2/4 cups chia seeds (black or white, I used white)
1 cup natural yoghurt (I used @fiveamorganics Greek style natural yoghurt)
1 cup mango pieces (I used frozen mango pieces) – plus extra to top
1 teaspoon cinnamon
½ cup blueberries and/or raspberries (I used frozen)
¼ cup raw slivered almonds
Mix the chia seeds and yoghurt in a mixing bowl and allow to stand until the chia seeds have expanded and become a gel like consistency (overnight is best however at least one hour will suffice).
Blend the frozen mango into a purée and fold into the chia/yoghurt mixture. Divide the mixture into two jars (I use old Mayvers peanut butter jars).
Layer with any fruit of your choice (fresh or frozen). I used frozen blueberries and raspberries. Add a dollop of yoghurt on top and sprinkle with the slivered almonds.
If you want some added sweetness add organic maple syrup or a natural sweetener.
These puddings are great to make the night before ready for breakie – yum! Substitute the yoghurt for reduced fat coconut milk for a dairy free and vegan option.