Chia pudding can be bland. Freeze-dried mango fixes that. Part of it dissolves into the coconut milk as the pudding sets, and the rest stays on top as a crunchy layer.

Ingredients (serves 2)

• 6 tbsp chia seeds
• 1 cup thick coconut milk
• 1/2 cup water
• 3 pouches frudo mango cubes, 2 crushed and 1 kept whole
• Optional: 1 tsp honey or maple syrup

Method

1. Whisk the chia, coconut milk, water and crushed mango in a bowl. Whisk again after 5 minutes so it does not clump.
2. Divide into two glasses and chill for at least 4 hours or overnight.
3. Stir once and top with the whole mango cubes just before serving.

Tip: add a squeeze of lime to wake up the flavour.