Mango Chia Pudding in a Jar

In a bowl, dissolve the 1 tablespoon of honey in milk. Stir until it's fully combined and the honey has disappeared.

Add the 4 tablespoons of chia seeds and 2 tablespoons of hemp seeds to the sweetened milk mixture. Stir everything really well.

Let the mixture sit for about 15 minutes at room temperature. This allows the seeds to begin absorbing the liquid and thicken slightly.

Once the chia mixture has thickened a bit, divide it evenly between two jars. You can use any small jars or containers.

Spoon half of the skyr (about 40 grams) into each jar, carefully layering it on top of the chia mixture.

Peel the ripe mango and carefully cut the flesh into small, bite-sized cubes.

Divide the mango pieces evenly between the two jars, placing them on top of the skyr layer.

Sprinkle a small amount of extra hemp seeds over the mango in each jar for an added crunch and nutritional boost.

Cover the jars tightly with lids or plastic wrap and place them in the fridge. Let them chill overnight so the chia pudding can fully thicken and flavors meld.

Enjoy your delicious Mango Chia Pudding the next morning as a quick and healthy breakfast!