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Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe

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4.1 from 34 reviews

  • Author: Sophia
  • Total Time: 3 hours 15 minutes (including chilling time)
  • Yield: 4 servings
  • Diet: Vegan

Description

This make-ahead Mango Lassi Chia Pudding is a delicious fusion of the traditional Indian mango lassi with the modern superfood chia pudding. It combines creamy plant-based yogurt, coconut milk, and fresh mangoes with aromatic cardamom for a refreshing, nutrient-dense breakfast or snack. Topped with a sticky walnut and coconut crumble, this recipe offers a perfect balance of fiber, plant protein, and natural sweetness.

Ingredients

Mango Chia Pudding

  • 1/3 cup unsweetened plain plant-based yogurt
  • 1/4 cup full-fat canned coconut milk
  • 3/4 cup unsweetened soy milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 honey mangos, peeled and cubed
  • 1/2 tsp ground cardamom
  • 2 tbsp maple syrup (adjust to taste)
  • 1/3 cup chia seeds

Cardamom Crumble

  • 4 tbsp walnuts
  • 3 tbsp coconut flakes
  • 3 Medjool dates, pitted
  • 1/2 tsp ground cardamom
  • Pinch of kosher salt

Instructions

  1. Blend the base: Add the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed mangos, ground cardamom, and maple syrup into a blender. Blend on high until the mixture is completely smooth and creamy.
  2. Mix in chia seeds: Pour the blended mango milk mixture into an airtight container. Add the chia seeds and whisk thoroughly to combine. Let the mixture sit for 10 minutes to allow the chia seeds to start absorbing the liquid and thickening the pudding. After 10 minutes, stir vigorously again to break up any clumps of chia.
  3. Refrigerate: Cover the container and refrigerate the chia pudding for at least 3 hours, preferably overnight, to let it fully set and develop its creamy texture.
  4. Prepare the crumble: While the pudding sets, place the walnuts, coconut flakes, Medjool dates, ground cardamom, and a pinch of kosher salt in a food processor. Pulse several times until you get a fine, sticky crumble but not a paste.
  5. Assemble and serve: Once the chia pudding has set, portion it into serving bowls or jars. Top each serving with a generous sprinkle of the cardamom walnut crumble. Serve chilled and enjoy the refreshing flavors and texture contrasts.

Notes

  • To avoid clumps in your chia pudding, stir the mixture well before refrigerating and give it another good stir after 10 minutes of resting.
  • Adjust the sweetness according to the sweetness of your mangoes; add more or less maple syrup as needed.
  • For an antioxidant boost and vibrant color, add a pinch of turmeric or some lemon zest and a splash of lemon juice for a citrus twist.
  • Fresh or frozen mango can be used; if frozen, use approximately 1 cup and no need to thaw before blending.
  • To increase protein content, add a scoop of plant-based protein powder or use a high-protein plant-based yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Blending
  • Cuisine: Fusion (Indian-inspired)

Find it online: https://sophiasrecipe.com/mango-lassi-chia-pudding-with-sticky-walnut-crumble-recipe/