Skip to Content

5-Ingredient Mango Chia Seed Mousse: Creamy & Irresistible!

Let me tell you about my absolute favorite healthy dessert hack—mango chia seed mousse! This creamy, dreamy treat saved me during last summer’s heatwave when I desperately needed something cool, sweet, and actually good for me. Picture this: ripe mangoes whirled into sunshine-bright puree, swirling with plump chia seeds soaked in coconut milk until it transforms into this luxurious pudding-like texture. The first time I made it, my skeptical nephew took one bite and said, "Wait, this is healthy?" before stealing the whole jar.

What I love most (aside from eating it straight from the fridge with a big spoon) is how ridiculously simple it is. Five ingredients. Zero cooking. Just mix, wait, and wow—you’ve got this tropical-tasting mousse packed with fiber and omega-3s. It’s become my go-to for potlucks (always disappears first), post-yoga snacks, and those nights when I want dessert but don’t want to feel like I’ve wrecked my healthy eating streak. Trust me, once you try this mango chia seed mousse, you’ll start keeping chia seeds stocked year-round like I do.

Why You’ll Love This Mango Chia Seed Mousse

This isn’t just another healthy dessert—it’s the kind of recipe that makes you feel like you’re cheating (but you’re totally not!). Here’s why it’s a game-changer:

  • No oven required – Just mix, chill, and done. Perfect for hot days when baking sounds awful
  • Naturally vegan – Creamy from coconut milk without any dairy
  • Packed with good stuff – Chia seeds give you omega-3s and fiber while mango delivers vitamin C
  • Foolproof to make – My 8-year-old niece can practically make it herself
  • Customizable sweetness – Skip the sweetener if your mangoes are perfectly ripe

Seriously, it’s dessert that loves you back.

Mango Chia Seed Mousse - detail 2

The Simple Magic Behind Mango Chia Seed Mousse

What blows me away is how just five ingredients create something so decadent-tasting. But here’s my rule – quality matters! When I cheat with unripe mangoes or light coconut milk, I can taste the difference immediately. Here’s exactly what you’ll need:

  • 2 ripe mangoes (peeled and diced – about 2 cups)
  • 3 tbsp chia seeds (I like white chia seeds for visual appeal)
  • 1 cup full-fat coconut milk (the canned kind, shaken well)
  • 1 tbsp honey or maple syrup (packed – optional but delicious)
  • 1 tsp vanilla extract (pure, not imitation)

Pro tip from my kitchen fails: Measure your chia seeds after they settle in the measuring spoon, or you’ll end up with cement-like mousse!

Mango Chia Seed Mousse - detail 3

How to Make Mango Chia Seed Mousse

Okay, here’s where the magic happens! I’ve made this so many times I could probably do it in my sleep, but follow these steps carefully the first time – it’s foolproof when you know the little tricks.

Mixing the Chia Base

First, grab your favorite mixing bowl (I use a glass one so I can see the chia seeds swirling). Pour in the coconut milk – make sure it’s well shaken so the cream and water are fully combined. Now add those magical chia seeds and whisk immediately! I can’t stress this enough – if you don’t whisk right away, the seeds clump up like little tapioca grenades. Stir in the honey or maple syrup and vanilla, then let it sit for 5 minutes while you prep the mangoes. You’ll notice it already starting to thicken slightly – that’s the chia seeds beginning their gelatinous transformation.

Blending the Mango Puree

For the mangoes, they need to be silky smooth – no stringy bits allowed! I throw my diced mangoes in the blender and let it run for a full minute. Sometimes I’ll add a splash of the coconut milk from the chia mixture if it’s not blending easily. You’re aiming for a consistency like thick paint – when you tilt the blender, it should flow slowly off the sides. This step is where your mousse gets its luxurious texture, so don’t rush it.

Chilling and Serving

Now comes the hardest part – waiting! Combine the mango puree with the chia mixture and stir thoroughly. Cover and refrigerate for at least 4 hours, but overnight is golden (that’s when the chia seeds fully hydrate and create that perfect mousse texture). I like to give it a good stir after about 30 minutes to redistribute any seeds that settled. When serving, top with fresh mango slices, toasted coconut flakes, or a sprinkle of chili-lime salt if you’re feeling fancy. The mousse keeps thickening over time, so if it seems thin at first – patience, my friend!

Tips for Perfect Mango Chia Seed Mousse

After making this dozens of times (and yes, messing it up a few times too!), here are my can’t-live-without tips:

  • Stir after 30 minutes – This breaks up any chia clumps forming on the bottom
  • Taste your mangoes first – Only add sweetener if needed; super ripe mangoes are perfect alone
  • Use room temp coconut milk – Cold milk makes the chia seeds take FOREVER to plump up
  • Blend longer than you think – Those last few seconds make the texture dreamy smooth
  • Portion before chilling – I pour mine into small jars so I don’t eat the whole batch at once!

Trust me – follow these and you’ll have mousse perfection every time.

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this recipe is crazy flexible! Swap coconut milk with almond or oat milk (just know it’ll be less creamy). Agave works great instead of honey for strict vegans. Frozen mango? Absolutely – thaw it first and drain excess liquid. The only non-negotiable? Fresh chia seeds – old ones won’t plump up properly. For nut allergies, stick with coconut milk and skip any nut toppings!

Serving Suggestions for Mango Chia Seed Mousse

Oh, the fun part – dressing up your mousse! My favorite way is layered in a glass with crunchy granola and fresh berries for that perfect texture contrast. For tropical vibes, top with toasted coconut flakes and a mint sprig. Sometimes I’ll drizzle melted dark chocolate over it when I’m feeling extra fancy—don’t judge me!

Storage & Reheating

Here’s the beautiful thing about this mousse – it actually gets better overnight! Store it in an airtight container in the fridge for up to 3 days (if it lasts that long). No reheating needed – just grab a spoon straight from the fridge when that mango craving hits. Pro tip: Give it a quick stir before serving if any liquid separates.

Mango Chia Seed Mousse Nutritional Info

Before you dive in, here’s the best part – this dessert is as good for you as it tastes! These values are estimates (your exact amounts may vary slightly based on mango sweetness and coconut milk brand):

  • 180 calories per serving (about 1/2 cup)
  • 8g healthy fats from coconut milk and chia seeds
  • 24g carbs (with 6g fiber to keep you full)
  • 3g plant-based protein
  • Zero cholesterol and naturally gluten-free

Honestly, I sometimes eat this for breakfast – don’t tell my mom!

Frequently Asked Questions

Here are answers to the questions I get asked most about this mango chia seed mousse – including the ones I had when I first started making it!

Can I use frozen mango instead of fresh?
Absolutely! Just thaw it completely and drain any extra liquid first. I actually keep frozen mango chunks in my freezer for emergency mousse cravings. The texture comes out just as creamy – promise!

Why is my mousse too runny?
Two likely culprits: either you didn’t use full-fat coconut milk (the light stuff won’t set as firm), or it didn’t chill long enough. Chia seeds need at least 4 hours to work their magic. If it’s still thin after that, mix in an extra tablespoon of chia seeds and wait another hour.

Can I make this without coconut milk?
Sure – almond or oat milk work, but your mousse will be less rich. For the creamiest dairy-free version, I sometimes blend half an avocado into the mango puree. Sounds weird, but you can’t taste it!

How do I know if my chia seeds are still good?
Old chia seeds won’t plump up properly. Test them by stirring 1 teaspoon into 1/3 cup water. If they don’t form a gel within 10 minutes, it’s time for fresh seeds. I buy small bags and store them in the freezer to keep them fresh longer.

Is this really healthy or just pretending?
Laughing because I asked this too! Yes, it’s genuinely good for you – chia seeds are packed with omega-3s and fiber, mangoes give you vitamin C, and coconut milk has healthy fats. Just watch the sweetener if you’re cutting sugar. My nutritionist friend approves!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mango Chia Seed Mousse

5-Ingredient Mango Chia Seed Mousse: Creamy & Irresistible!


  • Author: memorecipes.com
  • Total Time: 4 hours 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

A creamy and healthy dessert made with mango and chia seeds. Perfect for a light snack or post-meal treat.


Ingredients

Scale
  • 2 ripe mangoes
  • 3 tbsp chia seeds
  • 1 cup coconut milk
  • 1 tbsp honey or maple syrup (optional)
  • 1 tsp vanilla extract

Instructions

  1. Peel and blend the mangoes until smooth.
  2. Mix chia seeds, coconut milk, honey (if using), and vanilla extract in a bowl.
  3. Combine the mango puree with the chia mixture.
  4. Refrigerate for at least 4 hours or overnight.
  5. Serve chilled.

Notes

  • Adjust sweetness to taste.
  • Use fresh mangoes for best flavor.
  • Stir well before refrigerating to avoid clumps.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-cook
  • Cuisine: International

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 180 kcal
  • Sugar: 12g
  • Sodium: 10mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: mango chia mousse, healthy dessert, vegan snack, chia pudding

Recipe rating