Mango-Chia-Pudding with green kale smoothie and mango

Thanks to Brenda De La Piedra from One Hungry Mami for providing this Gluten-Free Mango Chia Porridge recipe.

Serves 1
Prep Time 15 minutes
Cooking Time 15 minutes


2 tablespoons of chia seeds
1 mango
1 cup of water
activated buckinis
shredded coconut
dried white mulberries
turmeric powder (optional but goes really well with mango)


  1. Place chia seeds in a container with a tight fitting lid. Blend the mango with the water until smooth and pour this mixture over the chia seeds. Stir to combine.
  2. Place lid on tightly and give it a good shake. You want to make sure the chia is distributed throughout or else it will thicken in clumps.
  3. Leave the mixture in the fridge for at least 15 minutes to thicken.
  4. After it has thickened, pour chia porridge into a bowl and add toppings of choice.*

*If you find that it needs more sweetness, you can use some stevia or other sweetener of choice. Rice malt syrup is a good option.

This recipe for gluten-free mango chia pudding appeared in Issue One of Australian Gluten-Free Life magazine. For more of Brenda’s delicious gluten-free recipes, pick up a copy today.