Mango Chia Breakfast Pudding 1 serving Michelle Lainez, Owner, Chef Michelle & Company

Ingredients for Mango Gelée:

• 1 ½ cups The Perfect Purée of Napa Valley Mango puree, thawed
• 1 tbsp. lemon juice
• 1 ½ tsp. agar agar
• ½ cup sugar
• 1 cup water
• 1 large mango, diced

Method for Mango Gelée: 

1. Heat 1 cup of water in a small pan. When it reaches a gentle boil, reduce the heat and add the sugar and agar powder. Mix well until the sugar and agar powder is completely dissolved. Stir continuously; if not, the agar will form a thin layer on the bottom of the pan.
2. Add Mango puree to the sugar mixture and stir, adding more sugar to taste if necessary. Remove from heat and add 1 tbsp. of lemon juice.
3. Place the Mango and sugar mixture in a bowl and let cool. Once cooled, toss in the fresh mango and mix. Place 4 ounces in each cup or mason jar and place in the fridge for an hour or until lightly firm.
4. Once firm, top with chia seed layer and enjoy.

Ingredients for Coconut Chia Layer:

• 2 cups The Perfect Purée of Napa Valley Coconut puree, thawed
• ½ cup chia seeds
• 1 ½ tbsp. maple syrup (or more to taste for sweeter flavor)

Method for Coconut Chia Layer:

1. In a large mixing bowl, combine the chia seeds, Coconut purée and maple syrup until well mixed.
2. Cover chia pudding and refrigerate, giving it a shake/stir about every 30 minutes because chia has a tendency to clump. Let the mixture thicken overnight.