Mango Chia Breakfast Smoothie
A bright, naturally sweet mango smoothie thickened with soaked chia seeds for omega-3 and fibre, inspired by the fruit licuados sold on Mexican street corners. No sugar is added — the sweetness comes from ripe mango — but it still counts as a sugary drink for young children, so it's best kept as an occasional treat rather than an everyday one.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the chia seeds
In a jug or bowl, whisk the chia seeds into the milk until no clumps remain. Let it sit for about 10 minutes while you prep the mango; it will swell into a soft gel that's safe for little ones to swallow.
- 300 ml whole milk
- 2 tbsp chia seeds
✅ Done when: mixture turns into a thick gel with no dry seeds visible
Prep the mango
Choose a mango that is fully ripe: it should smell sweet near the stem and give slightly when pressed, for natural sweetness without added sugar. Peel it, discard the pit, and chop the flesh into chunks.
- 2 (about 400 g) ripe mangoes
✅ Done when: mango is peeled, pitted and cut into chunks
Blend until smooth
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Adjust the texture
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Serve with a smile
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Store or freeze
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Soak the chia seeds
In a jug or bowl, whisk the chia seeds into the milk until no clumps remain. Let it sit for about 10 minutes while you prep the mango; it will swell into a soft gel that's safe for little ones to swallow.
- 300 ml whole milk
- 2 tbsp chia seeds
✅ Done when: mixture turns into a thick gel with no dry seeds visible
Prep the mango
Choose a mango that is fully ripe: it should smell sweet near the stem and give slightly when pressed, for natural sweetness without added sugar. Peel it, discard the pit, and chop the flesh into chunks.
- 2 (about 400 g) ripe mangoes
✅ Done when: mango is peeled, pitted and cut into chunks
Blend until smooth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Adjust the texture
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve with a smile
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store or freeze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The licuado — fruit blended with milk or water — is a staple of Mexican street stalls and home kitchens, born once electric blenders became common in households and juice bars in the mid-20th century. Mango, abundant and intensely sweet in Mexico's tropical states, became one of the most loved licuado flavours, often enjoyed at breakfast or as a refreshing snack.
Adding chia seeds is a modern touch that nods to an older Mexican tradition: chia has been eaten in Mexico since Aztec times, prized then as now for the energy and nutrients it provides.
⭐ Why It's Famous
It's loved for turning simple, everyday ingredients into a creamy, naturally sweet drink that both kids and adults ask for again and again.
💡 Fun Fact
Chia seeds were so valued by the Aztecs that they were sometimes used as a form of tribute payment, alongside corn and beans.
Mexico, especially the tropical mango-growing regions of Veracruz, Chiapas and the Yucatán Peninsula
20.97°N, -89.59°W
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