These kefir and chia pots make for a handy breakfast on the go. You can easily swap out the mango for any other favourite fruits in season, like berries or ripe stone fruit.

Makes 4. These will keep in the fridge for 4-5 days. 

INGREDIENTS

• Flesh of 1 large mango (approx 275 g)
• 1 cup/220 g natural kefir
• ½ cup/85 g chia seeds

METHOD

1. Blend the mango flesh and the kefir in a blender until smooth.
2. Stir in the chia seeds
3. Transfer to clean jars, seal and leave in the fridge for 4 hours (or overnight) to set.
4. Serve as is, or top with more fresh fruit and seeds.

Recipe by Tori Haschka.