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Mango and Chia seed pudding

I have to say Mangoes are really one of my all-time favourite fruits. It is a little messy to prep but o the taste; juicy, tangy, sweet and don’t get me started on the colour. (I really don’t understand why my six-year-old won’t touch mangos. It just does not make sense:)

This is such an easy wholesome little breakfast and when mangoes are in season we eat it at least once a week and then crave it for a year until summer comes round.

Know your chia from your chai- I know it is a little confusing but these two are really completely different. Chai means tea and is a spice blend of cardamom, cinnamon, fennel seeds, fresh ginger and black peppercorns and star anise to name a few. It is boiled together with a sweetener and milk and enjoyed as a warm aromatic tea.

Chia on the other hand are very small powerhouse seeds with a neutral taste and incredible absorption ability, they have a huge nutritional profile and contain calcium, fibre, manganese, and phosphorus, and are a great source of healthy omega-3 fats. Chia seeds are also a great thickener and can be used in smoothies, crackers, granola or baked goods. Try swapping sugary, starchy breakfasts with this delicious Mango and chia seed pudding. Don’t know where to buy them? Most health food stores will sell them or buy them online from faithfull-to-nature or wellness warehouse

It is so delicious you can even have it for pudding. And although my 6-year old don’t eat mangoes she eats chia puddings by the bucket loads with strawberries and a little bit of honey.

All it takes is a little planning to pull this super delicious and healthy breakfast off.You can also experiment with different fruits like berries, peaches, and figs.


Mango and Chia seed pudding

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 65 minutes
  • Yield: 3 portions 1x


  • 6 tbs Chia seeds
  • 1.5 cups Coconut milk /almond milk/ milk or a combination of milks
  • Vanilla extract
  • 1 Mango, halve chopped and other halve pureed
  • 1 Thumb size grated ginger
  • Lemon zest of halve a lemon
  • Fresh berries
  • Toasted coconut flakes



  1. Mix chia seeds and choice of milk in a Consol jar and leave in the fridge overnight or for at least 1 hour. 
    The chia seeds will absorb the liquid and will swell and thicken the pudding. Stir occasionally to make sure all the seeds are covered in liquid. 
    If the pudding is too thick add more liquid and stir. Add grated ginger, vanilla and lemon zest and stir through before serving.

To serve

  1. Place the chia seeds in bowls and top with pureed and chopped mango and a generous amount of toasted coconut shavings and fresh berries.
    Tip: How to toast coconut shavings.
    Place the shavings in a warm dry pan. Stir until the coconut turns a light brown colour. It gives a great crunch and texture to porridge, curries and salads.


Another quick recipe with mangoes

  • 1 mango chopped
  • 250ml milk kefir
  • 1 tsp honey
  • ½ tsp turmeric
  • Handful of ice
  • Squeeze of lemon juice

Blend in Nutribullet for 30s and voila, sunshine in a glass

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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