Whisk the matcha

• Whisk the matcha powder with the hot water until silky smooth.

Make the chia pudding

• Add the chia seeds, yogurt and honey and mix thoroughly.
• If the mixture is already too thick, loosen it with a couple of tablespoons of milk.

Chill the pudding

• Place the chia pudding in the fridge until thickened and set.

Make the raspberry sauce

• Mash the raspberries with the honey in a small bowl.
• Set aside, or heat gently if you prefer a warm jam.

Prepare the mango

• Peel and halve the mango.
• Slice one half into vertical wedges.

Assemble the bowl

• Start with the yogurt and top with the matcha chia pudding in the centre.
• Layer on the sliced mango, then the raspberry sauce.
• Spoon the granola into one corner and the peanut butter into the last corner.
• Drizzle with extra honey if desired.