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Mango Chia Bowls with Tropical Crunch Topping

This post brought to you by Sunsweet Growers. The content and opinions expressed below are that of One Lovely Life.

Creamy Mango Chia Bowls with Tropical Crunch Mix - A fresh, bright breakfast or snack.

Do you get winter blues? When we lived in snowy climates during college, I remember by February and March feeling like all the magical parts of winter (Christmas, New Years) were far gone and we were just into the bleary, dreary leftovers of never-ending winter.

We live in a sunny desert climate, and I’ve got to say the sunshine does wonders for my winter mindset. No matter what climate you live in, I’ve got a little sunshine to share with you…

Bright, creamy Mango Chia Bowls with a tangy Tropical Crunch Mix topping.

These Mango Chia Bowls with Tropical Crunch Mix are a bright, tropical burst of flavor sunshine. I love the creamy texture, sunny color, and combination of cold chia smoothie with crunchy topping. Mango and coconut make a perfect base, the lime zest and orange juice keep things bright and chia seeds add some healthy omega-3 fats.

I can't get enough of this Tropical Crunch Mix. Made with Sunsweet Philippine Tropicals line of dried fruit -- try the Green Mango and Thai Coconut Chip!

I’m no stranger to chia bowls, but what makes these ones extra special is the tropical crunch mix on top. I love tropical dried fruits. They’re a great change of pace from raisins or cranberries, and they’re super portable. You can pack them with you on a hike, to the gym, or in your purse. This Tropical Crunch Mix is a combination of some of my favorite Sunsweet Philippine Tropicals dried fruit, along with some salty macadamia nuts because man cannot live by sweet alone. YUM. The Philippine Tropicals line is well-sourced from Sunsweet’s unique microclimates and really delivers on the flavor front.

Tropical Crunch Mix made with Sunsweet Philippine Tropicals. (The Philippine Green Mango is amazing!)

The Philippine Green Mango  is a new release, and it’s SO GOOD. Picked early in the ripening process, green mango is tart with a texture more like dried apples than dried mango, it’s a not-too-sweet addition to a tropical trail mix or your Tuesday afternoon snack. The Thai Coconut Chips are the perfect crispy addition to the mix. They add a nice toasted coconut and vanilla flavor with a satisfying crunch of not being shaved too thin. Add to it the soft Philippine Mango (soft and sweet), Philippine Pineapple (mind-blowing), and the salty crunch of a few macadamia nuts and you’ve got something special. Certainly something sunny and tropical enough to help you fight the winter blues.

To make the recipe even better and to celebrate the launch of these new Philippine Tropicals flavors, Sunsweet is offering a chance to win a trip to an actual warm/tropical location.

Sunsweet Philippine Tropcials dried fruit - The Thai Coconut Chip and Philippine Green Mango are my favorites. Win a Tropical Getaway with Sunsweet!

Sunsweet Find Your Paradise Sweepstakes

What is YOUR dream tropical location?

Shout it out in the comments and head over to Sunsweet’s #FindYourParadise travel sweepstakes for a chance to win the grand prize!

Here’s how it works: visit FindYourParadise.sunsweet.com and vote whether you’d rather go to Hawaii, Florida, or a Caribbean Cruise. The winner will be selected randomly by Sunsweet, but additional chances to win Philippine Tropicals gift baskets, beach gear, etc. will be happening weekly.

Mango Chia Bowls with Tropical Crunch Mix - The perfect sunny recipe to fight the winter blues!

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Mango Chia Bowls with Tropical Crunch Mix

  • Author: One Lovely Life
  • Yield: 4 servings 1x




For the chia bowls:


  • 3 cups mango (fresh or frozen)

  • 1 cup full-fat coconut milk

  • 1 cup orange juice

  • zest and juice of 1 lime

  • 1/2 Tbsp honey (if needed)

  • 1/4 tsp vanilla

  • 3 Tbsp chia seeds

For the tropical crunch mix:


  • 1/3 cup diced dried green mango (like Sunsweet Philippine Green Mango)

  • 1/3 cup dried coconut chips (like Sunsweet Thai Coconut Chip)

  • 1/3 cup diced dried mango (like Sunsweet Philippine Mango)

  • 1/3 cup diced dried pineapple (like Sunsweet Philippine Pineapple)

  • 1/2 cup diced salted macadamia nuts


For the chia bowls:


  1. In a blender or food processor, puree the mango, coconut milk, orange juice, lime zest and juice, honey, and vanilla until smooth. Stir in the chia seeds.

  3. Pour into 4 small cups or jars and refrigerate at least 30 minutes, but preferably 2-8 hours (I do mine overnight). Top with crunch mix and fresh fruit before serving.

For the tropical crunch mix:


  1. Combine dried fruit and macadamia nuts and stir to combine. Store in an airtight container until ready to serve. (This mixture will make more than you’ll need for the mango chia bowls. It makes a great portable snack!)


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