Mini Palmer Mango Chia Pots



  • 2 x mangoes (1 for sauce and 1 for wedges)

  • 3 tbsp coconut sugar (optional)

  • 1 x lime (juice)

  • 1 punnet raspberries

  • 75g chia seeds

  • 270ml coconut milk or 300ml almond milk

  • 1 cup water (add more if you would like it to be less thick)



  1. To make the mango sauce, slice 1 mango on both sides of the seed and scoop out the mango fruit. Slice off the mango flesh surrounding the seed and use as much as possible. Discard of the seed and skin. Place the mango fruit into a small pot and add a splash of water as well as the coconut sugar and the lime juice. Bring to a simmer and reduce to a low heat and cook for approximately 10 minutes or until the mango has completely softened. Transfer the mixture to a processor and blend until completely smooth. Set aside and cool.

  2. Make the raspberry puree by placing the raspberries into a small pot and bring to a simmer and cook for 2 minutes on a low heat. Use a fork to mash the raspberry into a soft mixture and pass through a small sieve if you would like to remove the seeds otherwise keep them in. Set aside and cool.

  3. Place the dry chia seeds into a medium mixing bowl and add the milk and water. Stir through thoroughly and continue to give the mixture a stir every 5 minutes or so. Add more milk or more water if you would like the chia seeds to be of a less thick consistency.

  4. To serve, slice the second mango into wedges (remove the skin and discard the seed). Begin to layer each element by placing a little bit of each, evenly divided between 4 pots or glasses. Add the mango sauce to the base, add the chia mixture over the mango sauce, add the mango wedges and raspberry puree. Enjoy!


Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4


Recipe & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.