Mango Raspb Chia Pudding
Ingredients
- 1 & 1/2 cups almond milk
- 1 & 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- 6 tbsp chia seeds
- flesh from 1 fresh ripe mango
- 1/2 cup fresh raspberries
- 2 tsp maple syrup
Preparation
In measuring jug or bowl, combine milk, maple syrup, salt, vanilla and chia seeds
Stir well, leave to set in fridge for 4-6 hours or ideally overnight
You may want to stir the pudding halfway through
Once pudding is ready and before assembling, puree the flesh of mango to form a simple coulis
Combine raspberries & maple syrup in a bowl and crush lightly with a fork
You don't want a smooth coulis like the mango but rather a chunkier one
Layer randomly just for a pretty effect!
Leftovers can be kept in the fridge for up to 2 days, it's an awesome quick breakfast