on lid tightly and shake well (if you wait too long the chia seeds clump together).  Shake well again every couple of minutes for about 10 minutes (this will allow the chia and mango to more evenly distribute through the liquid). Refrigerate for at least 30 minutes and up to three days. 

Nutrition per serving:  360 calories; 15g total fat (1.5g saturated); 180mg sodium; 42g carbohydrates; 12g dietary fiber; 19g sugar (5g added sugar); 17g protein


If you are making multiple servings at a time, you can add dry ingredients to all jars, but add agave and Ripple milk one jar at a time and shake well before moving on to next jar.

To use fresh mango, replace 1/4 dried mango with 1/2 cup diced fresh mango and reduce Ripple milk to 1 cup.