Tropical Chia Pudding with Mango Sorbet

Super easy and refreshing and perfect for breakfast, a snack any time of the day or even for a light dessert!

I topped mine with passionfruit pulp, coconut flakes and blueberries but you could use whatever you have on hand (some granola might be nice... just saying).

 

 

 

Tropical Chia Pudding with Mango Sorbet

For the Mango sorbet:
1 banana, thinly sliced and frozen
flesh of half a mango, frozen
1/4 cup coconut milk

For the Chia Pudding:
1/4 cup chia seeds
1/2 cup coconut milk
1 tbsp maple syrup (or other sweetener)

Optional Toppings:
passionfruit pulp/juice
coconut flakes
blueberries


To make the mango sorbet, simply blend the mango, banana and coconut milk in a food processor until smooth. Spoon into a container and place in the freezer to stop it melting.

For the chia pudding, mix all ingredients in a glass and refrigerate until the liquid has been totally absorbed (about 1 hour). 

Spoon the sorbet over the top of the chilled chia pudding and spoon/sprinkle over your desired toppings.