Mango-Raspberry Chia Pudding

This refreshing chia pudding, adapted from The How Not to Diet Cookbook, can be made with different fruits to suit your own taste or what is in season. The secret to unlocking the benefits of chia seeds may be grinding them up. 
4.66 from 20 votes
Course Dessert, Snack
Difficulty Easy
Servings 2
Daily Dozen


  • 1 cup fresh or thawed frozen raspberries
  • 1 cup fresh or thawed frozen diced mango
  • ¼ cup ground chia seeds

Optional Toppings:

  • diced mango
  • fresh raspberries
  • unshelled sunflower seeds
  • pepitas


  • In a high-powered blender, combine the raspberries and mango with ½ cup (120 ml) of water and blend until smooth. Add the ground chia seeds and stir until evenly distributed. Pour the pudding into two dessert bowls or glass jars. Cover and refrigerate for 8 hours or overnight. Serve as is or topped with garnish of choice.


For an even creamier texture, blend the ground chia with the fruit and water. 
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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