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
Scale
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.
