Mango Raspberry Chia Pudding
Ingredients
- 1.5 cups almond milk
- 1.5 tablespoons maple syrup
- Pinch of salt
- 1 teaspoon vanilla extract
- 6 tablespoons chia seeds
- Flesh from 1 ripe mango
- 0.5 cup fresh raspberries
- 2 teaspoons maple syrup
Preparation
In a measuring jug or bowl, combine milk, maple syrup, salt, vanilla, and chia seeds.
Stir well and leave to set in the fridge for 4-6 hours or ideally overnight. Stir the pudding halfway through if desired.
Once the pudding is ready and before assembling, puree the flesh of the mango to form a simple coulis.
Combine raspberries and maple syrup in a bowl and crush lightly with a fork to make a chunkier coulis.
Layer the components randomly for a pretty effect. Leftovers can be kept in the fridge for up to 2 days.
