There is an irresistible charm in the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe that instantly transports you to a tropical paradise with every spoonful. Creamy, fragrant, and perfectly balanced, this pudding combines the luscious sweetness of mangoes with the subtle warmth of cardamom, all enriched by the delightful crunch of sticky walnut crumble. With wholesome chia seeds soaking up a luscious mango lassi blend, it’s truly a vibrant and nourishing treat that works beautifully for breakfast, a snack, or even dessert. Let me walk you through this delightful recipe that’s as nourishing as it is delicious!
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to create layers of flavor and texture in the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe. Each element plays a vital role, from the creamy plant-based yogurts and coconut milk to the aromatic spices and crunchy walnuts for contrast.
- Unsweetened plain plant-based yogurt: Adds a creamy base with gentle tanginess and keeps the pudding dairy-free.
- Full-fat canned coconut milk: Brings rich creaminess and tropical flavor depth.
- Unsweetened soy milk: Lightens the pudding while maintaining a smooth texture.
- Vanilla: Enhances sweetness and rounds out the flavor profile beautifully.
- Kosher salt: A pinch lifts and balances the sweetness.
- Mangos: Fresh, juicy, and naturally sweet, these create the signature mango lassi flavor.
- Ground cardamom: Adds a warm, aromatic spice that complements the tropical notes wonderfully.
- Maple syrup: Provides natural sweetness with a rich, slightly caramel undertone.
- Chia seeds: Soak up the liquids turning into a luscious pudding while adding a nutritional punch.
- Walnuts: Toasted and crumbled for a satisfying sticky topping with crunch.
- Coconut flakes: Adds texture and an extra layer of tropical flavor in the crumble.
- Medjool dates: Natural sweetener that helps to bind the crumble components.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Prepare the Mango Lassi Base
Begin by blending together the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed mangoes, ground cardamom, and maple syrup until the mixture is perfectly smooth. This blend becomes the luscious base resembling a classic mango lassi but with a silky pudding twist. The creamy richness combined with ripe mango’s sweetness sets the foundation.
Step 2: Soak the Chia Seeds
Next, pour the blended mango mixture over the chia seeds in an airtight container. Whisk them well together to distribute everything evenly and prevent any lumps. Allow the chia seeds to absorb the liquid for about 10 minutes, then stir once more to break up any clumps that may have formed. Cover and refrigerate this for at least three hours or ideally overnight so the pudding can thicken into that perfectly spoonable texture.
Step 3: Make the Sticky Walnut Crumble
While the pudding chills, it’s time to craft that addictively crunchy topping. In a food processor, pulse the walnuts, coconut flakes, medjool dates, cardamom, and a pinch of kosher salt until the mixture comes together into a fine, sticky crumble. The dates lend just enough natural syrupy sweetness to bind everything, while the walnuts add bite and a lovely earthy richness.
Step 4: Assemble and Enjoy
Once your pudding has set, portion it into serving bowls or jars. Top generously with the sticky walnut crumble, letting its texture contrast delight your palate. This assembly not only looks inviting but ensures every bite has a wonderful balance of creamy, fruity, and crunchy elements that make this recipe so memorable.
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
Adding fresh garnishes like a few vibrant mango cubes or a sprinkle of toasted coconut flakes can elevate the presentation and add freshness to the creamy pudding. A light dusting of extra ground cardamom or crushed pistachios would also bring in extra layers of aroma and texture that delight the senses.
Side Dishes
Although the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe shines on its own, pairing it with warm spiced chai tea or a mild nut butter toast can round out a peaceful morning or cozy afternoon. The balance of flavors complements the pudding’s tropical sweetness perfectly.
Creative Ways to Present
Try layering the pudding and crumble in small clear jars or glasses for an elegant parfait-style treat. Adding edible flowers or mint leaves adds a fresh pop of color, making it an excellent choice for entertaining guests or a delightful gift jar.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mango Lassi Chia Pudding in a covered container in the refrigerator. It will keep well for up to three days, allowing you to enjoy its fresh flavors without worry. Just give it a quick stir before serving as chia pudding can thicken over time.
Freezing
While freezing may slightly affect the pudding’s texture, you can freeze individual portions for up to one month if needed. Thaw overnight in the fridge and gently stir before enjoying to help revive the creamy consistency.
Reheating
This pudding is best enjoyed cold or at room temperature. If desired, you can let the frozen or refrigerated pudding sit out for a few minutes before serving, but avoid microwave reheating as it diminishes the delicate texture and flavor harmony.
FAQs
Can I use regular dairy yogurt instead of plant-based yogurt?
Absolutely! Feel free to use regular yogurt if you prefer. The recipe will still taste fantastic, though the plant-based option keeps it vegan-friendly and adds a subtle coconut undertone.
Is it necessary to soak the chia seeds for so long?
Yes, soaking chia seeds for several hours or overnight is essential for them to fully absorb the liquid, swell, and create that satisfying, pudding-like texture you want.
Can I substitute walnuts with another nut?
You can swap walnuts for almonds or pecans if you like. Each nut will bring a slightly different flavor and crunch, but the sticky crumble concept remains just as delicious.
How sweet is this pudding? Can I adjust the sweetness?
The recipe balances natural sweetness from mangoes and dates with a touch of maple syrup, but you can always adjust the syrup amount to suit your personal taste preferences.
Is this recipe suitable for a gluten-free diet?
Yes, all the ingredients used here are naturally gluten-free, making this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe a safe and tasty option for gluten-sensitive individuals.
Final Thoughts
There is something truly special about the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe that keeps me coming back for more. Its combination of creamy textures, tropical sweetness, aromatic spice, and satisfying crunch is like a little celebration in a bowl. I hope you enjoy making and sharing this recipe as much as I do — it’s an effortless way to brighten your day with wholesome, vibrant flavors.
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Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
- Total Time: 6 hours 20 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This refreshing Mango Lassi Chia Pudding with Sticky Walnut Crumble is a vibrant, dairy-free twist on the classic Indian mango lassi. Creamy chia pudding infused with mango, cardamom, and vanilla is complemented by a crunchy, sweet walnut and coconut crumble, making it a deliciously healthy breakfast or snack option.
Ingredients
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 Mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla, kosher salt, peeled and cubed mangos, ground cardamom, and maple syrup into a blender. Blend until the mixture is completely smooth and creamy.
- Mix Chia Seeds: Pour the chia seeds into an airtight container. Pour the blended mango mixture over the chia seeds, then whisk or stir well to combine. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours or overnight to allow the pudding to thicken.
- Prepare Crumble: Add walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt to a food processor. Pulse until you achieve a fine but sticky crumble texture, suitable for topping.
- Assemble and Serve: Spoon the chilled chia pudding into serving bowls or glasses. Top generously with the sticky walnut crumble and enjoy immediately or keep refrigerated until serving.
Notes
- Adjust maple syrup quantity to control sweetness according to your preference.
- For a thicker pudding, let the chia mixture set overnight in the fridge.
- If you don’t have medjool dates, substitute with any soft dried dates or raisins.
- This pudding can be made vegan and dairy-free using plant-based yogurt and milks as listed.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Indian-inspired
