White Chia Mango Lassi Pots with Pistachio Cream

Indian lassi × Mexican chia pudding × Sicilian pistachio.

From the shop

• White Chia Seeds
• Organic Mango Lassi (or Organic Kefir with a little Coconut Blossom Sugar)
• Terra Siciliae Pistachio Cream or Dubai Chocolate Pistachio Cream
• Manuka Honey MGO100+ (MGO 100+ is plenty here)
• Organic Yogurt with Raspberries or Organic Vanilla Yogurt
• Pumpkin Seeds

You will also need

• Ripe mango, puréed (only if using kefir)

Makes 4 small pots. Make the night before.

Method

1. Whisk 40 g white chia seeds into 400 ml mango lassi. Using kefir instead? Whisk the chia into 350 ml kefir with 2 tsp coconut blossom sugar and some ripe mango purée.
2. Rest for 10 minutes, then whisk again so the chia doesn't clump.
3. Divide between four small glasses or jars and chill for at least 2 hours, or overnight.
4. Before serving, add a ribbon of pistachio cream (if it's stiff, stand the jar in hot water for a few minutes), a spoonful of raspberry yogurt, ½ tsp manuka honey and a scatter of pumpkin seeds.

Tips

• Serving idea: layer it in a clear jar with the pistachio cream swirled against the side of the glass. It looks beautiful.