Blood orange mango chia cups

In supermarkets in Switzerland, blood oranges are in season right now and there are also plenty of ripe mangoes, so I decided to make some chia fruit cups with these fruit. These cups are fun and easy to assemble and one of the healthiest desserts you can make.

Sometimes we get bored with eating apples and oranges and the fruit that we buy ends up sitting in the fridge or on the counter, staring at us until it goes bad. Sometimes we don’t eat fruit because we may crave something that’s a little more interesting to the palate. Whatever the reason, if you find that you are not consuming enough fresh fruit lately, these chia fruit cups will do the trick.

Eating fruit regularly can lower your risk of heart disease, Alzheimer’s, diabetes, depression and cancer. Consuming fruit also gives your skin a healthy glow and more youthful complexion. And, it strenghtens your hair and nails. That’s because fruit is packed with antioxidants, vitamins, fibre and minerals. When mixed in a pudding with chia seeds and almond milk, you get an amazing cocktail that not only tastes great but is also rich in fibre, omega-3’s, protein and micronutrients.

You can make this recipe by mixing 2 cups of fresh fruit purée to the chia almond milk. So, go ahead and choose the fruit that you like or that’s available in your supermarket. Choosing seasonal fruit is often the best approach, not only because of its fresh taste but also because it contains the highest nutritional value.

Blood orange and mango chia cups

5 to 6 servings


  • 1/2 cup + 2 tbsps chia seeds
  • 2 cups unsweetened almond milk (or other plant milk) 
  • 2 tablespoons (tbsp) pure maple syrup
  • 1 large ripe mango, peeled and sliced * (see note)
  • 2 medium-size blood oranges, peeled and roughly cubed * (see note)
  • topping (option): 1 blood orange, peeled and cubed small or/and any leftover fruit purée

*Note: You should have enough mango and blood oranges to make about 2 cups of fruit purée.


1. In a medium bowl, add the chia seeds and then the almond milk and maple syrup. Hand mix with a fork so that the chia seeds are dispersed evenly. Put this in the refrigerator for 15-20 minutes to slightly gel (closer to 10 minutes if plant milk was already chilled/cold).

2. Meanwhile, peel and slice the mangoes and oranges. Add the fruit flesh into a small blender or NutriBullet bowl and purée (can semi-purée or purée completely). Measure about 2 cups of purée. Keep any leftover purée and add later to each topping.

3. Remove the chia mixture from the refrigerator and give it a really good stir with a fork. This second stir is important so that the mixture gels evenly and the seeds don’t clump (see below).

Chia seeds in almond milk

4. Then, add the fruit purée to the chia mixture and stir well with a fork until the fruit purée is fully combined.

5. Pour or scoop or transfer the mixture equally into 5 or 6 ramekins, glasses or jars. Add a few small spoonfuls of chopped blood oranges to each topping (option). Add the extra purée on top, if you have some.

6. Cover with lids or foil and chill in refridgerator for at least an hour or more or overnight. Some people prefer the taste and texture the next day, so as desired!


Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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