Probiotic bottle (mango flavoured) with the pudding in a glass

Chia pudding with mango and probiotics

  • Healthy Eating

  • Recipes

  • By Geneviève Plante, Author, speaker and food blogger


    Photo credit: Laura G. Diaz

    As summer blossoms, I’ve come up with a snack that’s sure to brighten up those moments when one feels peckish. Nothing beats this mango chia pudding, topped with a bottle of Bio-K+ vegan drinkable probiotic with the delicate tropical flavour of this exquisite fruit.

    Made from fermented soy, this probiotic contains a minimum of 50 billion live and active friendly bacteria, making it an excellent choice for our intestinal flora. But that’s not all! In addition to tantalizing our taste buds, this probiotic gives us the benefits of fermented foods. In fact, the wonders of fermentation are not limited to sauerkraut and kimchi, but can also be found in the little bottles of Bio-K+ drinkable probiotics. A real ray of sunshine for our intestines! 


    SERVES 4


    Chia Pudding

    6 tbsp. chia seeds

    1 bottle Bio-K+ fermented soy vegan drinkable probiotic - mango flavour

    1¾ cups unsweetened soy beverage

    3 tbsp. maple syrup (or 4 tbsp. to taste)

    1 tsp. ground cardamom

    1 large pinch of sea salt



    3 Ataulfo mangoes, ripe

    4 tsp. orange juice

    1 tsp. vanilla extract ¼ tsp. ground turmeric



    1. In a large bowl, whisk together all pudding ingredients.
    2. Refrigerate for 30 minutes or until pudding-like texture is obtained.



    1. In a small blender, blend mangoes (mango flesh) with orange juice, vanilla and turmeric until perfectly smooth. Set aside.



    1. In four small glass jars, spread a small amount of mango topping, then top with a layer of chia pudding (if desired, repeat, alternating layers).
    2. Enjoy!

    Note: This pudding can be refrigerated in an airtight container for 2-3 days.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity and intuition, this is how Geneviève Plante designs cooking on a daily basis. A passion that this true gourmet has been sharing for six years through her culinary blog Vert Couleur Persil. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil – Mes recettes simples et gourmandes (Les Éditions La Presse - 2019), Les Collations (2020), Bientôt dans votre assiette (Les Éditions La Presse - 2021) et L’heure de la soupe (Les Éditions La Presse - 2022).
    View all articles by Geneviève Plante
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