Name: Mango Chia Bowls with Tropical Crunch Mix
Ingredients: 3 cups mango (fresh or frozen); 1 cup full-fat coconut milk; 1 cup orange juice; zest and juice of 1 lime; 1/2 Tbsp honey (if needed); 1/4 tsp vanilla; 3 Tbsp chia seeds; 1/3 cup diced dried green mango (like Sunsweet Philippine Green Mango); 1/3 cup dried coconut chips (like Sunsweet Thai Coconut Chip); 1/3 cup diced dried mango (like Sunsweet Philippine Mango); 1/3 cup diced dried pineapple (like Sunsweet Philippine Pineapple); 1/2 cup diced salted macadamia nuts

Ingredients

Scale

For the chia bowls:

3 cups mango (fresh or frozen)

1 cup full-fat coconut milk

1 cup orange juice

zest and juice of 1 lime

1/2 Tbsp honey (if needed)

1/4 tsp vanilla

3 Tbsp chia seeds

For the tropical crunch mix:

1/3 cup diced dried green mango (like Sunsweet Philippine Green Mango)

1/3 cup dried coconut chips (like Sunsweet Thai Coconut Chip)

1/3 cup diced dried mango (like Sunsweet Philippine Mango)

1/3 cup diced dried pineapple (like Sunsweet Philippine Pineapple)

1/2 cup diced salted macadamia nuts

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Instructions

For the chia bowls:

In a blender or food processor, puree the mango, coconut milk, orange juice, lime zest and juice, honey, and vanilla until smooth. Stir in the chia seeds.

Pour into 4 small cups or jars and refrigerate at least 30 minutes, but preferably 2-8 hours (I do mine overnight). Top with crunch mix and fresh fruit before serving.

For the tropical crunch mix:

Combine dried fruit and macadamia nuts and stir to combine. Store in an airtight container until ready to serve. (This mixture will make more than you’ll need for the mango chia bowls. It makes a great portable snack!)