Mango Raspberry Sunrise Chia Cups

Prep time: 15 minutes | Chill time: 2+ hours | Serves: 2

The Chia Layer: 4 tbsp chia seeds, 1 cup unsweetened almond or coconut milk, 1 tsp maple syrup, and ½ tsp vanilla extract.
The Mango Layer: 1 cup frozen or fresh mango chunks and a splash of lime juice.
The Raspberry Layer: 1 cup fresh raspberries and 1 tbsp honey or agave.
Toppings: Fresh raspberries, diced mango, blueberries, crushed pistachios, and extra chia seeds.

Prepare the Base: In a small bowl, whisk together the chia seeds, plant milk, maple syrup, and vanilla. Let it sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours (or overnight) until thick and creamy.
Blend the Fruit: * Mango Puree: Blend the mango chunks with a splash of lime juice until completely smooth. Set aside.
- Raspberry Puree: Rinse the blender and pulse the raspberries with honey until smooth. If you prefer a seedless texture, press the puree through a fine-mesh sieve.
Assemble the Sunrise: * Grab two clear glasses. Start by spooning the mango puree into the bottom.
- Gently layer the chilled chia pudding over the mango. Use the back of a spoon to smooth it out.
- Slowly pour the raspberry puree on top to create that vibrant “sunrise” contrast.
Garnish: Top with diced mango, fresh berries, and a sprinkle of pistachios for a satisfying crunch.

Pro Tip: For clean, distinct layers, wipe the inside of the glass with a paper towel if any puree splashes up before adding the next layer!