Millennium Post

Mango Chia Bloomer 


Chia 2 tbsp

Almond milk 160 ml

Yoghurt 2 tbsp

Agave 1 tbsp

Blueberries handfull

Corn flour 1 tsp

Water 2 tbsp

Mango pulp 1 large

Yoghurt 1 tbsp

Cardamom pinch

Chopped pistachios 10-15


Mix chia seeds in a bowl with almond milk. Add yoghurt and agave in it. Stir the mixture quickly with a spoon and leave it on one side while the chia seeds expand. If the chia is too thick add more almond milk.

Prepare the blueberry compote by mashing the berries with the fork, then place the berries and juice into a pan . Add cornflour and water. Bring the mix to boil while stirring and add the agave. Add more agave if blueberries are too sour.

Next peel off the skin of the mango and extract the pulp. Place chopped pieces of the mango with yoghurt into a blender or food processor.

Stir a pinch of cardamom into the mixture. If the mango isn't ripe or sweet enough add some more agave.

Chop the pistachios and begin to layer the ingredients together in a glass.

Add the jelly like chia seed mixture first, then add 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 remaining pistachios

( Courtesy: Chef Swasti Aggarwal Food Strategist at Foodhall India)

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