Welp, it is safe to say that it is warming up here in Hawaii. Not that it ever really drops below 70 (& if it does I can assure you the flannels and wool socks make an ever timely appearance), but when summer comes around the temperatures (& humidity) make refreshing treats like this an absolute necessity.
So last week, I got to go home on a little one week mini vacation where my mom, sister and I traveled down the Oregon Coast to Cannon Beach. It was absolutely incredible. The pine trees, endless rain showers, and fresh scents of crisp Pacific Northwest air made me realize how deep my love for that place really runs. Growing up, I don’t think I ever really appreciated how spectacular the PNW truly is. But it is truly one of the most beautiful places on this planet. Not to mention my favorite people in the world live there, thus half of my heart lives there too.
But it was so strange. I hadn’t been home in a year. A whole stinkin year. And although I could have definitely stayed longer with my family, I truly missed my island. Even in the short amount of time I was away, I missed the warm tropical air and the convenience of being able to lay on the beach or hike an incredible mountain, a convenience I have every day here in Hawaii (like…. WHAT????). It’s so crazy to me how the Lord works. Never did I think I would ever be living in Hawaii, adventuring in the tropical oasis called paradise. But here I am. Almost three years later.
And summer marks one of my favorite times here on the island. Not just because the beach days are endless and the water is the absolute perfect temperature, but because summer marks MANGO season. My absolute favorite. When I first arrived in Hawaii, I lived in a house with a mango tree in the backyard. Needless to say, I lived off of mangos that summer. If you think I am exaggerating… think again. I literally started every day with a breakfast of fresh mango, coconut peanut butter, & whole foods granola. Ballin on a budget, ya’ll. Mangos remind me of fresh beginnings and new adventures. They taste like excitement. And now, they have started falling from the trees in my neighborhood. So with my first mango of the season, I decided to whip up something extra special.
This recipe was definitely a long time coming. First of all, I eat chia pudding on the regular. Second of all, mangos have quickly become my new favorite fruit since living here (& living OFF them). And thirdly, matcha is my new (not so low key) obsession. So I thought, why not put all of my favorite things into one deliciously tropical breakfast (also my favorite meal of the day). Thus, this crazy colorful concoction was born. Embrace the summer season with this delicious tropical tasty.
- -------Chia Pudding Layer-------
- 3 TBS chia seeds
- 1 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract
- 1 tsp honey (optional: or any desired sweetener)
- 1 TBS almond butter (or nut butter of choice)
- -------Mango Layer-------
- ½ fresh mango
- ½ fresh banana
- -------Lime Matcha Layer-------
- 1 fresh banana
- ½ lime
- 1 tsp matcha
- For the chia layer, put all the ingredients in a mason jar. Mix thoroughly. Place in the refrigerator for a minimum of 20 mins. Let sit overnight for optional pudding consistency.
- For the mango layer, place ingredients in a high speed blender and blend until smooth. Place in the refrigerator.
- For the lime and matcha layer, place ingredients in a high speed blender and blend until smooth. Place in the refrigerator.
- Once the pudding has set, place each layer in a mason jar. Top with any tasties of choice.
x0x0, Tessa Jean