This is a guest recipe provided by an awesome friend of mine!
You can enjoy for breakfast, dessert or a post workout snack.
When mangos are in season and if you’re lucky enough to live in Qld you can pick up a tray for under $20.00, and we love eating seasonal! This guarantees not only freshness but you also save on dollars and that’s always an added bonus. This recipe can be made in advance and left in the fridge.
Gluten, dairy, sugar free
Aids in weight loss
Good source of protein
High in Omega 3 fatty acids
2 tablespoons chia seeds
¾ cup coconut water or cashew milk (see below)
1 tablespoon of a good quality protein powder
Half a mango cheek for each serving (I like to add a little extra to place on top of pudding)
Creamy Cashew Milk
Soak 2 cups of raw cashews overnight
Drain and rinse in colander
Add 3-4 cups of filtered water (depends on how thick you prefer your milk)
Blend in a high-powered blender until you get a smooth milk consistency
Raw shredded coconut
Place chia seeds in a glass, jar or small bowl
Add coconut water or nut milk
Add chopped mango and stir until all the chia seeds are soaked
In 5-10 min the chia seeds will swell and thicken into a pudding consistency (stir a few times)
When fully set top with Granola Mix
Sprinkle with shredded coconut and cinnamon
Serves 1 (double the ingredients and make 2)