I'm always looking for ways to spice up my breakfast/snack game. I think these parfaits fit the bill perfectly. Mangoes are great for breakfast and a great pre-workout snack. The portability of this recipe allows you take it with you on the go, either to work or the gym!
I admit that I am obsessed with chia puddings and mango. It's hard not to make a bunch of chia puddings and/or mango recipes for this blog. I could eat both foods, together or separate, every day.
Just a few notes...
-In this recipe you will want to use coconut milk from a carton, rather than a can, because its thinner.
-If you have a texture thing with chia seeds, you can always blend the coconut lime layer in a high-speed blender until its smooth and creamy.
-I found these releasable lids for glass mason jars that are a life changer. NO RUST!
*Please note this is an affiliate link*
Ingredients:
Coconut Lime Layer
2 cups of coconut milk (carton)
Zest and juice of 1 large lime
4 tbsp. maple syrup
1/2 tsp vanilla extract
6 tbsp. chia seeds
Mango Gelée
5 honey mangoes (about 3.5 cups, chopped)
1 tbsp. arrowroot powder
2 tbsp. maple syrup
Combine all ingredients for the coconut lime layer in a medium bowl with a lid. Whisk ingredients together and cover. Refrigerate for at least 4 hours. If its too thin, add more chia seeds 1 tablespoon at a time and put back in the fridge for another hour.
Once the coconut lime layer is ready, make the mango gelée by combining all ingredients into a high speed blender for at least 30 seconds or until smooth and creamy.
Get out 5 small mason jars with resealable lids and start the layers off with the coconut lime pudding, alternating with the mango gelée. Seal tightly and refrigerate until ready to eat.