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Mango Tropical Chia Breakfast Pudding

The temperature here has soared to high 30s - apparently last week saw the hottest Wimbledon week in history. Might as well pretend we are in the tropics!

Mango Tropical Chia Breakfast Pudding

As always, there is the option to add a little sweetener if so desired and toppings are whatever take your fancy that day! Here I have used more mango, toasted coconut flakes, bee pollen, lime zest, mint leaves, pistachio nuts and a suitably tropical looking edible nasturtium flower from the garden.

Mango Tropical Chia Breakfast Pudding

1/2 cup (approx 85g) fresh or frozen mango flesh
1 cup (250ml) unsweetened coconut milk
2 tbsp unsweetened dessicated coconut
4 tbsp chia seeds
1 tsp vanilla extract
juice of half a lime (approx 1 tbsp)
optional: 1 tbsp honey or maple syrup

Toppings (all optional and open to substition):
- drizzle of almond butter, pineapple, mango, fresh mint leaves, toasted coconut flakes, lime zest, bee pollen, pistachios, any nuts, edible flowers, raw cacao nibs....

1. Blend the mango, coconut milk, vanilla and lime juice (and honey/ maple syrup, if using) until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds and dessicated coconut in a bowl.
3. Cover and place bowl in the fridge for a few hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.


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