Mango Chia Brekkie Pops 4


Try these mango chia pops for a refreshingly different healthy Summer brekkie.
Course Breakfast
Cuisine Australian
Keyword mango ice cream
Prep Time 30 minutes
Freeze time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 148kcal
Author Wendy, Wendy's Way to Health


  • ¼ cup chia seeds
  • 1 to 1½ cups water
  • 1 mango peeled & chopped
  • 3 tbsp Greek yoghurt
  • small can Coconut milk

Optional ingredients:

  • 1 to 2 tsp pure maple syrup
  • 1 or 2 strawberries thinly sliced for decoration


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.

Make the pudding:

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


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!


Serving: 1person | Calories: 148kcal | Carbohydrates: 14.8g | Protein: 3.5g | Fat: 8.4g