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Mango Chia Breakfast Bowls

Bring the tropics to your breakfast table with these simple, light, filling breakfast bowls full of nutritious ingredients.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Gluten-Free, Vegan
Servings: 4 Servings
Calories: 247kcal
Author: Jess Smith via Inquiring Chef


  • 1/4 cup Chia Seeds
  • 1 can (14oz) Light Coconut Milk
  • 4 cups cubed Mango (fresh or frozen)
  • 1 cup Almond Milk, plus extra if needed (see note)
  • 1/4 tsp Almond Extract
  • 1 cup Raspberries
  • 1/2 cup Toasted Coconut


  • Whisk chia seeds into coconut milk. Refrigerate for four hours and up to overnight. (The mixture will thicken as it sits.)
  • Combine chia / coconut mixture, mango, milk and almond extract in the bowl of a food processor or blender. Blend until smooth, adding additional milk if needed (it should be a thick smoothie consistency).
  • Note: At this point you can refrigerate the mixture for up to 4 days. Just refrigerate and stir well before serving.
  • Pour into bowls and top with raspberries and toasted coconut.


I like the flavor of almond milk here, but any milk will work, or use additional light coconut milk if you'd like!


Calories: 247kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 60mg | Fiber: 9g | Sugar: 25g