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Raw Mango Yogurt With A Mango Chia Jam

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In case you haven’t noticed, we have an affinity for raw cashews. Their versatility makes them the perfect ingredient to blend into raw sauces, dressings, raw cheese spreads, and even raw cheesecake. We’re blown away by the flavor of this cashew-based yogurt, which is sweet, tart, and perfect for breakfast or a mid-afternoon snack.

  • Prep Time: 10m
  • Total Time: 10m


For the Mango Chia Jam

  • 2 c ripe mango, cubed
  • juice of 1/2 lime
  • 2 tbsp. chia seeds
  • zest of 1 lime

For the Mango Pudding

  • 1 c raw cashew (soaked in water for 4 hours then drained)
  • 1/2 c raw homemade almond milk
  • juice of 1/2 lime
  • 1 tbsp. raw agave syrup
  • 1 tsp. coconut oil
  • 1 c ripe mango, cubed


For the Mango Chia Jam

  1. Add all of the ingredients to a high-speed blender and pulse until you get a creamy mixture. Spoon this into a bowl, cover, and set in the refrigerator for about 30 minutes to form a jam.

For the Mango Pudding

  1. Add all of the ingredients to a blender and blitz until you get a silky, creamy consistency. You may need to pause the blending process to scrape down the sides for even blending.
  2. Spoon the yogurt into two separate bowls, or pour half the yogurt into a bowl and save the other have in an airtight jar for later. It will stay fresh in the fridge for up to three days.
  3. Remove the jam from the fridge and mix half of it into each bowl of yogurt.
  4. Top with freshly diced mango, if you desire and enjoy!