Turmeric, Mango and Cashew Chia Pot


Chia seed base:

3 tablespoons chia seeds

1 cup water


Cashew Cream:

1 cup Raw cashew nuts (soaked overnight)

1/2 cup Water

1/2 cup Coconut cream

1-2 tsp Honey

1 tsp Coconut oil, melted

A few slices of frozen banana

Squeeze of fresh lemon juice (optional: you can also add a touch of lemon zest)

Pinch of Himalayan salt

Dash of vanilla


Mango Mousse:

1 Mango, peeled and cut

1 tsp Turmeric Chai Super Fresch blend

Squeeze of fresh lemon juice

Honey to taste

Dash of vanilla



1. Put your chia seeds and water in a bowl and cover them to soak for 5-10 min, stir occasionally. (You’ll know it’s ready when the chia seeds have swelled up and there’s a ‘jelly’ that forms around them).

2. To prepare the cashew cream, rinse your cashew nuts and blitz all the ingredients for the cream in a blender until smooth. 

3. Once your chia seeds have thickened, add your cashew cream and stir together. Put this into the fridge while you prepare your mango mousse.

4. Mango time! Add all the ingredients for the mousse into your blender, and blend until it’s nice and smoooth. 

5. Now for the best part. Serve your cashew chia seeds into a bowl, add your mango mouse on top and sprinkle a dash cinnamon and vanilla for that extra special taste and enjoy! 

P.S. Keep any leftovers covered in the fridge, it tastes amazing later cold. You can also prepare everything the night before and just mix together and serve.



BreakfastCashewChiaCoconutRecipeSuper freschTurmeric

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