If you are searching for a vibrant, creamy, and nutrient-packed treat, this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is pure magic in a bowl. It combines the luscious tropical sweetness of ripe mangoes with the exotic warmth of cardamom and the rich texture of chia pudding, all topped with a crunchy, sticky walnut crumble that adds just the right amount of indulgence. This dish feels like a refreshing summer dessert and a wholesome breakfast all rolled into one, making it a guaranteed crowd-pleaser whenever you serve it.
Ingredients You’ll Need
All the ingredients for this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe are simple yet thoughtfully chosen to balance flavor, texture, and nutrition. Each component brings something unique — from creamy plant-based yogurt to naturally sweet medjool dates, every ingredient plays a vital role in creating a harmonious dish.
- Unsweetened plain plant-based yogurt: Adds creaminess and a gentle tartness that mimics traditional lassi.
- Full-fat canned coconut milk: Provides rich, tropical creaminess to the pudding base.
- Unsweetened soy milk: Balances the liquid content without overpowering the flavors.
- Vanilla extract: Enhances natural sweetness and rounds out the flavor profile.
- Kosher salt: Balances sweetness and elevates all other tastes.
- Fresh honey mangos, peeled and cubed: The star ingredient for vibrant flavor and natural sweetness.
- Ground cardamom: Infuses a subtle spice and aromatic note reminiscent of classic mango lassis.
- Maple syrup: A natural sweetener that complements the mango’s tropical notes.
- Chia seeds: The powerhouse ingredient that thickens the pudding while adding fiber and omega-3s.
- Walnuts: For the sticky crumble’s crunch and a hint of earthiness.
- Coconut flakes: Offer texture and enhance the tropical vibe of the crumble.
- Medjool dates: Naturally sticky and sweet, perfect for binding the crumble ingredients.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Blend Your Mango Lassi Base
Start by combining the yogurt, coconut milk, soy milk, vanilla, salt, mango cubes, cardamom, and maple syrup in a blender. Blend everything until you have a perfectly smooth, creamy mango lassi mixture. This bright, flavorful base brings the essence of a traditional mango lassi into the chia pudding.
Step 2: Create the Chia Pudding
Transfer your chia seeds into an airtight container and pour the mango lassi blend over them. Whisk the mixture thoroughly to break up any clumps and let it sit for about 10 minutes as the chia seeds begin to swell. Give it another good stir to ensure even texture, then cover and refrigerate for at least 3 hours, ideally overnight, so the pudding can thicken beautifully.
Step 3: Prepare the Sticky Walnut Crumble
While the chia pudding sets, place the walnuts, coconut flakes, medjool dates, cardamom, and a pinch of salt into a food processor. Pulse until you achieve a fine, sticky crumble that is perfect to sprinkle on top. This crumble adds delightful texture and a sweet, nutty contrast to the smooth pudding.
Step 4: Assemble and Enjoy
Divide the thickened chia pudding into serving bowls or glasses, then generously top each portion with the sticky walnut crumble. This final touch adds a satisfying crunch and makes every spoonful a flavor adventure.
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
Consider adding fresh mint leaves or a light dusting of additional ground cardamom on top of your pudding to brighten its presentation and enhance the aromatic experience. A few thin slices of extra mango or a sprinkle of toasted coconut flakes also add lovely visual appeal and texture.
Side Dishes
This pudding pairs wonderfully with light, fresh options like a crisp green salad or a plate of tropical fruit slices. For a brunch setting, serve alongside warm, lightly spiced flatbreads or simple almond granola for a satisfying meal balance.
Creative Ways to Present
For an eye-catching presentation, serve the pudding in clear mason jars or elegant glass parfait cups to showcase the layering of pudding and crumble. You can also create individual parfaits with alternate layers of mango lassi chia pudding and walnut crumble, topped with edible flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe, store the pudding and crumble separately in airtight containers in the fridge to maintain freshness and texture. The pudding should stay fresh for up to 3 days, while the crumble keeps its crunch for about a week.
Freezing
Freezing chia pudding is not recommended as the texture can become grainy and the pudding may separate upon thawing. For the best experience, enjoy this pudding fresh or refrigerated.
Reheating
This dish is best served cold straight from the fridge. If you prefer it a bit warmer, allow the pudding to sit at room temperature for 10 minutes, but avoid microwaving to keep the chia seeds’ texture intact.
FAQs
Can I use other fruits instead of mango in the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe?
Absolutely! While mangoes give that classic lassi flavor, you can substitute with peaches, pineapple, or papaya for other tropical twists. Just keep the fruit proportion similar for the best consistency.
Is this recipe suitable for vegans?
Yes, this recipe is naturally vegan as it uses plant-based yogurt and avoids dairy. Just confirm that your maple syrup and other ingredients align with your specific dietary preferences.
Can I prepare this pudding without a blender?
Using a blender ensures a smooth mango lassi base, but if you don’t have one, mash the mangoes thoroughly and whisk all other ingredients well. However, the texture may be less silky.
What if I don’t have medjool dates for the crumble?
Regular dried dates or even dried figs can work as a sticky binder in the crumble. Just make sure they are soft enough to blend smoothly.
How do I prevent chia seeds from clumping?
Whisking the chia seeds with the liquid thoroughly after initial soaking and giving the mixture one more stir before refrigeration are key steps to avoid clumps and ensure even pudding consistency.
Final Thoughts
Trust me when I say that the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is a fresh, delightful way to elevate your brunch or dessert game. Its bright flavors, luxurious textures, and the satisfying crunch of the walnut crumble will keep you coming back for more. Give this recipe a try and you might just find a new favorite to share with friends and family!
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Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Blending
- Cuisine: Indian Fusion
- Diet: Vegan, Gluten Free
Description
This refreshing Mango Lassi Chia Pudding with Sticky Walnut Crumble is a delightful fusion of creamy plant-based yogurt, tropical mangoes, and aromatic cardamom, perfectly sweetened with maple syrup. The pudding is infused with chia seeds for a nutritious boost, and topped with a crunchy walnut and coconut crumble, making it an excellent vegan, gluten-free breakfast or snack option.
Ingredients
Pudding Ingredients
- 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 Ingredients
- 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, coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed mangos, ground cardamom, and maple syrup into a blender cup. Blend the mixture until completely smooth and creamy.
- Mix with Chia Seeds: In an airtight container, add the chia seeds. Pour the mango and milk blend over the chia seeds and whisk thoroughly to combine well. Set the mixture aside for 10 minutes, then stir again to break up any chia clumps. Cover the container and refrigerate for at least 3 hours or ideally overnight to allow the pudding to thicken properly.
- Prepare the Sticky Walnut Crumble: Place the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt into a food processor. Pulse the ingredients until they form a fine-looking crumble, which will provide a sticky, sweet texture to complement the pudding.
- Assemble and Serve: Portion out the chilled chia pudding into serving bowls or jars. Generously top each serving with the sticky walnut crumble. Serve immediately and enjoy the combination of creamy mango lassi flavors with crunchy, aromatic topping.
Notes
- For a sweeter pudding, adjust the maple syrup quantity according to your taste preference.
- Mangoes should be ripe and sweet for the best flavor and natural sweetness.
- This pudding tastes even better after chilling overnight, allowing the chia seeds to fully absorb the liquid and thicken.
- Store leftovers covered in the refrigerator for up to 3 days.
- The crumble can be prepared ahead of time and stored in an airtight container at room temperature.
- Use gluten-free oats in the crumble for an alternative texture and added fiber.
- For a nut-free version, substitute walnuts with seeds like pumpkin or sunflower seeds.
