Mango and Chia Breakfast Popsicles
-
- Prep
- 20 MIN
-
- Total
- 20 MIN + freezing time
-
- Serving
- 12
Ingredients
For the chia pudding
- 15 ml (1 tbsp) honey or sugar
- 125 ml (1/2 cup) black chia seeds
- 250 ml (1 cup) Joyya by Neilson 2% Ultrafiltered Milk
For the mango purée
- 135 g (1 cup) frozen mango, diced
- 250 ml (1 cup) Joyya by Neilson 2% Ultrafiltered Milk
- 125 ml (1/2 cup) quick cooking oatmeal
Directions
For the chia pudding
- In a bowl, mix the chia seeds with the honey and milk. Let rest for one hour in the refrigerator.
For the mango purée
- In a mixer, reduce the mango, milk and oatmeal into a smooth purée.
- Pour the mango purée into twelve popsicle moulds. Pour chia pudding on top to get two textures.
- Close each mould and place in the freezer for approximately 6 hours.
*To make the popsicles easier to remove, run a little hot water over the base of the moulds.
- Prep
- 10 MIN
- Total
- 10 MIN + freezing time
Mocha Popsicles
- Prep
- 4 h 30 min
- Total
- 4 h 30 min
Creamy Raspberry & Lime Swirl Popsicles
- Prep
- 10 MIN
- Total
- 10 MIN
