• 2 cups plant-based milk, unsweetened
  • 7 ounces frozen mango, or 1 cup pressed mashed down
  • 3 tablespoons date paste or maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chia seeds
  • 1/4 cup soaked and drained cashews* (optional for a creamier texture)

Makes approximately 3 cups. Serve for breakfast, a snack or dessert.

Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty glass bowl. Add the chia seeds and stir. Refrigerate. Stir after 1 hour. Refrigerate, covered, for at least 6 hours. Pretty in a stemmed glass with mint, fruit, or sliced almonds.

Watch me make it here: