Place the mango flesh in the bottom of a blender or food processor. Add the lime juice and mango juice, then purée on high until smooth and creamy. Empty into a small Mason jar, then set aside.

1 ½ cups canned full-fat coconut milk; ¼ cup chia seeds; 2 tablespoons maple syrup or honey (adjust to taste) ½ teaspoon vanilla extract; Pinch of salt ...

In a blender, combine the mango with the passion fruit nectar. Blend until smooth. Transfer the puree to a jar, cover and refrigerate for up to 3 days.

This chia pudding feels fancy, but it’s honestly just a few good ingredients, a little prep, and five minutes of effort.

Divide the chia pudding mixture over the mango puree, then top each glass with remaining mango puree. Mango Mess-tival will be taking place at North Bondi SLSC on Sunday December 2, from 8am-12pm.

Make parfait: First of all, put mango puree in a glass or parfait glass, then pour yoghurt mixture over it. After this, add granola or muesli. Repeat the same process.

Add the white rum and mango puree in a cocktail shaker and mix it well. 2. Take a Collins glass and fill it with ice cubes, lime wedges, green chili and mint leaves.