This pretty recipe can be served for breakfast or dessert. If you can’t get your hands on fresh mango, frozen (and defrosted) is fine too – or use whichever seasonal, ripe fruit you like – a blend of kiwi, papaya and banana for example, or some mixed berries. They all work beautifully.
Finger lime is an Australian native with the most wonderful pop-in-your-mouth texture. It’s no surprise it’s often called ‘lime caviar’. Enjoy!
3 tbs (1/4 cup) white chia seeds
1 x 270ml tin coconut milk
1/2 cup milk kefir (or coconut kefir for dairy-free and vegan)
4 mango cheeks (frozen and defrosted or fresh)
2-3 finger limes, to serve
In a small bowl, mix together the chia seeds, coconut milk and kefir. Set aside to thicken.
Meanwhile, place mango into a food processor or high-speed blender (such as a Thermomix) and puree until smooth.
Layer half of the mango puree between 4 glasses. Top with half of the coconut mixture. Repeat with remaining mango puree and coconut mixture.
Serve topped with finger lime.
If you like some extra sweetness, you can add a dash of raw honey or maple syrup to the chia mixture, or drizzle on the top at the end.