Mango Coconut Chia Pudding in Verrines – 100% BIO

Mango Coconut Chia Pudding in Verrines – 100% BIO

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Ingredients for 2 servings:

200
ml coconut milk
40
ml almond milk
2
tablespoons maple syrup
4
tablespoons Chia seeds
1
lime, juice and zest
1
jar Morgenland mangoes

Combine the coconut milk, almond milk with one tablespoon maple syrup.

Add the Chia seeds.

Leave the mixture to rest in the fridge for a few hours, until it has the consistency you want.

Tip : if you’d like the mixture to have a more gelatinous consistency, leave it overnight in the fridge.

Add one tablespoon maple syrup and one teaspoon lime juice to the mangoes

Combine the ingredients and purée until you have a really smooth coulis.

To serve

Put the Chia seed pudding mixture into the bottom of the verrines and then gently pour the mango purée on top.

Scatter over some grated lime zest and finely chopped mint or verbena leaves.

Serve well chilled.

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