Mango Chia Bloomer

Chia seeds soaked in almond milk, topped with fresh blueberry compote and a layer of crunchy pistachios, topped with mango pulp blended with a spoon of yoghurt and a pinch of cardamom. So light and refreshing – a delicious mix of flavours and textures.

makes 2 small dessert pots

2 tablespoons chia, 30g
160ml almond milk
2 tablespoons yoghurt
1 tablespoon agave

handful blueberries, 80g
1 teaspoon cornflour
2 tablespoons water
1 teaspoon agave

Pulp of 1 large or 2 small ripe mangos
1 tablespoon yoghurt
pinch of cardamom

10-15 pistachios chopped

Start by placing the chia seeds in a bowl and mix in the almond milk. Add the yoghurt and agave and stir the mixture quickly with a fork or a spoon and leave on one side while the chia seeds expand. If the chia is too thick add more almond milk. You can now prepare the blueberry compote by mashing the berries with a fork, then place the berries and juice into a pan and add the cornflower and water. Bring the mix to boil while stirring and add the agave. If you find the blueberries are too sharp or sour add more agave to sweeten the compote. Next peel off the skin of the mango and extract the pulp. This can be achieved by placing chopped pieces of the mango with yoghurt into a blender or food processor. Stir a pinch of cardamom into the mixture. You need very little. If the mango isn’t ripe or sweet enough add some more agave. Lastly roughly chop the pistachios and begin to layer the ingredients together in a glass. I added the chia seed mixture first, which by now should have a jelly like texture, I then added the blueberry compote and sprinkled about half of the chopped pistachios. Layer the mango pulp above the layer of the pistachios and finish off with a garnishing of the remaining pistachios.


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Mira Manek: Mira is revolutionising the perception of Indian cooking and Indian cuisine by bringing a new super healthy concept of Indian food to the table with her with her expanding range of products, menu collaborations, wellness events and debut cook book which will be published next year, bringing together Indian-inspired recipes that combine traditional home cuisine with new flavours, an artistic reinvention of dishes that Mira has learnt from her mother and grandmother, interwoven with trinkets of history and stories. All of Mira’s recipes are healthy but authentic, all rooted in the tips, methods and stories passed on to her by her grandmother and generations before.


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