Mango Chia Dessert

En­joy sum­mer in a bowl with this re­fresh­ing mango dessert.

Good - - CONTENTS - Recipe and words Rachel Grun­well. Pho­tog­ra­phy and styling Aimee Fin­lay-Magne

Rachel Grun­well’s spoon­fuls of sun­shine

Ilove mak­ing desserts when friends come around for din­ner. There’s al­ways dessert at my place; I be­lieve in bal­ance of all good things in life! If it’s win­ter, I’ll bake. But dur­ing sum­mer, an easy dessert I love to make is chia pud­dings. This mango chia dessert is creamy and de­li­cious, and shows o the mango fruit. I was in­spired af­ter a visit to Bowen, in the Whit­sun­days, Queens­land, Aus­tralia. Here the fruit grows in abun­dance and their lo­cal frozen whipped man­goes are a ter­rific thirst quencher. This recipe is like that feel­ing of sun­shine on your face on a bliss­ful, re­laxed sum­mery Sunday – there’s joy with ev­ery spoon­ful.

Mango Chia Dessert

Serves 2

1 mango (we used or­ganic from Com­mon­sense Or­gan­ics)

1 cup co­conut yo­ghurt (we used Cathe­dral Cove Nat­u­rals)

½ tsp cin­na­mon ¼ cup chia (we used Ceres Or­gan­ics)

Re­move the skin and pip from the mango and put the flesh into a blender. Add the co­conut yo­ghurt and cin­na­mon and whip this un­til it’s a puree. Use a spoon to stir the chia through the mix­ture. Place into the fridge for 30 min­utes to give the chia time to plump up. Next spoon the mix­ture into two bowls. Top with two thin slices of a juicy or­ganic man­darin and a sprig of mint to dec­o­rate, or layer with co­conut yo­ghurt and fresh mango on top. You can also do it the Bowen way, and have the mango whipped and frozen au nat­u­ral.

Rachel is a mum, marathoner, writer and yoga teacher.

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