Can you add collagen peptides to mango chia pudding?
Yes — unflavoured collagen peptides blend seamlessly into mango coconut chia pudding. The key is to mix the powder into the coconut-mango liquid before adding the chia seeds so it dissolves completely without clumping.
Does this mango coconut chia pudding have added sugar?
No. This recipe relies entirely on the natural sweetness of ripe mango blended with coconut milk. There is no honey, maple syrup, or other sweetener needed, though you can add one to taste if you prefer it sweeter.
How long does mango coconut chia pudding need to set?
A minimum of 15–20 minutes in the fridge will give you a soft-set pudding. For a thicker, more traditional chia pudding consistency, refrigerate for 4–8 hours or overnight.
There's something irresistible about the combination of ripe mango and creamy coconut — it tastes like a tropical holiday in a jar. This mango coconut chia pudding brings those flavours together with chia seeds and a scoop of COLLIAGE Collagen Peptides for an added protein boost. It comes together in about five minutes of hands-on time, needs no cooking, and uses no added sugar. The mango does all the sweetening on its own. Whether you eat it as breakfast, an afternoon snack, or a light dessert, it's the kind of recipe that earns a permanent spot in your weekly rotation. Each serving delivers roughly 0.75 serves of fruit, and the whole thing is naturally dairy-free.
Quick Recipe Snapshot
- Prep Time: 10 minutes
- Chill Time: 15 minutes minimum
- Total Time: 25 minutes
- Servings: 2
Ingredients
- 1 mango (half for blending, half for garnish)
- 1 cup coconut milk
- 2 sachets (10 g each) COLLIAGE Collagen Peptides
- 40 g chia seeds
Instructions
- Peel and dice the mango. Set aside half for garnish.
- Blend the remaining mango with coconut milk until smooth.
- Add COLLIAGE Collagen Peptides and blend briefly to combine.
- Pour the mixture into a bowl.
- Stir in the chia seeds until evenly distributed.
- Let chill in the refrigerator for at least 15 minutes. For a thicker, fully set pudding, refrigerate for 4–8 hours or overnight.
- Stir once more before serving to ensure even texture.
- Top with the reserved mango and serve.
Storage & Make-Ahead
Store covered in the refrigerator for up to 2 days. Stir before serving. Best enjoyed fresh for optimal texture.
FAQs
Can you add collagen peptides to chia pudding?
Yes. Unflavoured collagen peptides dissolve easily in liquid, making chia pudding an ideal pairing. The key is to blend or whisk the collagen into your milk or fruit base before stirring in the chia seeds. This ensures smooth, even distribution without any clumps or graininess.
Does collagen change the taste of this mango chia pudding?
Not at all when using an unflavoured variety like COLLIAGE. The mango and coconut flavours remain front and centre. Collagen peptides are taste-neutral and odourless, so the pudding tastes exactly as it would without them — just with an added protein boost.
How long should I refrigerate mango coconut chia pudding?
A minimum of 15–20 minutes will give you a soft-set pudding. For a thicker consistency similar to traditional tapioca, refrigerate for 4–8 hours or overnight. The chia seeds need time to absorb the liquid and expand fully.
Can I use frozen mango instead of fresh?
Absolutely. Frozen mango works well — just let it thaw slightly before blending so your blender can process it smoothly. Frozen mango can actually make the pudding extra cold and refreshing straight out of the blender.
What type of coconut milk is best for chia pudding?
Canned full-fat coconut milk gives the richest, creamiest result. Carton or "light" coconut milk produces a lighter pudding with fewer calories. Both set properly; the main difference is richness and mouthfeel.
Is this mango chia pudding dairy-free?
Yes. This recipe uses coconut milk and contains no dairy. COLLIAGE Collagen Peptides are bovine-sourced (not dairy-derived), so the entire recipe remains dairy-free.
Why is my chia pudding runny?
The most common reason is not enough chill time. Give it at least 15–20 minutes, and stir once during that period. If it's still thin, add another tablespoon of chia seeds and refrigerate for another 15 minutes. The chia-to-liquid ratio may also need adjusting if you used a thinner milk.