Chocolate Chilli Mango Chia Pudding

Now that Summer is on the way and there is so much fantastic fresh fruit around, I’m looking for interesting ways I can incorporate all this deliciousness into my breakfast. I’ve set the omelet pan aside and discovered chia pudding. Chia seeds are rich in omega-3’s and fibre, both good things which we’re all told we don’t eat enough of. Additionally, those tiny little seeds have some amazing super powers, being able to hold up to 9 times their volume in liquid! I’ve also learned they are a great egg replacer. Look out for some interesting experiments, or should that be egg-less-speriments (sorry), in the near future.


I’ve had chia seeds in my pantry for about a year now. Occasionally i will sprinkle them on oats or into baked goods, but it wasn’t until recently I discovered their amazing gelling properties. Chia pudding is hardly a secret in the raw/vegan community, but for me it’s been an exciting new discovery.

I’ve been eating chia pudding for breakfast the last few weeks with either almond milk or coconut milk and mangoes. This is all part of pretending I’m on a tropical holiday somewhere. While making my breakfast the other day, I was on the phone to my friend/client/massage therapist, Carly, and the conversation landed on Chocolate. Don’t all good conversations at 7.30am? By the time we hung up, my chia had gelled and I had the idea that chocolate was a perfectly normal (and antioxidant rich) breakfast food.

Once I had chocolate and mango all ready to go, I couldn’t leave chilli out. Viviane might not have forgiven me. She’s promised me that they’re a perfect combination. And they were. The chia gel was smooth and cooling along with the mango, the coconut milk sweet, the cacoa powder earthy and a little bitter. The bitterness going perfectly with the occasional zing of chilli. It all summed up my tropical island fantasy breakfast perfectly.



  • 2 tbsps chia seeds
  • 120ml (1/2 cup) water
  • 1.5 tsps cocoa powder, raw or dutch press
  • 2 tbsps coconut milk
  • 1 tsp Natvia, or your favourite sweetener
  • 1 pinch chilli powder, optional
  • 1 medium mango, peeled and diced


Mix the everything except the mango in a bowl. Leave to sit for about 10 minutes, stirring occasionally while you drink your morning cuppa. Top with the mango and eat.

Substitutes and Alterations

For a smoother texture place the chia seeds in a food processor or coffee grinder before mixing. To boost the protein content I sometimes sprinkle hulled hemp seeds on top of mine.

Preparation and Storage

This whole recipe can be prepared up to 3 days in advance and kept refrigerated in an air tight jar.

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