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Mango, Coconut and Lime Chia Puddings with Mint Recipe


4 for pudding or 2 for breakfast


  • 4tbsp chia seeds
  • 2tbsp milled flax seeds
  • 180 ml/6floz coconut milk, plus extra to drizzle, optional
  • 50ml juice from 1-2 limes
  • 250g mango flesh (about 1 mango), plus extra for serving
  • 10 medium-large mint leaves
  • pinch Himalayan pink salt
  • generous pinch ground cardamom
  • 1tsp baobab powder, optional
  • 50g ice cubes


Combine the chia seeds and milled flax seeds with the coconut milk. Stir well and leave for at least 15 minutes to swell up, or make the night before and leave in the fridge until the next day.

Put the soaked seeds in a blender with the rest of the ingredients, and baobab powder if using, leaving the ice cubes until last.

Blend until completely smooth, then add the ice cubes for extra freshness. Blend once more until completely smooth. Pour into the glasses and layer with cubes of fresh mango if desired.

Finish with your preferred toppings, drizzle with a little extra coconut milk, if you wish, and serve immediately.

This will keep well in the fridge for at least three days, so make a large batch at the beginning of the week. Enjoy it on its own for breakfast, or add extras like homemade granola, seeds, bee pollen, goji berries, dried coconut, nuts and fresh fruit.

Recipe courtesy of Clean Cakes by Henrietta Inman, photography by Lisa Linder (Jacqui Small)


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