If only all of the food we eat could look so naturally pretty.
That would honestly make so happy. I cannot even begin to explain my excitement over this pretty AND delicious bowl. Like it’s my favorite thing ever. I know that sounds so crazy, but for a person who literally photographs food day in and day out, shooting something so naturally pretty is always so much fun.
Especially in poor lighting. It can be so tough. I’m such a slave to the light.
So yeah, with work ending for me this week, I have been experimenting with all of the ways I can use up the goodies in my fridge/freezer. I am a big proponent of cleaning that shit out once or twice a year because how many times have you had a bottle of mystery liquid you didn’t know what to do with? I think my parents at one point at caramel sauce in our fridge for a good two years.
Not really sure why that stuff lasted so long.
Also as an aside for creative cooking, has anyone been watching Masterchef? I honestly am such a slave to that show it is ridiculous. Mostly because of my obsession with Christina Tosi/birthday cake/cereal milk flavored everything. It is also super fun to watch a show, knowing that you probably would crack under the pressure, but still have to confidence to scream at the TV when you know their leadership style is not gonna work out for them. Last night’s episode required them to make two courses for a wedding and you could already tell which team was the train wreck.
But train wrecks make for more exciting TV I guess?
Anyway, so this jar of goodness looks super complicated, but is actually so simple. Mango madness has taken over Trader Joe’s this month and I am LOVING it. People the mango waffles sound gross but they are actually delish, if you need a PSA to buy more mango flavored goodies. I also saw mango chia pudding and was instantly inspired. I love the combination of the vanilla chia pudding (sweet and creamy because of the vanilla flavored yogurt) with the fruity mango puree. It is an addicting combo that brings a sunny mango smile to my face.
If you don’t have mango, you can make the puree with any fruit you choose! I’ve also made it with cherries and I am obsessed with that combo as well
2 hrPrep Time
2 hrTotal Time
- 1 cup coconut milk
- 1 container (5.3 oz) of vanilla yogurt or coconut yogurt
- pinch salt
- 1/2 tsp maple syrup (optional)
- 1/3 cup chia seeds
- mango puree
- 1/2 cup fresh or frozen mango (defrosted if frozen)
- splash water/orange juice
- fresh fruit, granola, or nuts, to top
In a large bowl, whisk together the coconut milk, yogurt, salt, and maple syrup. Stir in the chia seeds until combined. Let sit for 5 minutes, then stir again. Cover and let sit in the fridge for at least an hour, preferably overnight
In the bowl of a food processor, combine mango with a splash of liquid (either water or orange juice). Pulse until blended.
When ready to serve, layer the mango puree with the chia pudding. Top with granola and fruits. EAT