150 g GAZİ natural yogurt 100 ml coconut milk 50 ml GAZİ UHT milk 40 g chia seeds 1 tbsp maple syrup 1 bunch mint leaves (equivalent to 35 g mint leaves) 25 g pistachios Zest of ½ organic lemon 50 ml pistachio oil 50 ml orange juice 2 tbsp maple syrup 1 mango (about 250 g) 1 tbsp maple syrup 1 dash lemon juice
1. The day before serving, combine the yoghurt, coconut milk and UHT milk in a bowl. Add in the chia seeds and the maple syrup and then pour the pudding into dessert glasses. Let sit in the fridge for 8 hours, preferably overnight.
2. For the pesto, pick the mint leaves, wash them and shake them dry. Set aside some beautiful leaves for the garnish. Lightly toast the pistachio nuts in a non-stick pan without oil for 3-4 minutes. Mix the mint, pistachios, lemon zest, pistachio oil, orange juice and maple syrup in a high-sided bowl using the immersion blender until creamy.
3. Peel the mango and dice the fruit. Marinate in a bowl with maple syrup and lemon juice.
4. Place the mango cubes on the pudding, sprinkle with the mint pesto and garnish with the remaining mint. Serve.
TIP: You can also use papaya instead of mango.