Mango chia brekkie pops
A refreshingly different healthy summer breakfast treat
What’s the best way to eat a healthy and delicious breakfast on a hot summer morning?
Turn your chia pudding into a frozen treat, of course!
That’s what I’ve done with this breakfast popsicle recipe.
It’s my MANGO CHIA PUDDING RECIPE poured into popsicle moulds and frozen.
The only difference ingredient-wise, is I’ve swapped the coconut cream for Greek yoghurt. And voilá, you’ve got mango chia brekkie pops.
You’ll find plenty of other popsicle and nice cream recipes in this roundup post: BETTER THAN ICE CREAM
These 3-INGREDIENT MANGO ICE CREAM POPS are a creamy, delicious treat for dessert, or anytime, really.
In the mood for a bowl of ice cream, but prefer something healthier? Whip up a batch of this BANANA MANGO NICE CREAM
Some tips to help you make these mango chia brekkie pops
- You’ll need to use a high-speed blender to make a smooth and creamy pudding.
- Allow at least 20 minutes for the chia seeds to expand, and add more water if you need to. Keep any leftover chia gel in the fridge to use in smoothies or baking.
- Greek yoghurt gives a slight tang, so use coconut cream or even regular double cream if you prefer sweeter popsicles.
- For a crunchy topping, add a sprinkle of muesli or granola into the bottom of the popsicle moulds, before you pour in the pudding mixture.
- To remove the frozen popsicles from their moulds, run them under warm-hot water for a few seconds.
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.
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Or click the button below to dive straight in.
MANGO CHIA BREKKIE POPS RECIPE
Ingredients
- ¼ cup chia seeds
- 1-1½ cups water
- 2 mangos peeled & chopped
- 6 tbsp Greek yoghurt
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
Optional ingredients:
- 2-3 strawberries thinly sliced for decoration
Instructions
Step 1: make the chia gel
- 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 seeds to expand. Stir 3 or 4 times.
Step 2: 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. 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
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
