Go Back
+ servings
mango chia breakfast bowls
Print Recipe
No ratings yet

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
Keyword: gluten free, healthy breakfast recipe, mango recipe, vegan recipe
Servings: 4 Servings
Calories: 211kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Mixing Bowl
  • Food Processor or Blender

Ingredients

  • ¼ cup Chia Seeds
  • 1 14 oz can Light Coconut Milk
  • 4 cups cubed Mango (fresh or frozen)
  • 1 cup Almond Milk, plus extra if needed (see note)
  • ¼ tsp Almond Extract
  • 1 cup Raspberries
  • ½ cup Toasted Coconut

Instructions

  • 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.

Notes

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

Nutrition

Calories: 211kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 87mg | Potassium: 402mg | Fiber: 9g | Sugar: 25g | Vitamin A: 1801IU | Vitamin C: 68mg | Calcium: 169mg | Iron: 2mg