Mango Chia Pudding with Cardamom (Indian-Style)

A 5-ingredient, no-cook mango chia seed pudding flavored with cardamom — it tastes just like mango kheer, with almost no effort.

Mango is one of my all-time favorite fruits, and if you’ve spent any time on this blog, you already know that. This cardamom-spiced mango chia pudding is the latest addition to my mango recipe collection — after the mango-pineapple chia smoothie, this one was a natural next step.

Jump to:

• Why you’ll love this recipe
• Ingredients required
• VVK tips
• Dietary specifications and storing suggestions
• How to make mango chia pudding
• Recipe Notes
• Topping ideas
• Frequently asked questions
• More mango recipes
• 📖 Recipe

What makes this version special is the cardamom. That one spice transforms the whole thing into something that tastes remarkably like mango kheer or payasam — without any cooking. It’s honestly a great swap on festive days when you want something light but still festive-feeling. Make it in bulk, portion it into small cups, and you’ve got single-serve desserts for a party or get-together with barely any effort.

Why you’ll love this recipe

• This is one of the most beginner-friendly desserts you can make.
• There’s no cooking involved — unless you’re using raw milk, in which case you’ll want to boil and chill it first.
• The only active work is chopping the mango and blending. Everything else is just waiting: 30 minutes for the chia seeds to soak, then another 30 in the fridge. That’s it.

Chia seeds are worth highlighting here. They’re rich in omega-3 fatty acids and fiber, and because they absorb up to 12 times their weight in liquid, they expand into a satisfying, jelly-like texture that keeps you full. This pudding doubles beautifully as a breakfast when stirred into plain oatmeal — I make it in bulk and keep it in the fridge for the whole week.

Ingredients required

Mangoes — Use sweet, ripe mangoes. The Mexican variety widely available in the US works perfectly well. If you can find Indian varieties like Alphonso, they’re wonderful but usually more expensive — not necessary here.

Milk — I use dairy milk, but any milk works: almond, soy, coconut, or cashew. If using raw milk, boil it first and let it cool completely before blending.

Cardamom — This is the flavor that sets this recipe apart. One to two green cardamom pods (or ¼ tsp ground) gives you that kheer-like warmth without overpowering the mango. You can also use vanilla extract or saffron if you prefer a different flavor profile.

Sugar — Just a small amount. I prefer plain sugar here over honey or maple syrup — it keeps the mango flavor cleaner. Adjust based on how sweet your mangoes are. Condensed milk is a wonderful substitute if you want a richer, creamier pudding.

Chia seeds — The key ingredient. Soaking them in water first allows them to fully hydrate before adding them to the pudding.

VVK tips

On cardamom: If you want the mango flavor to take center stage, keep cardamom minimal—1 green pod or ¼ tsp ground is plenty. Two pods are the max I’d recommend.

On liquid: Use milk sparingly. No more than 1 cup — you can even go down to ¾ cup. The goal is a thick, creamy pudding, not a thin smoothie.

Dietary specifications and storing suggestions

This mango chia seed pudding is naturally gluten-free and nut-free. Opt for plant-based milk for a vegan version.

I make this in bulk and refrigerate it for a week so I can use it for breakfast oatmeal. The top layer changes color slightly when you mix it, but it returns to normal, and I haven’t had any issues.

How to make mango chia pudding

• Soak 2 tbsps of chia seeds in ½ cup of water for 30 minutes. You will notice the chia seeds have absorbed all the water, and it will be jelly-like below.

• Into the blender add the chopped mangoes, sugar, green cardamom, and milk, and blend it smooth.

• Add the pureed mango to a container, then add the soaked chia seeds and mix well, avoiding any clumps.

• Refrigerate for at least 30 minutes and serve chilled.

Recipe Notes

• I used 2 mangoes, which are approximately 350 grams before peeling and chopping. In cups, it’s approximately 1.5 cups heaped.
• Depending on the mango’s sweetness, adjust the sugar amount. If you prefer more sweetness, I would go up to 3 tbsps of sugar.
• Milk can be replaced with almond milk, soy milk, coconut milk, or cashew milk to make it vegan.
• Instead of sugar, you can add condensed milk, which makes the pudding creamy and rich.

Topping ideas

While this pudding is delicious on its own, toppings take it to the next level:

• Fresh mango chunks — the obvious choice, and always a hit
• Toasted coconut flakes — adds a subtle crunch and tropical flavor.
• Chopped pistachios — a classic Indian pairing that works beautifully here
• Granola — great for breakfast servings, adds texture.
• A drizzle of condensed milk — for a richer, more indulgent dessert presentation
• Saffron strands — if you want to lean fully into the kheer aesthetic

Frequently asked questions

More mango recipes

Loved this recipe?

If you try this mango chia pudding smoothie, please leave a comment and rate the recipe. If you have questions, drop them in the comments, and I’ll respond as soon as possible. Follow me on Pinterest for more healthy, delicious ideas, and on Instagram for regular updates, behind-the-scenes moments, and a peek into my kitchen!

📖 Recipe

Update Notes: Earlier posted on 2016. Now updated with new pics, recipe card with nutrition information.