Mash banana in a medium ceramic or glass bowl until smooth.
Add chia seeds and almond milk. Stir until well combined. Stand 20 minutes. Stir again. Cover and refrigerate overnight.
To serve, spoon chia mixture evenly into 2 serving glasses. Sprinkle with half the almonds. Top with yoghurt, mango and passionfruit pulp. Sprinkle with remaining almonds.

For a non-vegan version, use any type of milk and yoghurt. Swap mango and passionfruit for other fresh fruit, if preferred. Try blueberries, diced kiwi fruit, sliced banana, peach or nectarine wedges. To toast almonds, stir in a dry frying pan over a medium heat until lightly browned. For breakfast on the go, spoon chia mixture into two containers with a screw top lid. Refrigerate overnight. Transport in a chiller bag with a separate containers for nuts, yoghurt and almonds.