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

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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

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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.