If you love tropical flavors with a delightful twist, the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is about to become your new obsession. This vibrant dish perfectly balances creamy mango lassi-infused chia pudding with a crunchy, sweet walnut crumble that adds an irresistible texture contrast. It’s an elegant yet simple treat that brings the refreshing essence of mango and warm spices into a wholesome, plant-based delight. Whether you enjoy it for breakfast, a snack, or a light dessert, this recipe is a joyous celebration of flavor and texture in every spoonful.
Ingredients You’ll Need
These ingredients are as straightforward as they are essential, each playing a unique role in creating the luscious textures and rich flavors that make this dish stand out. From creamy yogurts to fragrant cardamom and sweet, juicy mangoes, every element is carefully chosen to make your Mango Lassi Chia Pudding sing.
- Unsweetened plain plant-based yogurt: Provides a creamy base and tangy depth, perfect for the lassi flavor.
- Full-fat canned coconut milk: Adds richness and luscious coconut undertones.
- Unsweetened soy milk: Lightens the mixture while keeping it creamy.
- Vanilla: Enhances sweetness naturally without overpowering the mango.
- Kosher salt: Balances flavors and elevates the overall taste profile.
- Honey mangos: The star ingredient delivering juicy sweetness and bright color.
- Ground cardamom: Introduces warm, aromatic spice that is classic in mango lassis.
- Maple syrup: A natural sweetener that can be adjusted to your desired sweetness.
- Chia seeds: Provide structure and a delightful gel-like texture for the pudding.
- Walnuts: Bring crunch and a toasty flavor to the crumble topping.
- Coconut flakes: Add extra texture and a hint of tropical sweetness to the crumble.
- Medjool dates: Offer natural caramel sweetness and help bind the crumble.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Blend the Mango Lassi Base
Start by combining the plant-based yogurt, coconut milk, soy milk, vanilla, salt, juicy mango cubes, ground cardamom, and maple syrup in a blender. Blend everything until perfectly smooth. This mixture captures the essence of a classic mango lassi but with a creamy, plant-based twist that’s wonderfully refreshing.
Step 2: Mix in the Chia Seeds
Pour the luscious mango milk blend into a bowl containing the chia seeds. Whisk them together thoroughly to avoid clumps, then let it rest for about 10 minutes. This is when the chia seeds start soaking up all that flavor, turning thick and pudding-like. Give it another good stir to break up any gelled chunks, cover it, then refrigerate for at least 3 hours or overnight. The pudding will thicken beautifully, setting up the perfect creamy texture.
Step 3: Prepare the Sticky Walnut Crumble
While the pudding chills, prepare the crumble by adding walnuts, coconut flakes, medjool dates, cardamom, and a pinch of salt into a food processor. Pulse until you achieve a fine, sticky crumble—this mixture lends a delightful crunch and natural sweetness, complementing the smooth pudding perfectly. The dates act as a binder so the crumble clings together without being overly sticky.
Step 4: Assemble and Enjoy
Once your mango chia pudding is set and your walnut crumble is ready, it’s time to build your dessert. Portion the pudding into serving glasses or bowls, then generously top with the sticky walnut crumble. This final layer delivers a burst of texture and flavor that makes every bite exciting and satisfying. Dive in and enjoy your vibrant Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe!
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
For that extra-special touch, try garnishing your pudding with a few fresh mango cubes or a sprinkle of toasted coconut flakes. A light dusting of additional cardamom can elevate the aroma. Edible flowers or chia seeds sprinkled on top add a visually stunning element that makes serving this dish a delight for both the eyes and the palate.
Side Dishes
This Mango Lassi Chia Pudding pairs beautifully with light, complementary flavors. A side of fresh berries or sliced tropical fruits like kiwi or pineapple can enhance the overall fruitiness. For a savory counterpart, try it alongside spiced nuts or whole grain crackers to balance sweetness with crunch.
Creative Ways to Present
To impress guests or simply enjoy your dish in style, layer the pudding and crumble in clear glass jars or parfait glasses for a chic, layered look. You can also transform it into popsicles for a cool summer treat, or dollop the crumble over vegan ice cream for a decadent dessert twist. The possibilities with this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Keep your leftover mango lassi chia pudding covered in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the texture of the chia pudding may thicken slightly over time. The crumble is best stored separately to maintain its crunch.
Freezing
You can freeze the chia pudding mixture without the crumble in individual portions. Freeze for up to one month, then thaw overnight in the fridge. Note that texture might change slightly after freezing but it remains delicious and convenient for a quick breakfast or snack.
Reheating
This pudding is best enjoyed chilled, so reheating is not necessary or recommended. Instead, let frozen portions thaw slowly in the fridge. If you want a warmer dessert, pair the pudding with a warm beverage or serve with a side of warm spiced fruit compote.
FAQs
Can I use regular dairy yogurt instead of plant-based yogurt?
Absolutely! While this recipe is designed to be plant-based, using dairy yogurt will work just as well and add a creamy tang that complements the mango beautifully.
How sweet should the pudding be?
The sweetness can be adjusted to your taste by varying the amount of maple syrup. The ripe mangoes also contribute natural sweetness, so start with less and add more if you prefer it sweeter.
Is it necessary to soak the chia seeds for so long?
Yes, soaking chia seeds for at least 3 hours, or overnight, allows them to fully absorb the liquid and achieve that perfect pudding-like texture without any grit.
Can I substitute the walnuts in the crumble?
Definitely! Pecans or almonds can be excellent alternatives, each adding their unique crunch and flavor. Just keep the quantities similar to maintain the right crumble texture.
Is this recipe suitable for meal prep?
Yes, this recipe is excellent for meal prep since the pudding can be made ahead and stored in the fridge, making a quick, nutritious breakfast or snack option. Store the crumble separately to keep it fresh and crunchy.
Final Thoughts
There’s something truly special about the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe that makes it more than just a dish—it’s an experience. Its vibrant colors, luscious textures, and harmonious flavors make it a joy to prepare and even more delightful to eat. I encourage you to give this recipe a try; it’s a wonderful way to brighten your day or impress your guests with a wholesome treat that feels indulgent but totally guilt-free.
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Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Blending
- Cuisine: Indian-inspired
- Diet: Vegan
Description
This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and healthy twist on a classic Indian-inspired drink. Combining creamy plant-based yogurt, tropical mangoes, and aromatic cardamom, this pudding offers a naturally sweet and satisfying breakfast or snack option. The sticky walnut and coconut crumble adds texture and a nutty flavor contrast, making it both nutritious and indulgent.
Ingredients
Mango Lassi 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 Base. Add the plant-based yogurt, full-fat canned coconut milk, unsweetened soy milk, vanilla extract, kosher salt, peeled and cubed honey mangos, ground cardamom, and maple syrup into a blender. Blend until the mixture is smooth and creamy.
- Prepare the Chia Pudding. Pour 1/3 cup chia seeds into an airtight container. Add the mango milk mixture to the seeds and whisk together thoroughly to combine. Let it sit for 10 minutes, then stir again to break up any chia clumps. Cover and refrigerate for at least 3 hours or preferably overnight to allow the pudding to thicken and develop flavor.
- Make the Walnut Crumble. In a food processor, combine walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse repeatedly until the mixture forms a fine, sticky crumble with a slightly coarse texture.
- Assemble and Serve. Divide the chilled chia pudding into serving dishes. Top each portion with a generous amount of the sticky walnut crumble. Serve immediately for a delightful contrast of creamy and crunchy textures.
Notes
- Use ripe, sweet honey mangoes for best flavor and natural sweetness.
- Adjust maple syrup quantity based on the mangoes’ sweetness or personal taste.
- Plant-based yogurt options like almond or coconut yogurt work well.
- For thicker pudding, increase chia seeds slightly or let it sit longer in the fridge.
- Walnut crumble can be made ahead and stored in an airtight container for up to 3 days.
- For a nut-free version, substitute walnuts with pumpkin seeds or omit the crumble.
