Chia Seed Smoothie with Mango and Banana

This Mango, Banana and Chia Seed Smoothie is packed with healthy goodness and it tastes amazing. If you’ve never tried chia seeds this is a great recipe to start with!

Never in a million years would I have put these ingredients together into a chia seed smoothie and thought it would become my new favorite.

As odd as it sounds, I don’t add banana very often to my smoothies. And I’ve never used chia seeds in my life. Yet, I absolutely loved this delightful chia seed smoothie the moment I tried it.

This chia seed smoothie recipe is the one I keep coming back to again and again. I’ve had it first thing in the morning when my standard green juice just wasn’t going to cut it. I’ve had it in the evening when I wanted a healthy sweet treat. I haven’t made it for lunch just yet, but I’m pretty sure that’s just around the corner.

I made a few changes to the original chia seed smoothie recipe. I didn’t bother soaking the chia seeds and I love the texture this way. I’m sure I’d love it after soaking them, too, but who can plan that far ahead? I just want my smoothie when I want it 🙂 I also skipped the stevia sweetener. I have some (I use Truvia, it’s my favorite) but I don’t feel this particular smoothie needs any extra sweetener. You, of course, may have a sweeter tooth than me, so by all means, add some if you wish!

More delicious breakfast recipes:

• Raspberry Almond Flour Pancakes
• Tropical Smoothie Recipe (3 ways)
• Green Mojito Smoothie
• Baked Oatmeal Cups

Chia Seed Smoothie with Mango and Banana

 

• 2 teaspoons whole chia seeds
• 1/2 banana
• 1/2 cup DOLE frozen mango chunks
• 1/2 teaspoon stevia sweetener
• 1 cup almond milk

1. Place all ingredients in a blender or food processor. Blend at high speed until smooth and creamy.

 

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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