Is there a greater summertime flavour combination than mango and coconut?! With warmer weather around the corner for us here in Australia, and the local markets overflowing with tropical fresh fruit once again, it is the perfect time to whip up this Mango Chia Parfait.
The bonus here is the omega 3 fatty acid& antioxidant content of the chia seeds, sure to help with brain function, memory and mental health. A useful addition to your diet if you are working towards operating at a state of peak performance.
For the chia pudding:
1 cup coconut milk
4 tablespoons chia seeds
2 tablespoons maple syrup or rice malt syrup
1/2 teaspoon vanilla
Coconut, pistachios etc to decorate
For the mango puree:
1 cup frozen mango
1/4 cup coconut milk
1 tablespoon maple syrup or rice malt syrup
In a small mixing bowl, combine the chia pudding ingredients, stirring with a spoon. Place in the fridge and stand for 10 minutes.
While the chia pudding is resting, combine the mango puree ingredients in a high-powered food processor until smooth.
Use a spoon to layer the mango puree into the serving glass, layer the chia pudding on top of the mango. Garnish with extra mango spears, coconut, and pistachios.
You may also like to build your mango chia parfait in a mason jar with a lid, to take to work with you for the perfect mid-afternoon brain power snack.