Mango Yogurt With A Chia Jam

I love the use of cashews in this yogurt because it makes the flavor come out. It is tart and sweet all at the same time which give you something to look forward to. This started out as something I would eat for breakfast but has quickly turned into a mid day snack as well.

  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 2 people

Ingredients For the Mango Jam

  • 2 cups of  mango- cubed
  • 1/2 of juice from a lime
  • 2 tbsp. chia seeds
  • 1 lime zest

For the Mango Pudding

  • 1 c raw cashew (soaked in water for 4 hours then drained)
  • 1/2 cup homemade almond milk 
  • juice of 1/2 lime
  • 1 tbsp. raw agave syrup
  • 1 tsp. coconut oil
  • 1 cup of mango- cubed

Instructions For the Mango Jam

  1. Add all  ingredients to a blender and pulse till it becomes a creamy. Place into a bowl and cover, it will need to be refrigerator for about 30 minutes to form the jam.

For the Mango Pudding

  1. Add all of the ingredients to a blender blend till it becomes silky and creamy consistency.
  2. Place the yogurt into  separate bowls, or place in an airtight jar for later.
  3. The pudding can stay fresh in the fridge for up to three days.
  4. Top with freshly diced mango, if you desire and enjoy!

 

 

For full recipe visit: Cocoon Cooks

Photo by Adam Przeniewski on Unsplash


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