Mango chia bloomer recipe

Sweeten up early mornings with this mango chia bloomer recipe, courtesy of healthy-eating, Indian-inspired chef Mira Manek.  This dish is so light and refreshing, with a delicious mix of flavours and textures. It’s made with chia seeds soaked in almond milk, topped with fresh blueberry compote and a layer of crunchy pistachios, topped with mango pulp blended with a spoon of yoghurt and a pinch of cardamom.

Ingredients (makes 2 small dessert pots)

2tbsp chia
160ml almond milk
2tbsp yoghurt
1tbsp agave
Handful blueberries, 80g
1tsp cornflour
2tbsp water
1tsp agave
Pulp of 1 large or 2 small ripe mangos
1tbsp 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 cornflower 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. I added the chia seed mixture first, which by now should have a jelly like texture, I then added 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.