1 tsp agave
Place the chia seeds in a bowl and mix in the almond milk. Add the yoghurt and agave and stir the mixture quickly with a fork or a spoon and leave on one side while the chia seeds expand. If the chia is too thick add more almond milk.
To make the blueberry compote, mash the berries with a fork, place the berries and juice into a pan and add the cornflour and water. Bring the mix to boil while stirring and add the agave. If you find the blueberries are too sharp or sour add more agave to sweeten the compote.
Next peel off the skin of the mango and extract the pulp then place chopped pieces of the mango with yoghurt into a blender or food processor. Stir a pinch of cardamom into the mixture. You need very little. If the mango isn’t ripe or sweet enough add some more agave.
Lastly roughly chop the pistachios and begin to layer the ingredients together in a glass.
Layer the glass or bowl with the chia seed mixture first, which by now should have a jelly like texture, then add the blueberry compote and sprinkle about half of the chopped pistachios. Layer the mango pulp above the layer of the pistachios and finish off with a garnishing of the remaining pistachios.