Mango Sticky Rice Chia Seed Pudding Recipe: Thai-Inspired Breakfast Fusion

This Thai-inspired fusion brings the best of both worlds together for a fast, satisfying breakfast. The combination of creamy chia pudding and sweet mango sticky rice creates a naturally sweet, tropical start to your day.

I’ve streamlined the process to ensure you get authentic flavors without the fuss. Soaking the chia seeds overnight means minimal morning prep, while the mango and coconut milk deliver that classic Thai dessert taste in a breakfast-friendly format.

What you’ll get is a layered texture—smooth chia pudding beneath sticky, sweet rice and fresh mango. It’s naturally vegan, packed with fiber, and ready to enjoy straight from the fridge.

Perfect for meal prep or a quick, nourishing morning bite. Here’s how to make it.

Ingredients for Mango Sticky Rice Chia Seed Pudding

Tropical flavors and pantry staples come together for a creamy, sweet breakfast fusion.

The coconut milk is non-negotiable here—full-fat canned from Thai Kitchen or Chaokoh gives that authentic richness. Chia seeds are chia seeds, but I splurge on organic black chia when I can find them at Whole Foods. For the mango, ripeness is key—look for fruit that gives slightly when you squeeze (and smells like heaven at the stem). Jasmine rice is the classic Thai variety, but basmati works in a pinch.

No coconut sugar? Brown sugar at a 1:1 ratio gets you 90% there. Maple syrup can sub for the chia pudding sweetener, but coconut sugar’s caramel notes are perfect with mango. Out of lime? Lemon in a pinch, though you’ll lose some of that Thai brightness. Almond milk can be any plant milk you’ve got—oat or cashew both work great. For the rice, if you’re short on jasmine, sushi rice has a similar sticky texture.

The chia pudding keeps for 5 days in the fridge—perfect for meal prep. Store the mango sticky rice separately (same 5-day window) and combine when ready to eat. Coconut milk cans? Once opened, transfer to a jar and use within 1 week.

Step-by-Step Instructions for Mango Sticky Rice Chia Seed Pudding

This fusion dish comes together faster than you think—just follow these simple steps.

Step 1: Prepare the Chia Pudding Base

In a medium bowl, whisk together the 0.75 cup Chia Seeds, 1.5 cups Coconut Milk, 1 cup Almond Milk, 2 tbsp Maple Syrup, 1 tsp Vanilla Extract, and 0.25 tsp Salt until fully combined. I like to use a fork for this—it breaks up any clumps of chia seeds.

Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours (or overnight) until thick and pudding-like. You’ll know it’s ready when it holds a spoon upright—no jiggle.

Step 2: Cook the Sticky Rice

Rinse the 1 cup Jasmine Rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 1.5 cups Water, and 0.5 cup Coconut Sugar. Stir well to dissolve the sugar.

Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is absorbed and the rice is tender. Stir in 1 tbsp Cornstarch mixed with 1 tablespoon of cold water to thicken the rice slightly. Remove from heat and let it sit covered for 10 minutes.

Step 3: Prepare the Mango and Lime Garnish

Peel and dice the 2 whole Ripe Mango into small, even cubes. Zest the 1 whole Lime, then juice it—you’ll need about 1 tablespoon of juice. Toss the mango cubes with the lime zest and juice. This brightens the flavor and keeps the mango from browning.

In a dry skillet over low heat, toast the 0.25 cup Coconut Flakes for 2-3 minutes until light golden brown and fragrant. Watch closely—they burn quickly. Set aside to cool.

Step 4: Assemble and Serve

To serve, spoon a portion of the chia pudding into a bowl. Top with a generous scoop of the warm sticky rice, then arrange the diced mango on top. Sprinkle with the toasted coconut flakes for crunch.

The contrast of warm rice, cool pudding, and juicy mango is what makes this dish special. Serve immediately while the rice is still warm—this fusion is best enjoyed fresh.

Flavor Customization for These Flavors

Sweetness Adjustments

For a sweeter pudding, increase the maple syrup to 3 tbsp when mixing the chia base. If you prefer the rice sweeter, stir in an extra 2 tbsp coconut sugar while it’s still warm. I often add 1 tbsp agave to the mango for extra gloss and sweetness. 💛

Creaminess Variations

Swap ½ cup almond milk for coconut cream in the chia pudding for a richer texture. For a lighter version, use coconut water instead of canned coconut milk in the rice. I love how the coconut cream makes the pudding almost mousse-like.

Tropical Twists

Add ½ cup diced pineapple or ¼ cup passion fruit pulp to the mango layer for extra tropical flair. A pinch of cardamom in the chia pudding pairs beautifully with the coconut. Toasted macadamia nuts can replace coconut flakes for crunch.

Citrus Boosts

Enhance the lime by adding 1 tsp orange zest to the mango mix. For a tangy contrast, drizzle the finished dish with 1 tbsp yuzu juice. I sometimes add a few drops of lime essential oil to the chia pudding for intensity.

Texture Play

For extra chew, sprinkle 1 tbsp toasted sesame seeds over the top. Crushed peanuts add a nutty crunch that balances the sweetness. I like adding 1 tbsp chia seeds to the rice while cooking for a fun, seedy texture.

Spiced Options

A dash of cinnamon or nutmeg in the chia pudding adds warmth. For heat, include ⅛ tsp cayenne in the coconut sauce. I occasionally stir in ½ tsp turmeric to the rice for color and earthiness.

Frequently Asked Questions