It is mango season in Australia, Queensland where I live & you can buy mango’s by the boxful because they are grown locally. As summer approaches they will just become more affordable and tastier, however at the moment they are still a little pricy. I am certain that you will be seeing a lot of mango recipe’s from me this summer because I love them. If you can not get your hands on fresh mango, you can use unsweetened canned mango. This recipe is a lovely treat that you can enjoy as a dessert or as a breakfast on the go.
3 tablespoons of chia seeds
1 cup of coconut milk or almond milk (unsweetened)
1/2 cup of diced mango
1 tablespoon of honey
1 small pinch of sea salt
Stir together all of the ingredients listed in a medium glass bowl and refrigerate for a minimum 30 minutes. Stir occasionally. I found that the pudding became thicker and softer the longer I left it in the fridge. Top with diced mango and enjoy for breakfast, a snack or serve in fancy glasses as a dessert.
It keeps in the fridge for a number of days.