Mango and Chia Pudding

For the chia pudding

• Whisk together the milk, yogurt, and agave nectar in a mixing bowl.
• Add the chia seeds, whisk again, and leave to stand for 30 minutes.

For the mango purée

• In the meantime, combine the mango and lemon juice in a food processor.
• Blend on high until smooth and puréed. Divide between four serving glasses.
• Cover and chill until needed.
• After the chia pudding has stood for 30 minutes, give it a quick stir.
• Spoon on top of the mango purée in the glasses, cover with clingfilm, and chill overnight.

To serve

When ready to serve, garnish the puddings with chopped macadamias.