A gorgeous exotic pudding that will, without a doubt, give you just enough zing to get the day going and put a big fat smile on your face 🙂
It would be best to make it the day before so the chia has time to soak up the milk overnight. That way you make a big batch, which you can keep for the next couple of days – it won’t spoil and you’ll have no work to do in the morning – happy days.
For the Mango Yoghurt:
1 ripe mango
100g yoghurt (I used Soy to make it dairy free – it really doesn’t lessen the taste in any way!)
For the Chia Pudding:
3 tbsp Chia seeds
200ml almond milk (or any other milk of your choice)
1 tbsp raw honey
Frozen / Fresh Raspberries
Shredded Coconut (optional)
For the Mango Yoghurt, simply peel and chop up the mango and blend it with the yoghurt until smooth. Reserve in the fridge if you’re not using it immediately.
For the Chia Pudding, mix together the chia seeds, almond milk and honey and keep in the fridge overnight or until the chia has soaked up the milk and the mixture becomes one thick gloop. This should take about an hour or two, just occasionally mix it through. You can also keep this preparation in the fridge for a couple of days if you’re not using it immediately.
To serve, simply layer everything up so that when you dip your spoon in this de-licious morning indulgence, you get a little of everything for the perfect mouthful.
I popped a few raspberries in the bottom, then put a spoonfuls of chia pudding, followed by the mango yoghurt, a little rhubarb compote to cut through the creaminess and bring a little acidity, then mango yoghurt again, and finally more raspberries, granola, passion fruit and, if you have it, a little shredded coconut.