Chia Mango Mousse

Triple Layer Chia MousseVegan Recipe00

I wasn’t sure where I was going with this Chia Mango Mousse at first. But as I tried new ingredients and combinations for each layer, it seemed as if the recipe for this dessert was already written on my mind. After tasting the middle creamy banana-coconut-chia layer everything fell right into place. My memory was tracing back flavors of my grandfather’s favorite dessert (one of many as he had a huge sweet tooth). He loved the Passion Fruit Mousse. Although I didn’t have passion fruit, I used mangos which are also a tad sour and sweet. This is so close to that dessert he loved! And packed with Omega3s from the Chia Seeds which could’ve helped battling his Alzheimer’s. If only we knew then as much of nutrition as we do now.
Healthy Fats are food for your brain. Oils, avocados, olives, nuts and seeds provide Omega3s which our body can’t produce by itself. For babies and the elderly it’s essential for their diet.

Raw Chia Mango Mousse

  • Servings: 3 Cups
  • Difficulty: Easy
  • Print

First grind 1 c of Chia Seeds. Set aside. We will use about 1/4 C of Ground Chia seed on each layer. If you have left over, simply keep in a mason jar in your fridge.

Bottom Layer
– Brew two bags of your favorite tea in 1 1/2 C of Coconut Water. I used Coconut Oolong Tea. Brew over night.
– When ready, blend with 1/4 C of ground Chia Seeds. Pour in serving cups.
– Refrigerate for 1-2 hrs.

Middle Layer
– Blend 1/3 C of ground chia seeds with 1/2 C of Coconut Milk (from can) and 1 or 2 bananas.
– Pour on serving cup on top of bottom layer.
– Refrigerate for 1-2 hrs.

Top Layer (Glaze)
– Blend 1 C of frozen Mangos with 4-5 Dates and about 1 Tbsp of Shredded Coconut.
– Optional, add ground Chia Seeds.
– Pour in serving cup.

– Grind two diff kind of nuts. I used pecans and walnuts. About 1 C total.
– For presentation, after serving dessert, sprinkle chia seeds on top.

Triple Layer Chia MousseVegan Recipe01
Triple Layer Chia MousseVegan Recipe02

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