Can I make this without a blender?

Yes, you can prepare this pudding without a blender. Use a fork to mash the banana and use peeled mango cubes rather than mango puree. The texture of the pudding will be less smooth, and you'll find chunks of mango in it. Press the mashed banana against the sides of the bowl to remove lumps. This should help the banana and yogurt and chia seeds combine smoothly.

Can I use Greek yogurt?

Yes, Greek yogurt is listed as a substitute for plain yogurt in the recipe. Using Greek yogurt will help preserve the texture of the chia seed and mashed banana layer. Thin plain yogurts are not listed as substitutes and probably won't have the same texture as the pudding. Mix the yogurt with the other pudding ingredients after the chia seeds have thickened, per the recipe instructions.

Can I use frozen mango?

Yes, frozen mango is one of the recommended toppings for this recipe. Make a pureed frozen mango topping to serve with the pudding, as you would with fresh mango. The frozen mango may require different blending times than fresh mango to achieve the desired consistency. Serve the mango topping last to enhance the banana and yogurt flavors below it.

Can I make four smaller portions?

Yes, the pudding can be served in four smaller glasses instead of two. The banana and yogurt chia mixture and mango will be divided evenly among four servings. Using glasses of equal size may make it easier to portion the servings. Consider serving the banana and yogurt chia mixture and mango separately in each glass.

Can I make this ahead?

Yes, you can make the pudding in glasses and chill them before serving. The recipe directions indicate serving chilled pudding. If you want to add a separate layer of mango topping, you can place the mango in a spoonful on top of the pudding in each glass. Serving the pudding in glasses eliminates the need to transfer the pudding when adding the topping.

Mango Chia Pudding with Banana and Thick Yogurt

By Ethan ParkerOct 23, 2026

Servings

Level

Easy

Jump to recipe

Soaking chia seeds in cold water causes the seeds to absorb water and thicken, making a pudding. This cold mango chia seed pudding recipe includes banana and yogurt layers and a mango layer. No added sweeteners are needed to make this pudding recipe a spoonable snack or dessert.

Mango Chia Pudding with Banana and Thick Yogurt

Start with 4 tablespoons of chia seeds mixed with cold water and allowed to soak for 30 minutes. Prepare a puree of a ripe banana and choose a thicker yogurt, like Greek yogurt, to serve with chia seeds. Prepare and puree a peeled and pitted mango; top your chia pudding with mango slices. You may also top the chia pudding with frozen mango. Fruit weights include skin and pit.

After soaking chia seeds, they won't be visible in the pudding layer. The banana mixture will be easy to stir. Ideally, the pudding layer will look like white pudding under the mango purée. If the pudding layer is not allowed to sit or doesn't sit long enough, it may be too runny. If the pudding layer isn't stirred well, it may contain pockets of chia seeds. The topping should stay on top.

Serve the smoothie in two large glasses or four small glasses. Portion accordingly. Store prepared smoothies in the refrigerator until serving. Replace fresh pieces of mango with peeled and cubed mango on top of the drink to add variety and texture to the finished product.

Why you'll love this recipe

Soaking seeds for 30 minutes allows them to absorb cold liquids and form a gel that helps retain the yogurt and fruit layers.
Mixing the banana with the chia pudding spreads the banana sweetness throughout the chia pudding and eliminates banana pieces in an otherwise smooth pudding.
Using a ripe banana will make pudding sweeter, as reported by the source, which says the ripeness of the banana affects the pudding's sweetness.
Thick natural or Greek yogurt helps the puffed chia pudding hold its shape and prevents it from mixing with the mango layer.
Pureeing the mango creates a separate layer on top of the other layers without combining with the lighter-colored banana, yogurt, and chia layers.
Serving the mixture in two large glasses or four small glasses changes the serving size but not the recipe.

Instructions

Place the chia seeds in a bowl, pour over the cold water, and stir.

Leave the chia seeds for 30 minutes to swell into a thick gel.

Blend the banana into a smooth puree. If no blender is available, mash it thoroughly with a fork.

Combine the banana puree and thick natural yogurt with the swollen chia seeds, then stir.

Divide the pudding between two glasses and refrigerate.

Peel and pit the mango, then blend the flesh into a smooth puree.

Spoon the mango puree into the glasses over the pudding.

Serve the dessert chilled. If no blender is available, use peeled mango cubes on top instead.

FAQ

Chia is cooked if it turns to a gel within 30 minutes, following package instructions. Uncooked chia should not remain in water. If the chia is in water, it needs more cooking to create the base ingredient described here. Stir the chia before testing for doneness because unmixed chia may have a different texture on the top than in the rest of the mixture.

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