As I’m writing this post I’ve been running around frantically the past two days getting ready for our first family trip away that’s not to stay with family. We’re heading up the coast to Queensland for five days to attend a wedding and have decided to break up the drive on the way up. Tomorrow we’re heading off to Byron (yay!) for a pit stop which I’m super excited about, we haven’t been there since our own wedding and I’m really keen to get back there. Then we’re off to Brisbane where I’m going to catch up with friends and our babies all get to meet for the first time and have a cute little play date. We have the wedding on Friday in the Glasshouse Mountains and then back down to Lennox Head for our pit stop on the way home.
I won’t say I’m not nervous to be travelling with a baby, this will be our first big trip away where she is eating solids so being prepared with what food I’m going to be feeding her while I’m away has definitely been something that I’ve put a bit of thought into (but that’s for another post). Not to mention travelling in a car for up to 6 hours a day with a baby that doesn’t quite nap for as long as she did the last time we attempted a drive that long with her. It’s also her first birthday while we are away (seriously where did that last year go?) so we will be having a little celebration while we are away and then I’ve got some serious cupcake baking to commence once we return home for our ‘at home’ celebration.
Anyways I better get on with what this post is actually about…
I absolutely love mango season. I practically do a little happy dance inside when I see the first mangoes arrive for summer. I seriously eat so many of them that you would think that by the end of summer I’d be sick of them but oh no, I bulk buy and freeze them so I can still get my mango fix during autumn…. and maybe winter (if they make it that far).
This recipe for my mango, lime and coconut chia pudding is a great way to make an easy, nourishing breakfast during summer and best of it all it can be made the night before if you’re in a rush in the mornings (like most busy mamas) and if you double the recipe it will keep in the fridge for a few days.
I find that my daughter also loves chia puddings for breakfast and the thicker texture holds easily to a spoon so they are perfect for when toddlers are learning to feed themselves.
Chia puddings are great but at times I get a little bored with the standard vanilla flavour which is why this mango flavour is perfect and it doesn’t require any extra sweetener which is even better. I much prefer using fruit to sweeten my recipes as you get a bunch of extra nutrition with your sweetener. Mangoes are high in fibre, vitamin C, vitamin A and B6 and chia seeds are packed full of fibre, protein, omega-3 and a stack of minerals including calcium, magnesium, iron and zinc.
So throw away your box of processed cereal in the morning and get stuck into this mango, lime and coconut chia pudding, you won’t be disappointed.
- 1 cup mango, diced (approx 1 large mango)
- 1/2 cup full-fat coconut milk
- 1/2 coconut water
- juice of 1/2 lime
- 4 tablespoons of chia seeds
- Into a blender place the mango, coconut milk and coconut water and blend until combined
- Pour into a glass container (or jar) and add chia seeds, stir (or shake in jar) until well combined
- Place into fridge overnight until set