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I love summer. I love days at the beach, barefoot walks in the sand, hair constantly dripping with seawater… and I love all the beautiful fresh summer fruits and vegetables that come with the season. Stone fruits and mangos have finally arrived! I remember as a kid dad and I would buy an entire carton of mangos during the school holidays, and would have a whole bowl to ourselves after an early morning swim at the beach. Mum would promptly send us back for a swim to wash off all the mango juice! This month’s recipe, inspired by Teresa Cutter ( is one of my favourite summer breakfasts – mango pudding. Chia seeds are a fantastic source of omega three fatty acids and fibre to help with heart and digestive health, as well as protein and vitamin B. And mango, like all fresh fruit, is just packed full of vitamins and minerals for overall health and well-being! The perfect start to a summer’s day! – Lizzie


250ml water / milk (dairy/almond/coconut)

¼ cup Chia seeds

Flesh of one mango, pureed

3 tablespoons yoghurt (dairy/coconut)

Garnish ideas: yoghurt, toasted coconut flakes, fresh mango, cocoa nibs, fresh mint, other fresh seasonal fruits (blueberries, strawberries, banana)


  1. Combine water/milk with chia seeds
  2. Set aside for 20-30 minutes, stirring every few minutes
  3. Stir in mango puree and yoghurt and divide into two serving bowls
  4. Serve with garnish of your choice

Notes: for a quick and easy breakfast, I usually make this up the night before by just throwing all the ingredients together and letting it set in

the fridge overnight.

For a delicious chocolate mango pudding, try adding in 2 tablespoons of cocoa.