This is a guest recipe provided by an awesome friend of mine!

You can enjoy for breakfast, dessert or a post workout snack.

When mangos are in season and if you’re lucky enough to live in Qld you can pick up a tray for under $20.00, and we love eating seasonal! This guarantees not only freshness but you also save on dollars and that’s always an added bonus. This recipe can be made in advance and left in the fridge.

• Vegan

• Paleo

• Gluten, dairy, sugar free

• Aids in weight loss

• Good source of protein

• High in Omega 3 fatty acids

Ingredients

Base

• 2 tablespoons chia seeds

• ¾ cup coconut water or cashew milk (see below)

• 1 tablespoon of a good quality protein powder

• Half a mango cheek for each serving (I like to add a little extra to place on top of pudding)

Creamy Cashew Milk

• Soak 2 cups of raw cashews overnight

• Drain and rinse in colander

• Add 3-4 cups of filtered water (depends on how thick you prefer your milk)

• Blend in a high-powered blender until you get a smooth milk consistency

Topping

• Granola Mix

• Raw shredded coconut

• Cinnamon

Directions

1. Place chia seeds in a glass, jar or small bowl

2. Add coconut water or nut milk

3. Add chopped mango and stir until all the chia seeds are soaked

4. In 5-10 min the chia seeds will swell and thicken into a pudding consistency (stir a few times)

5. When fully set top with Granola Mix

6. Sprinkle with shredded coconut and cinnamon

Serves 1 (double the ingredients and make 2)