This Mango Protein Chia Pudding is creamy, tropical, and naturally high in protein—without using any protein powder!
Each jar combines real food sources of protein like Greek yogurt, soy milk, and chia seeds, blended with juicy mango for a naturally sweet and refreshing flavor. It’s perfect for breakfast, post-workout recovery, or a quick afternoon snack.
And if you’re dairy-free or vegan—don’t worry! There’s an easy swap for that below so you can enjoy this tropical pudding your way.
Ingredients & Substitutions
For 4 jars:
- 8 tbsp chia seeds – 2 tbsp per jar
- 2 cups soy milk – high in plant protein and adds creaminess
- 2 cups fresh or frozen mango chunks – reserve ½ cup for topping
- ¼ cup maple syrup or honey – adjust based on your sweetness preference
- 1 cup non-fat Greek yogurt – for creaminess and extra protein
Substitutions:
- Milk: Soy milk is ideal for protein, but almond or oat milk will also work (slightly lower protein).
- Yogurt: Use plant-based yogurt (soy, almond, or coconut) to make this recipe vegan. Soy yogurt offers the best protein boost, while coconut yogurt gives a thick, dessert-like texture.
- Sweetener: Stick with maple syrup or agave if vegan. Honey works great for vegetarians.
- Fruit: Swap mango for peaches, pineapple, or papaya for variety.
- Toppings: Add granola, toasted coconut, or chopped nuts for texture and healthy fats.
💡 Vegan Option:
To make this recipe 100% vegan, simply use soy milk + soy or coconut yogurt + maple syrup instead of honey. You’ll still get a creamy, protein-rich pudding with the same tropical flavor!
Helpful Tools
- High-speed blender
- Measuring cups & spoons
- 4 small glass jars or containers (8 oz)
- Whisk or spoon for stirring
- Airtight lids (for storage)
How to Make This Mango Protein Chia Pudding Recipe
1. Blend the Base
In a blender, combine soy milk, 1½ cups mango, Greek yogurt, and maple syrup (or honey).
Blend until smooth and creamy.
2. Add the Chia Seeds
Pour the blended mixture evenly into 4 jars.
Add 2 tbsp chia seeds per jar and stir well.
Let sit for 2–3 minutes, then stir again to keep the seeds from settling.
3. Chill & Set
Cover and refrigerate overnight (or at least 4 hours).
The chia seeds will expand and create a thick, pudding-like texture.
4. Top & Serve
Before serving, top each jar with diced mango and your favorite crunchy toppings (granola, nuts, or coconut flakes).
Enjoy chilled!
Tips & Tricks
- Stir twice: Once right after mixing and again after a few minutes—this prevents clumping.
- Meal prep winner: Keeps perfectly for 4 days in the fridge.
- Creamier pudding: Add an extra spoon of yogurt or splash of milk before serving.
- Extra protein: Sprinkle hemp hearts or add a spoonful of nut butter on top.
- Vegan prep: For meal prep, layer the base, chia, and toppings in jars for an easy grab-and-go breakfast.
Frequently Asked Questions
Yes! Just use plant-based yogurt like soy or coconut instead of Greek yogurt, and choose maple syrup instead of honey. The texture stays thick and creamy.
Absolutely! Thaw the frozen mango slightly before blending for a smooth texture. It’s a great budget-friendly option year-round.
It keeps for up to 4 days when sealed tightly and refrigerated. Stir before serving and top with fresh fruit right before eating.
Soy milk or dairy milk offer the highest protein. Almond, oat, or cashew milk will make it lighter but slightly lower in protein.
Yes! Blend everything together for a silky, mousse-like texture instead of the traditional tapioca-style pudding.
Mango Protein Chia Pudding Jars (NO Protein Powder!)
Ingredients
- 8 tbsp chia seeds (2 tbsp per jar)
- 2 cups soy milk see notes
- 2 cups fresh or frozen mango chunks (save ½ cup for topping)¼
- ¼ cup maple syrup or honey
- 1 cup non-fat Greek yogurt see notes
Instructions
Blend the Base
- In a high-speed blender, combine soy milk, 1 ½ cups mango, Greek yogurt, and maple syrup or honey. Blend until smooth.
- Divide the blended mixture evenly into 4 jars.
Stir in the Chia Seeds
- Add 2 tbsp chia seeds to each jar and stir well.Let sit for 2–3 minutes to allow the seeds to settle, then stir again to prevent clumping.
Chill & Set
- Cover and refrigerate overnight (or at least 4 hours) until thick and pudding-like.
Top & Serve
- Before serving, top each jar with about 2 tbsp diced mango. Enjoy chilled.
Video
Notes
Notes
- Yogurt: Using ¼ cup per jar makes this pudding extra creamy and higher in protein. For a lighter consistency, you can use less yogurt. Vanilla Greek yogurt can also be used for a sweeter, more flavorful twist.
- Milk Choice: Soy milk or regular dairy milk are the best options if you want a higher-protein pudding. You can use other plant-based milks like almond or oat, but they’ll lower the protein content — which is why I prefer soy milk here.
- Sweetener: Maple syrup keeps this vegan; honey will also work if you prefer. Adjust to taste based on the sweetness of your mango.
- Make Ahead: Store in the fridge for up to 4 days.
- Toppings: Add granola, coconut, or nuts for crunch.
Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Conclusion: Mango Protein Chia Pudding Recipe
This Mango Protein Chia Pudding is proof that you can build a high-protein, meal-prep-friendly breakfast using whole ingredients—no powders, no fuss.
With soy milk, Greek yogurt, and chia seeds, it’s filling, fiber-rich, and full of tropical flavor.
And with one quick substitution (plant yogurt + maple syrup), it transforms seamlessly into a vegan-friendly version—so everyone can enjoy it.
Perfect for breakfast, snack, or dessert—these pudding jars are sunshine in a spoon.
