Combine the water and chia seeds in a bowl and stir well for a couple of minutes.
Set aside for 20-30 minutes to allow the gel to set. Stir 3 or 4 times.
Make the pudding:
Blend the mango pulp, yoghurt, maple syrup and vanilla until smooth and creamy. Add the chia gel and whiz again until well mixed.
Thinly slice the strawberries and place a slice inside each popsicle mould, and press against the side.
Gently pour in the mango mixture, filling the icy pole moulds to about 3/4 full. Set in the freezer overnight, or at least 4 to 5 hours.
To remove popsicles from the moulds, run under hot water for a few secs.
Notes
This recipe will make 4-6 brekkie pops, depending on the size of your moulds.When making the chia gel, start with 1 cup of water and add more if the seeds don't look like they're fully expanded.For a crunchy topping, add a sprinkle of muesli or granola into the moulds before you pour in the pudding mixture.