Mango Chia Pudding with Pineapple and MintGeorgia Barnes
- 1/3 cup Chia seeds
- 400 mls Coconut milk
- 3-5 tablespoons Pure maple syrup
- 1 tablespoon Pure vanilla extract
- 3 large Mangoes, peeled and diced
- 1 tablespoon Lime juice
- 1/4 Pineapple, peeled and diced
- 1 tablespoon Mint leaves or micro mint
- Freeze dried pineapple, optional
- Mix chia seeds, coconut milk, maple syrup and vanilla together in a mixing jug. Pour into 4 serving glasses or jars. Place in refrigerator to set for 15-20 minutes.
- Meanwhile, purée 2 of the mangoes with the lime juice in a food processor until smooth. Evenly pour over chia mixture.
- To serve, mix together remaining mango, pineapple and mint. Place a generous spoonful of pineapple mixture on top of the purée. Serve chilled.
Note. Chia and mango purée can be prepared the day before.
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