Mango and Grapefruit Drink with Chia Seeds

Ingredients

• 24 g chia seeds
• 50 ml milk
• 2 small blocks ice cubes
• 1 whole mango
• 0.5 whole grapefruit
• 150 ml coconut milk
• optional dried mango strips
• optional dried orange strips

Method

Bloom the chia seeds in cold milk first — they'll absorb liquid and swell to a gel-like consistency within 10 minutes. This cold-drinks base sits ready while you prep the fruit; the gelatinous texture is the point, not incidental. It anchors the drink and adds body without cream.

Whilst the seeds hydrate, halve your mango lengthways around the stone, then score the flesh in a crosshatch pattern and scoop the cubes into a glass. Halve the grapefruit and segment it over the glass to catch the juice — this bitter-sharp element cuts through the sweetness of the mango and coconut. Reserve the remaining mango half for blending.

Chunk the reserved mango and blend it with ice and coconut milk until completely smooth. The cold temperature and blending action break down the mango's cell structure, creating a uniform purée rather than a chunky slurry. Coconut milk's fat content emulsifies with the mango's pectin, creating a silky suspension that clings to the palate. Pour this directly over the diced fruit in the glass — the cold mango base will sink through and distribute evenly.

Top the drink with the bloomed chia seeds and their milk. If using dried mango or orange strips, scatter them across the surface; they'll rehydrate slightly from the moisture in the drink and add textural contrast to each sip. The drink is ready to consume immediately, though letting it sit for a few minutes allows the flavours to marry — the citrus will begin cutting into the coconut's richness.

This is a no-bake drink that works for quick-preparation when you need something cold and substantial. The chia seeds provide fibre and protein; the fruit delivers vitamin C and natural sugars. Drink it cold, or it separates as it warms.