Mango Chia Pudding

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So, chia pudding. Like so many things, when it gets in my head it tends to stay there a while. That means it’s time for another chia recipe. This time, instead of mixing it with yoghurt and raspberries, I made a dairy-free version with mango and banana for sweetness. Completely, entirely vegan-friendly - and none the less rich for it. Happy breakfasting :) 

Mango Chia Pudding

Ingredients (serves 2):
1 cup almond milk (coconut milk is a nice alternative too)
1 tbsp honey
1/4 cup chia seeds
1 ripe mango
1/2 banana
juice of 1/2 lime

Instructions:
1. Mix the almond milk, honey and chia seeds. Stir well so the chia seeds don’t sink to the bottom or clump, then stick in the refrigerator for 3 hours or overnight to let it set.

2. When the chia is done, take the mango and cut a few small pieces to reserve for garnish. Throw the rest in a blender together with the banana and lime juice.

3. In two glasses, layer the mango and chia pudding and top with a bit of chopped mango.

Mango Chia Pudding

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