Mango Chia Bloomer Recipe

Chia seeds are both yum and healthy, Mira Manek gives you another reason to obsess on this health trend.

Cook Time: 50 minutes

Difficulty: Easy

Serves: 4-5 people

Tagged in: Breakfast, Brunch, Cheese & Dairy, Cuisine, Desserts, Diet, Fruits, Gluten-free, Healthy, Indian, Main Ingredient, Nuts & Seeds, Others, Quick & Easy, Recipes, Type of Dish, Vegetarian

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INGREDIENTS

2 (30 g) tbsp chia
160 ml almond milk
2 tbsp yoghurt
1 tbsp agave
handful blueberries
1 tsp corn flour
2 tbsp water
1 tsp agave
Pulp of ripe mangoes (2 small or 1 large)
1 tbsp yoghurt
Pinch of cardamom
10-15 pistachios, chopped

METHOD

Start by placing the chia seeds in a bowl and mix in the almond milk. Add the yoghurt and agave and stir the mixture quickly with a fork or a spoon and leave on one side while the chia seeds expand. If the chia is too thick add more almond milk.
You can now prepare the blueberry compote by mashing the berries with a fork, then place the berries and juice into a pan and add the cornflour and water. Bring the mix to boil while stirring and add the agave.
If you find the blueberries are too sharp or sour add more agave to sweeten the compote.
Next peel off the skin of the mango and extract the pulp. This can be achieved by placing chopped pieces of the mango with yoghurt into a blender or food processor.
Stir a pinch of cardamom into the mixture. You need very little. If the mango isn’t ripe or sweet enough add some more agave.
Lastly, roughly chop the pistachios and begin to layer the ingredients together in a glass.
Add the chia seed mixture first, which by now should have a jelly like texture, then add the blueberry compote and sprinkled about half of the chopped pistachios. Layer the mango pulp above the layer of the pistachios and finish off with a garnishing of the remaining pistachios.