Enjoy summer in a bowl with this refreshing mango dessert.
Recipe and words Rachel Grunwell. Photography and styling Aimee Finlay-Magne
I love 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 off 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
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.