Imagine waking up to a luscious bowl of tropical delight that combines creamy textures with a satisfying crunch. This Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe does exactly that, bringing together the refreshing flavors of mango lassi and the wholesome goodness of chia seeds, elevated by a sticky, spiced walnut crumble that adds a perfect contrast. It’s a dessert, a breakfast, or a luscious snack that feels indulgent yet nourishing. Let me take you through every joyful detail of this treat that has quickly become one of my absolute favorites to whip up and share.
Ingredients You’ll Need
These ingredients are simple but each plays a vital role in creating the rich, layered taste and delightful textures of this recipe. You’ll appreciate how the flavors come together so beautifully, all while using wholesome, accessible items.
- Unsweetened plain plant-based yogurt: Provides a creamy base with a subtle tang that mimics traditional mango lassi.
- Full-fat canned coconut milk: Adds luxurious richness and a tropical flavor to the pudding.
- Unsweetened soy milk: Lightens the mixture while maintaining creaminess.
- Vanilla extract: Enhances the overall sweetness and depth of flavor.
- Kosher salt: Balances sweetness and elevates all flavors.
- Honey mangos, peeled and cubed: The star ingredient delivering bright, juicy sweetness and vibrant color.
- Ground cardamom: Introduces a warm, exotic spice echoing traditional Indian mango lassi drinks.
- Maple syrup: A natural sweetener that adds complexity and rounds out the flavor.
- Chia seeds: The magical ingredient that thickens the pudding and packs it full of fiber and omega-3s.
- Walnuts: Give a crunchy texture with a rich, buttery tone.
- Coconut flakes: Bring a toasty crispness and enhance the tropical vibe.
- Medjool dates: Sweeten the crumble naturally and help bind the walnuts and coconut together.
- Additional cardamom and kosher salt for the crumble: Adds warmth and a subtle seasoning to the crunchy topping.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Blend the Mango Lassi Base
Begin by combining the plant-based yogurt, coconut milk, soy milk, vanilla, salt, cubed mango, cardamom, and maple syrup in a blender. Blend everything until silky smooth — this mix is your luscious mango lassi-inspired pudding base. The smooth texture here is key for that creamy mouthfeel.
Step 2: Mix in the Chia Seeds and Chill
Pour the luscious mango mixture over the chia seeds in an airtight container. Whisk thoroughly to ensure no chia clumps sneak through, then let it sit for 10 minutes so the seeds start absorbing the liquid. Give it another good stir before covering and refrigerating for at least 3 hours or overnight. This chilling process transforms it into a thick, spoonable pudding.
Step 3: Prepare the Sticky Walnut Crumble
While the pudding chills, make the crumble by pulsing walnuts, coconut flakes, dates, cardamom, and a pinch of salt in a food processor until you reach a fine but still slightly chunky crumble. This sticky, spiced crumble adds essential texture and a sweet, nutty contrast to the creamy pudding.
Step 4: Assemble and Enjoy
When ready to serve, scoop the chilled chia pudding into bowls or jars, then generously sprinkle the sticky walnut crumble on top. Each spoonful is a wonderful combination of creamy, fruity, and crunchy elements that makes this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe utterly irresistible.
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
For a burst of fresh flavor and pretty presentation, top your pudding with a few extra mango cubes, a sprinkle of cardamom powder, or a light dusting of toasted coconut flakes. These simple garnishes highlight the tropical theme and add visual appeal.
Side Dishes
This pudding stands beautifully on its own but pairs wonderfully with a light green tea or some fresh berries for an even more refreshing experience. A warm chai might also complement the spiced crumble perfectly for a cozy twist.
Creative Ways to Present
Serve the pudding layered in clear glass jars or trifles so the vibrant layers of golden mango pudding and crumbly walnut topping shine through. You could also pipe the pudding using a piping bag for neat, elegant portions or serve it alongside crisp toasted bread for a brunch spread.
Make Ahead and Storage
Storing Leftovers
This pudding keeps beautifully in the fridge for up to 4 days in an airtight container. The chia seeds continue to thicken the pudding overnight, so the texture can get even creamier. Keep the crumble stored separately to maintain its crunch.
Freezing
While chia pudding freezes well, the texture of the crumble might get a little soft after thawing. Freeze the pudding portion alone in sealed containers for up to 1 month and thaw overnight in the fridge before serving, then add freshly made crumble on top.
Reheating
Chia pudding tastes best cold, but if you prefer it warm, gently heat it in a saucepan over low heat, stirring frequently until just warmed through. Add the crumble on top after reheating for the best textural contrast.
FAQs
Can I use different fruits instead of mango for this recipe?
Absolutely! While mango gives a classic lassi flavor and vibrant color, you can swap in peaches, pineapple, or papaya for a similar tropical vibe. Just choose ripe, sweet fruits for the best results.
Is this recipe suitable for vegans?
Yes, this Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is entirely plant-based when using vegan yogurt, maple syrup instead of honey (optional), and non-dairy milks. It’s perfect for those following vegan or dairy-free diets.
How important is the soaking time for the chia seeds?
The soaking time is essential because chia seeds absorb the liquid and expand, thickening the mixture into pudding. Less than 3 hours may result in a thinner texture, while overnight soaking gives the best creaminess.
Can I make the crumble without a food processor?
You can finely chop the walnuts, dates, and coconut flakes by hand, though the texture may be coarser. Just aim for small pieces that combine well so the crumble sticks together nicely.
What are the health benefits of this pudding?
This recipe is nutrient-packed: chia seeds provide fiber and omega-3s, mangoes offer vitamin C and antioxidants, and walnuts bring healthy fats and protein. It’s a delicious way to nourish your body and satisfy a sweet craving.
Final Thoughts
If you’ve been searching for a recipe that feels like a tropical vacation in a bowl, the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is your answer. Creamy, fruity, and bursting with texture, it’s the kind of dish that brightens mornings and satisfies afternoons with ease. Give it a try and delight in every spoonful!
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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 Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and nutritious dessert inspired by the classic Indian mango lassi drink. It combines creamy plant-based yogurt with tropical mango and warming cardamom flavors, layered with a crunchy walnut and date crumble. Perfect for a healthy breakfast or a satisfying snack, this recipe is dairy-free, naturally sweetened with maple syrup, and packed with fiber and protein-rich chia seeds.
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 the Mango Mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla, kosher salt, cubed honey mangos, ground cardamom, and maple syrup into a blender. Blend everything until you achieve a smooth, creamy consistency similar to a mango lassi.
- Mix Chia Seeds and Rest: Transfer the chia seeds into an airtight container or bowl. Pour in the blended mango mixture and whisk together thoroughly to prevent chia clumps. Let it sit at room temperature for about 10 minutes, then stir again to break up any clumps formed. Cover and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding texture.
- Prepare the Sticky Walnut Crumble: Place the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt in a food processor. Pulse until the mixture becomes a fine, sticky crumble, perfect for adding crunch and sweetness to the pudding.
- Assemble and Serve: Portion the chilled chia pudding into serving bowls or glasses. Top each serving generously with the sticky walnut crumble. Serve immediately and enjoy the blend of creamy, fruity pudding with the nutty, sweet crunch.
Notes
- For best texture, soak the chia seeds in the mango mixture for at least 3 hours or preferably overnight.
- You can adjust the maple syrup amount depending on the sweetness of your mangos and your personal preference.
- Use ripe, juicy mangoes for vibrant flavor; frozen mango chunks can be used if fresh is unavailable.
- The crumble can be stored separately in an airtight container for up to 3 days to maintain its crunch.
- Feel free to substitute walnuts with pecans or almonds based on availability or preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Indian-inspired
