Sustaining this Omani heat by feeding our souls with this chilled breakfast on a hot summer morning, Mango and Coconut Chia Seed Parfaits. Made these for dessert last evening but saved a couple for the breakfast! Had it with granola on top this morning and it was just a perfect start of the day. Enjoy these summer beauties either at breakfast or as a dessert to end your meal...it’s that versatile. Replace the yogurt with your favourite alternative to turn this into a delicious vegan treat. What summer treats are you making with mango to start your day?
PREP TIME: It takes overnight or 4 hours for soaking chia seeds, 10 minutes to prepare mangoes
ASSEMBLING TIME: 10 minutes
For Coconut Chia Seeds Layer:
400 ml coconut milk (full fat)
4 tbsp mixed chia seeds (white and black)
2tbsp agave syrup or maple syrup
For Mango Layer:
6-7 alphonso mangoes (medium to large), peeled and cut into cubes and keep 1 cup aside for topping
1 1/2 cups of mango purée, made with the remaining mangoes
For Yoghurt Layer:
2 tbsp caster sugar (optional)
Soak chia seeds in coconut milk overnight or at least 4 hours until it’s swelled, slimy and thick. Add agave syrup, mix and keep aside.
Peel mangoes, cut the cheeks of 4 firm mangoes and dice it into 1.5 cm cubes. Remove the pulp from rest of the the mangoes, blend them to a smooth puree. Keep aside to use later.
In a bowl, take yoghurt and sugar and whisk together to make it smooth and creamy.
To serve, arrange them in 250ml capacity glass goblets, drop few cubes of mangoes at the bottom of each glass, pour 3-4 tbsp of coconut chia mix, layer it with mango puree, then layer it with yogurt and finish with few more diced mangoes on top. Refrigerate to chill for 2 hours before serving.
You can serve these for breakfast with granola on top. Replace the yoghurt with your favourite non-dairy yoghurt like coconut or almond to turn this into a delicious vegan treat.