These delicious popsicles with mango, ginger & turmeric smoothie layered with chia pudding make perfectly nutritious breakfast or snack. Make ahead and that’s your healthy breakfast sorted for the next few days at least. Meal prep at its best!
These last few weeks we have been blessed with some gorgeous sunny weather here in the UK and the sun certainly makes everything look so much better, doesn’t it?! This kind of weather is a perfect excuse to start making your own popsicles or ice lollies. Summer here we go!
My obsession with homemade ice lollies started last summer when I discovered how easy it is to make your own with just a few ingredients – check out my previous popsicle recipes below if you need some more ice lolly inspiration:
For these mango & chia popsicles, I’ve combined my favourite mango, turmeric & ginger smoothie and chia pudding, which made these ice lollies into perfectly nutritious breakfast (or snack) on a stick. It’s a life saver for those mornings when you have to rush out of the door and haven’t got time to cook breakfast. Or those evenings when you really crave some chocolate but your hand reaches out for these healthy popsicles instead (you don’t want to write off an hour of sweat in the gym, right?).
To make this recipe child friendly, you can use a little less ginger or leave it out all together. It goes without saying that you can experiment with smoothie layers as much as you like (and that’s the real beauty of homemade popsicles). Whip up whichever smoothie you like best, pour it into the popsicle molds, top with chia pudding and say hello to a healthy breakfast for the next 10 mornings (this is as organised as I get with my meal prep. It’s not one of my strongest points, I must admit).
To make your popsicles an enjoyable rather than a stressful process, I would recommend getting good quality popsicle molds (I bought mine from Amazon), as I’ve had a few disasters with cheap ones that I’d purchased from supermarkets before. It’s a matter of personal choice but I also prefer traditional wooden sticks in my lollies rather than those plastic mold lolly bottoms you can get.
Another tip you might find helpful. Before taking the lollies out of the molds, let them thaw at room temperature for around 5 minutes. This way the popsicles will come out a lot easier and you won’t have to force them out of the molds at the risk of your lolly snapping in half (it happened to me so many times before). Just go very gentle when you ease them out of the molds.
If you give these breakfast popsicles a go, do tag me on social media and use the hashtag #fitfoodienutter so I could see all of your beautiful creations.
Thank you for stopping by. See you next week.
- 2 cups unsweetened coconut milk (from a carton)
- 6 tbsp chia seeds
- 3-5 tbsp maple syrup
- 2 medium size fresh mangos , peeled and diced
- 1 tsp turmeric powder
- 1 tsp ground ginger
- A pinch of turmeric
- 1-3 tbsp coconut milk (or water)
1. Combine chia pudding ingredients in a bowl or jug, whisk well and refrigerate for at least an hour (or overnight). *If you prefer your chia pudding sweeter, just add more maple syrup to adjust to your tastes. When you take the chia pudding out of the fridge, give it a good whisk to ensure there are no clumps.
2. Combine mango layer ingredients in a blender and process until smooth (you might want to add a dash of coconut milk or water to get the blender started).
3. Pour the mango puree into the molds, top with chia pudding and finish with another layer of mango puree.
4. Place in the freezer for at least 4 hours.
*Before taking the lollies out of the molds, let them thaw at room temperature for around 5 minutes. This way the popsicles will come out a lot easier and you won’t have to force them out of the molds at the risk of your lolly snapping in half. Just go very gentle when you ease them out of the molds.