Chia pudding with mango

1. Mix the chia seeds with the almond milk, agave syrup and vanilla extract in a bowl.
2. Divide the mixture between two glasses or preserve jars. Cover. Put the glasses in the fridge for at least 3 hours or preferably overnight to allow the mixture to set.
3. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes.
4. Finely chop the pistachio nuts.
5. Remove the chia pudding from the fridge and top with a layer of coconut yoghurt. Scatter with the mango cubes and garnish with the coconut flakes and pistachio nuts.

Enjoy!