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
Scale
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
