Warm-Spiced Mango Lassi Chia Parfaits

Steps

1. Prep first: chop the pecans and cube the mango, and set out four glasses or jars.
2. In a dry medium pot over medium heat, toast the pecans and pumpkin seeds, stirring often, until fragrant and lightly browned, 4 to 5 minutes. Tip them onto a plate to cool and set aside for the topping.
3. Add the whole milk, cardamom and turmeric to the same pot. Warm over medium-low heat, stirring, just until steaming, about 4 minutes; do not boil.
4. Take the pot off the heat and whisk in the honey, vanilla and salt until the honey dissolves.
5. Whisk in the chia seeds, let stand 5 minutes, then whisk again to break up any clumps.
6. Let the chia mixture cool for 10 minutes, then cover and refrigerate until thick and spoonable, at least 4 hours or overnight, stirring once after the first 30 minutes.
7. While the pudding chills, blend the mango, plain yogurt and lime juice in a blender until smooth to make the mango lassi layer; cover and refrigerate.
8. To serve, spoon half of the chilled chia pudding into the four glasses, then add half of the mango lassi layer. Repeat with the remaining half of the chia pudding and the remaining half of the mango lassi layer.
9. Scatter the toasted pecans and pumpkin seeds over the top just before serving so they stay crunchy.