Description
This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and nutritious twist on the classic Indian-inspired mango lassi, transformed into a delicious chia pudding. Featuring creamy plant-based yogurts and milks blended with ripe honey mangoes and warming cardamom, it’s sweetened naturally and topped with a crunchy, aromatic walnut and coconut crumble. Perfect for a healthy breakfast or snack, this make-ahead pudding combines silky textures with a satisfyingly sticky crunch.
Ingredients
Scale
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
Sticky Walnut Crumble
- 4 tbsp walnuts
- 3 tbsp coconut flakes
- 3 medjool dates
- 1/2 tsp ground cardamom
- Pinch of kosher salt
Instructions
- Blend the Mango Lassi Base: Add the plant-based yogurt, canned coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed honey mangos, ground cardamom, and maple syrup to a blender. Blend until the mixture is completely smooth and creamy, creating a mango lassi flavored liquid.
- Combine with Chia Seeds: Pour 1/3 cup of chia seeds into an airtight container. Pour the blended mango mixture over the seeds. Whisk vigorously to combine and prevent clumps. Let the mixture sit for 10 minutes to allow the chia seeds to start absorbing the liquid. Then, whisk again thoroughly to break up any clumps that have formed.
- Refrigerate the Pudding: Cover the container tightly and place it in the refrigerator for at least 3 hours, preferably overnight, to allow the chia seeds to fully swell and create a thick pudding texture.
- Prepare the Sticky Walnut Crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse the mixture until it forms a fine, sticky crumble that will add texture and flavor as a topping.
- Assemble and Serve: Portion out the chilled chia pudding into individual serving bowls or glasses. Top each portion generously with the sticky walnut crumble. Enjoy immediately for a creamy, crunchy, and exotic flavor experience.
Notes
- You can adjust the sweetness by adding more or less maple syrup based on the ripeness of your mangoes.
- For a thicker pudding, increase chia seeds to 1/2 cup.
- If you prefer a nut-free version, substitute the walnut crumble with toasted coconut flakes and pumpkin seeds.
- This pudding keeps well refrigerated for up to 3 days.
- Use ripe, sweet mangoes like honey or Ataulfo for best flavor.
