If you have a soft spot for vibrant, creamy desserts that are as nourishing as they are delicious, then you are absolutely going to adore this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe. This dish perfectly balances the tropical sweetness of ripe mangoes with the rich creaminess of coconut and soy milks, all rounded out by a fragrant hint of cardamom. The addition of a crunchy, sticky walnut crumble adds a delightful texture contrast that makes every spoonful an experience. Whether you crave a refreshing breakfast, a wholesome snack, or a light dessert, this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe hits every mark with its gorgeous colors, luscious flavors, and inviting aromas.
Ingredients You’ll Need
Gathering simple, wholesome ingredients that bring both flavor and texture together makes this recipe a true winner. Each element contributes uniquely to the final dish, lending it creaminess, sweetness, spices, or crunch to create a symphony of tastes and feels in every bite.
- Unsweetened plain plant-based yogurt: Provides a creamy base without overpowering sweetness, perfect for balancing the fruit and spices.
- Full-fat canned coconut milk: Adds rich, silky texture and tropical depth to the pudding.
- Unsweetened soy milk: Lightens the mixture while keeping it protein-packed and dairy-free.
- Vanilla extract: Enhances the natural sweetness and aromas of the pudding.
- Kosher salt: A pinch brings out all the hidden flavors, accentuating both sweet and savory notes.
- Honey mangos, peeled and cubed: The star fruit—bursting with tropical sweetness and vibrant color.
- Ground cardamom: Introduces an exotic, floral spice that elevates the mango flavor beautifully.
- Maple syrup: A natural sweetener that adds a rich, caramel-like depth without being cloying.
- Chia seeds: The magic texture-makers that thicken the pudding and add a tiny pop with every bite.
- Walnuts: Provide crunchy, buttery notes in the crumble topping.
- Coconut flakes: Toasted flavors and chewy texture to enhance the crumble’s complexity.
- Medjool dates: Naturally sticky and sweet, they hold the crumble together perfectly.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Blend the 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 silky smooth. This mixture is the fragrant, creamy foundation of your chia pudding, where the tropical mango meets the hint of warm spice and the subtle sweetness of maple syrup.
Step 2: Mix and Set the Chia Seeds
Pour your luscious mango milk into a bowl containing chia seeds. Whisk thoroughly to ensure no clumps form, then let it sit for about 10 minutes. After that, stir again to break up any seeds that might be stubbornly sticking together. Cover and refrigerate for at least 3 hours, or overnight for the best texture. The chia seeds absorb the liquid, creating that signature gel-like consistency that makes this pudding so satisfying.
Step 3: Prepare the Sticky Walnut Crumble
While your pudding chills, it’s time for the star topping. In a food processor, pulse together the walnuts, coconut flakes, dates, cardamom, and a pinch of salt until you get a finely textured crumble. The dates bind everything with their natural stickiness, while the nuts and coconut add layers of crunch and flavor. This crumble will bring a delightful contrast to the creamy chia pudding.
Step 4: Assemble and Enjoy
When your pudding has set perfectly, portion it into serving dishes. Spoon generous amounts of the sticky walnut crumble on top. The mixture of cool, creamy mango pudding with the rich, crunchy crumble is exactly what dreams are made of!
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
Fresh mint leaves or a sprinkle of toasted coconut flakes elevate the look and add a refreshing hint to the final dish. You can also add a few extra cubes of mango or a light dusting of ground cardamom for visual appeal and an aromatic touch.
Side Dishes
This pudding shines on its own but pairs beautifully with a lightly spiced chai tea or a crisp green salad for a balanced brunch. If you want something more substantial, a warm whole-grain toast with smashed avocado complements the tropical notes perfectly.
Creative Ways to Present
Try layering this pudding in a clear glass with fresh fruits or granola for a parfait-style presentation that’s fancy yet easy. You can also serve it in small mason jars as a grab-and-go healthy snack or dessert that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover pudding in an airtight container in the refrigerator for up to 3 days. Make sure the crumble stays separate until serving to keep it crunchy and fresh.
Freezing
While the pudding itself can be frozen, it’s best to reserve this for the chia base only, as the texture may change slightly once thawed. Avoid freezing the crumble topping since it can lose its crunch and become soggy.
Reheating
This pudding is usually enjoyed cold, but if you prefer it slightly warm, gently heat it in the microwave for about 15 seconds. Serve immediately, topped with fresh crumble and fruit.
FAQs
Can I use other fruits instead of mango in this pudding?
Absolutely! While mango pairs beautifully with cardamom and coconut, feel free to experiment with berries, peaches, or pineapple for a new twist on this recipe.
Is it possible to make this recipe vegan?
Yes, simply use a plant-based yogurt and soy milk as indicated, and swap the maple syrup for agave or another vegan-friendly sweetener.
How long does it take for the chia pudding to set properly?
Chia seeds typically need at least 3 hours to absorb the liquid and form a pudding consistency, but overnight chilling gives you the best texture.
Can I prepare the crumble in advance?
Definitely! The sticky walnut crumble keeps well in an airtight container at room temperature for up to a week, making it perfect for meal prep.
What’s the best way to avoid chia seeds clumping in the pudding?
Whisking the chia seeds thoroughly when you first mix them in the liquid, then stirring again after 10 minutes before refrigerating, helps prevent clumps and ensures an even texture.
Final Thoughts
This Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe feels like a tropical hug in a bowl — creamy, refreshing, and lusciously textured. It’s a dish that brings joy with every bite, and once you try it, it might just become your new favorite breakfast or dessert to share with friends and family. Give it a shot and watch how something so simple can feel so indulgently special!
Print
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-inspired
- Diet: Vegan
Description
A refreshing and nutritious Mango Lassi Chia Pudding topped with a crunchy sticky walnut crumble, blending the tropical flavors of mango and coconut with warming cardamom and natural sweetness. This make-ahead breakfast or snack is dairy-free, plant-based, and packed with fiber and protein from chia seeds and nuts.
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 Mango Lassi Base: Add the plant-based yogurt, full-fat coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed honey mangos, ground cardamom, and maple syrup to a blender. Blend until completely smooth and creamy.
- Prepare Chia Pudding: Transfer the chia seeds to an airtight container or bowl. Pour the blended mango milk mixture over the chia seeds and whisk thoroughly to combine. Let it sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the chia seeds to absorb the liquid and thicken to a pudding consistency.
- Make Sticky Walnut Crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse until the mixture forms a fine, sticky crumble that will serve as a flavorful topping.
- Assemble and Serve: Portion the chilled mango lassi chia pudding into serving bowls or jars. Top each serving with a generous amount of the sticky walnut crumble. Enjoy immediately for a creamy, crunchy, and delicious treat.
Notes
- You can adjust the sweetness by adding more or less maple syrup depending on the ripeness of your mangos.
- Ensure to whisk the chia pudding mixture well after the initial 10-minute soak to prevent clumping and achieve a smooth texture.
- The walnut crumble can be made ahead and stored in an airtight container for up to 3 days.
- This recipe is naturally vegan, gluten-free, and dairy-free.
- For a thicker pudding, you can increase chia seeds to 1/2 cup but adjust liquids accordingly.
