Mango Coconut And Chia Seed Pots Recipes

MANGO CHIA PUDDING

Steps:

• Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks.
• Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together.
• Then add in the chopped mango and mix it in, saving a few chunks to use for a topping.
• Place the mixture into the fridge for 15 minutes and then bring it out and give it a stir and then put it back into the fridge for another 15 minutes.
• Spoon it out into four serving glasses, top with the remaining chunks of chopped mango and serve.

MANGO, COCONUT AND CHIA SMOOTHIE

Steps:

• Stir the chia seeds and coconut milk together in a small bowl. Allow to sit for 30 minutes so that the chia seeds plump slightly.
• Put the mango, 2 tablespoons cold water, honey if using, lime juice and ice cubes into a blender. Blend on high until very smooth. Add the chia seed and coconut milk mixture and pulse until just combined; avoid blending the chia seeds too much. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

MANGO, COCONUT, AND CHIA SEED POTS

Steps:

• Whisk coconut milk, chia seeds, almond milk, and 1 tablespoon maple syrup together in a bowl for 1 to 2 minutes. Cover with plastic wrap.
• Chill until thickened, stirring occasionally, about 1 hour.
• Combine remaining 1 tablespoon maple syrup and mangoes in a food processor or blender. Puree until smooth.
• Spoon coconut milk mixture into serving glasses. Top with pureed mango.

MANGO, COCONUT, AND CHIA SEED POTS

Steps:

• Whisk coconut milk, chia seeds, almond milk, and 1 tablespoon maple syrup together in a bowl for 1 to 2 minutes. Cover with plastic wrap.
• Chill until thickened, stirring occasionally, about 1 hour.
• Combine remaining 1 tablespoon maple syrup and mangoes in a food processor or blender; puree until smooth.
• Spoon coconut milk mixture into serving glasses. Top with pureed mango.