whole30 mango pomelo chia pudding

mango pomelo chia pudding recipe

I make different combinations of chia pudding. I’ve made chia pudding with mango and lime, pomegranate and hibiscus tea, carrots and bananas and almonds. Chia pudding makes me feel like I’m starting my day right, and I find myself throwing whatever we have in our ‘fridge into it to see what works. Today’s chia pudding is a mango pomelo chia pudding that I was inspired to make from one of my favorite Asian desserts.

mango pomelo chia pudding recipe

When we lived in Malaysia, I loved tapioca desserts with fresh tropical fruits. Tapioca pudding is kind of a standard dessert at Chinese restaurants.  I loved the citrusy tang of pomelo (a kind of large citrus fruit with a fleshy meat that’s a touch sweeter than grapefruit) when mixed with sweet, ripened mango and a creamy tapioca; it’s just a nice finish to the oiler main courses in most Chinese meals.

mango pomelo chia pudding recipe

Chia pudding is a much easier endeavor than tapioca, though, and quite filling as a breakfast food. I love chia pudding in lieu of custardy yogurts, which have an astonishing amount of fat and sugar when they’re pre-flavored and come in fancy glass jars. Don’t get me wrong —  I love a good glass jarred yogurt. I’m just not sure that I need to be consuming all of my day’s fun calorie allotment towards yogurt. The world is full of far more interesting food.

mango pomelo chia pudding recipe

The best thing about pomelo is that its large size makes it easy to remove the pith (the bitter white parts on all citrus fruit). I slice the skin on my pomelo in long, vertical strokes, then unwrap the peel away from the fruit before breaking up the pith. After that, it’s just a matter of peeling away the pith from the pulp of the pomelo and breaking up the pomelo into chunks for the chia pudding.

mango pomelo chia pudding recipe

I’m not the best at weekday breakfast prep, so sometimes I’ll even prep and chop up the fruit for my mango pomelo chia pudding the night before and store it separately from the chia pudding in a plastic container. Then, in the morning, I’ll spoon out chia pudding into individual bowls and top with the fruit. The bright colors and the individual servings just make it seem like I did a lot more than I actually did to make a great breakfast.

And really, isn’t that what it’s all about? Faking it until we make it?

whole30 mango pomelo chia pudding

Time8 hours 15 minutes
CuisineAmerican, Whole30


  • 2 14- ounce cans of coconut milk (Whole Foods brand or Thai Kitchen; do not use Goya)
  • ¼ cup chia seeds
  • more coconut milk (optional, for thinning)
  • 1 ripe mango (peeled and cut into chunks)
  • 1 pomelo (peeled and pith removed)


  • The night before you plan on eating the chia pudding, open both cans of coconut milk and pour into a medium bowl. Stir thoroughly to incorporate the cream with the liquid that may have separated in the can. Add chia seeds and mix thoroughly. Cover and refrigerate overnight.
  • In the morning, spoon chia pudding into small bowls. Add a little coconut milk (around 1 tablespoon) to thin out the chia pudding if necessary and top with mango and pomelo. Serve immediately.
  • Note: we’ve used Goya brand coconut milk a few times and the consistency of their milk does not work well to help the chia seeds expand. Try either Thai Kitchen or Whole Foods brand instead.


This mango pomelo chia pudding recipe is gluten free and dairy free -- but full of fruity flavor! Check it out!





Subscribe and get freshly baked articles. Join the community!

Join the newsletter to receive the latest updates in your inbox.

By signing up, you agree to our Privacy Policy and Terms.

Conversations 2 comments

Let's start a personal, meaningful conversation.

Example: Practical philosopher, therapist and writer.

Link copied to your clipboard
About me

I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.

Never miss a thing!

Subscribe and get freshly baked articles. Join the community!

Join the newsletter to receive the latest updates in your inbox.

Latest Articles

S Read More

cookbook club05.23.2023

Sao Paulo Cookbook Club, Ch. 2: Kin Thai

In November of 2022, our Sao Paulo Cookbook Club met up to review Kin Thai: Modern Thai Recipes to Cook at Home by John Chantarasak. […]

A Read More


A Guide on How to Travel to Patagonia

We recently returned from a 10-day trip to Argentina, and the highlight of our time there was the three days we spent in Patagonia, where […]

C Read More

blog features08.21.2022

Cookbook Club, Sao Paulo Edition: Jubilee

We were fortunate to arrive in Sao Paulo last July, just as the pandemic started to ease in Brazil. We hit the ground running, and […]

W Read More

blog features11.03.2021

We’ve Moved to Sao Paulo!

A year after we arrived in Virginia — we’ve packed everything up yet again and moved to Sao Paulo, Brazil.

Begin typing your search above and press return to search. Press Esc to cancel.