Mango chia smoothie bowl: creamy and delicious
In my early ventures into healthy brekkie bowls, I was never much of a chia pudding fan. The first few versions I tried were bland, boring, and definitely not worth repeating.
Then mango and coconut milk entered the picture – and everything changed. 😉
This creamy mango chia smoothie bowl is fruity, tropical and properly satisfying, with just four simple ingredients in the base. It’s somewhere between a smoothie bowl and a chia pudding, and it’s the recipe that finally converted me.
Why you’ll love this bowl
It’s creamy, fruity and full of tropical flavour, with the mango and coconut milk doing most of the heavy lifting.
It’s also naturally high in fibre thanks to the chia seeds, and easy to make ahead for busy mornings.
And in summer, you can pour the mixture into popsicle moulds and freeze it for a refreshing breakfast or light treat. It works brilliantly as a cool post-workout snack too
Try the Mango Chia Brekkie Pops recipe here.
Tips for making this creamy mango smoothie bowl:
- Start with 1 cup of water, then let the chia seeds sit for at least 20 minutes to expand. Add more water gradually if the mixture is thicker than you’d like – it’s much easier to thin it than rescue chia soup!
- Use a ripe, sweet mango for the best flavour and creamiest texture.
- Blend the mango, coconut milk and vanilla until smooth before combining them with the chia mixture.
- Both black and white chia seeds work equally well. White chia seeds simply give the finished bowl a brighter, more golden appearance.
- Keep any leftover chia gel in an airtight container in the fridge for a couple of days and add it to smoothies, porridge or baking.
- Not a fan of coconut milk? Use another milk you enjoy, bearing in mind the result may be a little lighter and less creamy.
Common questions
Can I make this mango chia smoothie bowl ahead of time?
Yes. Make the smoothie mixture the night before and keep it covered in the fridge, then add the mango, nuts and coconut just before serving. It should keep well for up to two days.
Can I use frozen mango?
Absolutely. Let it soften slightly before blending, or use it straight from frozen for a colder, thicker bowl. You may need to add a little extra water to help it blend smoothly.
Are white and black chia seeds different?
They work in exactly the same way and have a very similar nutritional profile. White chia seeds simply blend into the mango mixture more discreetly, while black seeds give it the traditional speckled chia pudding look.
Can I use a different milk?
Yes. Almond, oat, dairy or any other milk you enjoy will work. Coconut milk gives the bowl its rich tropical flavour and creamy texture, so other milks will produce a slightly lighter result.
Why has my chia pudding become so thick?
Chia seeds continue absorbing liquid as they sit. Simply stir in a little more water or milk until you reach the consistency you prefer.
Other smoothie breakfast bowls to try:
⫸ Tropical sunshine smoothie bowl
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.
Your body responds differently now to food, stress, sleep and movement, so the old “just eat less” rules don’t work anymore.
The Makeover Guide shows you how to build satisfying breakfasts that support your post-menopausal body, for sustainable weight loss.
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Creamy Mango Chia Smoothie Bowl Recipe
Ingredients
- 1-1½ cup water
- ¼ cup chia seeds
- 1 mango, peeled & chopped
- ⅓ small can coconut milk
- 1 tsp vanilla extract
Optional ingredients:
- walnuts, cashews or almonds and coconut flakes for topping
- extra mango, or other fresh fruit as desired for topping
Instructions
First 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 gel to set. Stir 3 or 4 times.
Then make the pudding:
- Put the mango pulp, coconut milk and vanilla in a blender and whiz until smooth and creamy.
- Add about half of the chia gel and evenly mix through the pudding. Gradually stir in more chia gel if desired.
- Divide the pudding evenly into two bowls. Decorate with a handful of your favourite nuts and a sprinkle of coconut flakes.
Notes
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
