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
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 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.
