2ripe Ataulfo mangoespitted, peeled and cut in a few chunks (or use frozen mango chunks, thawed a bit first)
2tbspapple juiceorange juice, coconut water or just plain water
Ripe dragonfruitkiwi, bananas, pineapple or your choice of other fruit, peeled and balled or chopped
Instructions
In the evening, whisk coconut milk, chia seeds, maple syrup and vanilla extract together in a medium bowl. Whisk again just before you go to bed to prevent the seeds from clumping as the pudding thickens. Cover and refrigerate overnight (or up to 3 days).
To make the mango sauce, puree mangoes with juice or water in blender or food processor until smooth. Use right away or refrigerate in an airtight container for up to 3 days.
In the morning, give the chia pudding another good whisk. Spoon layers of pudding, fruit and mango sauce into serving dishes (mason jars work well to see the layers, or unbreakable acrylic glasses are a safe bet for littles).
Notes
Use 6 tbsp chia seeds if you prefer a thick pudding.