Mango, Passionfruit, Chia And Yoghurt Jars
Easy and quick, but celebration-worthy treat jars made with simple chia pudding, some greek yoghurt and a mango-passionfruit purée.
I find it really cute as well as convenient when someone I visit offers healthy finger food. Fresh bell pepper and carrot sticks are not always what makes you happy, but if you know how to serve them, healthy snacks can suddenly become satisfying and pleasant.
Chia pudding is a good example. It’s neutral in taste and quite boring before you add any toppings, but the moment you do, it turns into a sought-after treat. Perhaps even a dessert that’s sometimes better than a chocolate lava cake.
Prepare the chia pudding: mix dry chia with just a bit of liquid to wet the seeds evenly. Stir in the rest of the plant based milk and place in the fridge overnight. Mix well after 30 minutes as the seeds begin to expand.
Peel mango. Blend 3/4 of the fruit in a food processor, chop the remaining bit and reserve for garnishing. Push the passionfruit juice and pulp through a mesh sieve into the pureed mango, stir to incorporate. Discard of the seeds.
Put 1/4 cup of the chia pudding into each glass jar, top with as much yoghurt as you like and top with a mango layer. Garnish with berries, fruit or other toppings. I topped mine with fresh mango chunks, blueberries (fresh or frozen) and dragonfruit.
For the chia pudding with yoghurt and mango
- 3 tbsp of chia
- 1 cup of unsweetened non-dairy milk
- natural greek yoghurt or plain coconut yoghurt
- 1 ripe mango
- 2 passion fruits
- mango, blueberries and pitaya / you can also use: berries, fruit, toasted nuts or seeds, coconut chips