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Mango Chia Brekkie Pops

Mango Chia Brekkie Pops

Ingredients

  • 1/4 cup chia seeds
  • 1-11/2 cups water
  • 1 mango peeled & chopped
  • 3 tbsp Greek yoghurt
  • 1/3 small can Coconut milk
  • 1-2 tsp pure maple syrup if desired
  • 1 or 2 strawberries thinly sliced

Instructions

Make the chia gel:

  1. Combine the water and chia seeds in a bowl and stir well for a couple of minutes.
  2. Set aside for 20-30 minutes to allow the gel to set. Stir 3 or 4 times.

Make the pudding:

  1. Blend the mango pulp, yoghurt or coconut milk and vanilla until smooth and creamy.
  2. Pour pudding mixture into a jug, add about half of the chia gel and stir through. 
  3. Add the maple syrup now if you'd like sweeter flavoured pops (remember they'll be less sweet after they freeze.)
  4. Fill icy pole moulds to about 3/4 full and set in the freezer for at least 4 or 5 hours.

Recipe Notes

This recipe will make 4-6 pops, depending on the size of your moulds. 

When making the chia gel, start with 1 cup of water and add more at the end if the seeds don't look like they're fully expanded.

Keep leftover gel in the fridge to use in smoothies or baking.

If you're using the strawberry slices, press the slices firmly against the inside of the moulds before pouring in the pudding mixture.

I think these are delicious without any sweetener, but if you're making them for kids, it might be a good idea to add the maple syrup!