Mango, coconut and lime chia puddings with mint by Henrietta Inman

Mango, Coconut & Lime Chia Puddings

Featuring over 75 beautiful recipes all made with nutritious whole foods, Hen's Clean Cakes proves that cooking healthily doesn't mean compromising on flavour! We've long been a fan of Henrietta's blog so are thrilled to now have a whole book of her gorgeous, innovative recipes to get stuck into!

"Packed with protein and omega 3 fatty acids, chia seeds are a great start to the day,
although their texture is an acquired taste! So here, I whizz them up in a blender with mango, mint and coconut milk to make a delectably smooth and creamy pudding that’s fresh and fragrant at the same time. It’s a real winner!"

Serves 4 for pudding or 2 for breakfast


1 tsp Aduna Baobab Superfruit Powder
4 tbsp chia seeds
2 tbsp milled flax seeds
180 ml (6 fl oz/¾ cup) coconut milk, plus extra to drizzle, optional
50 ml (1¾ fl oz/scant ¼ cup) juice from 1–2 limes
250 g (8¾ oz) mango flesh (about 1 mango), plus extra for serving
10 medium-large mint leaves
Pinch Himalayan pink salt
Generous pinch ground cardamom
50 g (1¾ oz) ice cubes

Optional Toppings:

Natural coconut yoghurt, optional
Bee pollen, optional
Goji berries, optional, soaked for 10 minutes in warm water to soften
Fresh mint leaves, optional
Fresh or dried coconut, optional


Combine the chia seeds and milled flax seeds with the coconut milk. Stir well and leave for at least 15 minutes to swell up, or make the night before, as I do, and leave to swell up in the fridge until the next day.
Put the soaked seeds in a blender with the rest of the ingredients, and baobab powder, leaving the ice cubes until last. Blend until completely smooth, then add the ice cubes for extra freshness. Blend once more until completely smooth. Pour out into the glasses and layer with cubes of fresh mango if desired.
Finish with your preferred toppings, drizzle with a little extra coconut milk, if you wish, and serve immediately.
This will keep well in the fridge for at least three days, so make a large batch at
the beginning of the week. Enjoy it on its own for breakfast, or add extras like
homemade granola, seeds, nuts and fresh fruit.

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

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