Description
This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and nutritious twist on a classic Indian beverage. Combining creamy plant-based yogurts and coconut milk with ripe mangoes and chia seeds, this pudding offers a luscious texture packed with fiber and protein. The sticky walnut and coconut crumble adds a delightful crunch and warm spices, making it a perfect healthy breakfast or snack.
Ingredients
Scale
Chia Pudding Base
- 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 Mango Milk Mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed honey mangos, ground cardamom, and maple syrup into a blender. Blend on high speed until the mixture is completely smooth and creamy.
- Prepare Chia Pudding: Pour the blended mango milk mixture into an airtight container. Stir in the chia seeds thoroughly to ensure even distribution. Let the mixture sit at room temperature for 10 minutes, then stir well again to break up any chia clumps. Cover the container and refrigerate for at least 3 hours, preferably overnight, to allow the pudding to thicken.
- Make Walnut Crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse until the ingredients form a fine, sticky crumble texture suitable for topping.
- Assemble and Serve: Portion the chilled chia pudding into serving bowls or glasses. Top each serving generously with the sticky walnut crumble. Enjoy immediately for a refreshing and textured dessert or breakfast option.
Notes
- For a sweeter pudding, adjust the maple syrup to taste or add a little honey if not vegan.
- Use ripe, juicy mangoes for the best flavor and natural sweetness.
- The pudding can be made up to 24 hours in advance and kept refrigerated.
- The walnut crumble can be stored separately in an airtight container to maintain its texture.
- Substitute walnuts with pecans or almonds for a different nutty flavor.
