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Mango Quinoa Protein Rice Pudding


  • 200g frozen mango chunks
  • 250ml full fat coconut milk
  • Pinch of turmeric (optional for an extra golden hit)
  • 2 tbsp maple syrup (optional)


No better way to jazz up some leftover cooked quinoa than to turn it into a pudding that is packed full of such wonderful goodness that it’s totally breakfast appropriate!


  1. Place mango through to vanilla into a pot. Bring to the boil and simmer for about 7 or 8 minutes; until the mango is soft and gooey and the mixture has thickened.
  2. Add maple syrup to taste!
  3. Serve topped with a dollop of coconut yogurt, some fresh mint, finely chopped pistachios and some mango chunks if desired.