Vegan Mango Sago Chia Cups (Printable)

Tropical chia pudding layered with mango purée and creamy coconut milk in chilled cups.

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Mango Layer

06 - 2 large ripe mangoes, peeled and diced
07 - 1 to 2 tablespoons fresh lime juice
08 - 1 to 2 tablespoons maple syrup, optional

→ Toppings

09 - 1/2 cup coconut cream
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional

# Directions:

01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until thickened to pudding consistency. Stir once after 30 minutes to break up any clumps.
03 - Blend diced mangoes with lime juice and optional maple syrup until smooth. Taste and adjust sweetness as needed.
04 - Once chia pudding is set, spoon a layer into the bottom of each serving cup, add a generous layer of mango purée, and repeat layers as desired, finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and mint leaves if desired.
06 - Serve the pudding cups chilled.

# Expert Tips:

01 -
  • No cooking required — just whisk, blend, chill, and layer.
  • Fully vegan, gluten-free, and dairy-free — a dessert everyone at the table can enjoy.
  • Only 15 minutes of hands-on time — the refrigerator does all the real work.
  • Naturally sweetened — maple syrup or agave lets the mango shine without refined sugar.
  • Beautiful layers — the golden mango purée against the speckled chia pudding makes a stunning visual presentation.
  • Meal-prep friendly — make the components the night before and assemble in minutes.
02 -
  • Stir at the 30-minute mark — this one step prevents the chia seeds from settling into a clump at the bottom and ensures a uniformly thick pudding.
  • Chill overnight for best results — the pudding becomes noticeably creamier and more set after a full night in the refrigerator.
  • Taste the mango purée before layering — mango sweetness varies widely; add maple syrup only if needed so the natural fruit flavour stays front and centre.
  • Use full-fat coconut milk — light coconut milk will produce a thinner, less luxurious pudding that may not set as firmly.
  • For extra texture, fold small cubes of fresh mango into the chia pudding before layering.
  • For a tapioca twist, use small tapioca pearls (cooked and cooled) in place of or alongside the chia seeds for a more traditional sago feel.
  • Check your coconut milk label — if allergen cross-contamination is a concern, verify that your brand is processed in a nut-free facility.
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