Photography and styling, Aimee Magne
Fresh, creamy and full of healthy nutrients, this makes a great snack, dessert or even breakfast! It’s easy to make, but still has that wow factor. If mango is not in season, you can change up the recipe with berries. Serves 2.
INGREDIENTS
3 tablespoons chia seeds
1 cup oat milk (I used All Good)
½ teaspoon vanilla bean powder
1 tablespoon maple syrup
1 fresh mango
Cream layer
1 400-gram can of coconut cream
1 tablespoon maple syrup
To serve
1 kiwifruit, skin removed
METHOD
Put the can of coconut cream in the fridge the night before you want to make this recipe to help it thicken.
Make the chia layer by placing the chia seeds, oat milk, vanilla bean powder and maple syrup in a bowl and stir for a minute or so, until well-combined and clump-free. Leave in the fridge overnight, or for at least three hours.
When you’re ready to eat the dessert, remove the flesh from a fresh mango, discarding the pip. Place two-thirds of the flesh in a blender and blend until smooth. Spoon the purée evenly into two glasses, then spoon the chia seed mixture on top.
Make the coconut cream layer by taking the can out of the fridge, removing the lid and discarding the watery layer at the top. Put the thick coconut cream into a blender with the maple syrup. Blend slowly for a few seconds, then spoon some of this into each glass on top of the chia mixture.
Dice the remaining mango and the kiwifruit, then add to the top of each glass to decorate. If you have mint in the garden, this would be a nice finishing touch, but it’s not essential. Enjoy!
