Chia Mango Breakfast Pudding Bowl – super healthy deliciousness

Being a retreat chef – what a joy!

Not only do I get to make the most delicious soul-inspired food and serve it to the most beautiful souls on retreat, it gives me the enormous privilege of filling my shopping trolley with bountiful loads of delicious, organic goodness!

It’s like a delightful treasure hunt as the menu unfolds from one basket of fruit and veggies to the next. I never quite know what is going to be available at any given time.

chia mango pudding bowls by trinity

So… I was busy filling my shopping trolley with fresh organic goodies in Belgium last week, when the most delicious pile ‘Emilia’ of mangoes caught my eye.

I suddenly thought my guest would just LOVE ‘Mango Chia Breakfast Pudding’. And so it was.

My guests loved them.

Mango chia breakfast pudding bowl by Trinity Bourne

If you’ve not yet discovered the culinary alchemy of chia seeds, then you are in for a real treat. They thicken, in a jelly-like fashion when soaked, making the perfect pudding or smoothie addition.

Soaking also makes it easier to digest and assimilate their nutrients.

Chia seeds are one of the richest plant-based sources of essential fats; a high quality, complete protein food and loaded with antioxidants.

Quick video guide (when I was in Belgium)..

I managed to shoot a super quick video to show you how easy these chia breakfast puddings are to make (and also an excuse to say a quick hello to you guys!)…


Chia Mango Breakfast Pudding Bowl - super healthy deliciousness

Yield: 2 - 4
Prep Time: 5 minutes
Total Time: 5 minutes
A super-healthy plant-based chia breakfast pudding bowl recipe, using mangoes, banana, tahini and chia seeds.


  • 1 ripe mango (medium sized)
  • 200ml to 250ml water (or plant-based milk)
  • 1 ripe banana (optional)
  • 2 heaped teaspoons of tahini (or cashew butter)
  • 3 tablespoons chia seeds
  • Optional superfoods


  • *** Please check my super quick video above for a helpful guide ***
  • Peel and scoop out the mango and place into a blending jug.
  • Add the water (or plant-milk).
  • Add the banana.
  • Add the tahini.
  • Add any optional superfoods (I enjoy maca, moringa and hempseeds or hempseed protein powder).
  • Blend until smooth.
  • Mix in chia seeds.
  • Over the next 20 minutes, stir in a couple of times again. Re-stirring in this period, stops the seeds sticking together.
  • Pop in the fridge overnight (or for at least an hour or two). Serve the next morning (or later) after you give it a stir. Add toppings of your choice like fresh fruit, dried fruit, nuts, seeds, granola etc.
  • Enjoy!
  •  Pin on your pinterest board for later…

    Chia mango pudding PIN


    1. Becky Striepe May 17, 2016 at 11:50 am - Reply

      This looks awesome, Trinity! Being a retreat chef sounds like so much fun!

      • Thank you so much for tuning in Becky. Oh my goodness… I feel so incredibly blessed to be able to do what I do. Being a retreat chef stirs my soul! It’s hard work and I am on the go all the time BUT it’s so rewarding and I love it!

    2. Aimee May 17, 2016 at 7:18 pm - Reply

      YUM! Love the way you’ve decorated them too 🙂

    3. Melissa May 18, 2016 at 1:38 pm - Reply

      WOW ! This looks lovely . Do you think white or black chia seeds are better ? Just wondering as I always used black but recently every recipe I’ve seen says use white

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