If you’re craving a tropical treat that’s both nourishing and delightfully textured, let me introduce you to the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe. This vibrant fusion dish brings together the creamy, spiced goodness reminiscent of a classic mango lassi with the wholesome power of chia seeds, all topped with a satisfyingly crunchy walnut crumble that’s just sticky enough to keep your spoon digging in for more. Whether you want a healthy breakfast, a refreshing snack, or a light dessert, this recipe balances sweet, creamy, and crunchy elements so perfectly that it will quickly become one of your go-to feel-good bowls.
Ingredients You’ll Need
What makes the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe so beloved is its combination of simple, easily sourced ingredients that each play a crucial role in delivering its unique flavor and texture profile. From the creamy coconut and soy milk blend to the fragrant cardamom and fresh mango, every item on this list adds a vibrant layer to your final dish.
- Unsweetened plain plant-based yogurt (1/3 cup): Provides a creamy base and tang to mimic traditional lassi flavors.
- Full-fat canned coconut milk (1/4 cup): Adds richness and silky texture, enhancing tropical notes.
- Unsweetened soy milk (3/4 cup): Lightens the creaminess and balances the mixture.
- Vanilla extract (1/2 tsp): Brings a subtle sweetness and aromatic warmth.
- Kosher salt (1/4 tsp): Heightens all the flavors, making sure nothing tastes flat.
- Honey mangos, peeled and cubed (2): The star ingredient delivering natural sweetness and vivid color.
- Ground cardamom (1/2 tsp): Introduces a fragrant, slightly citrusy spice signature to mango lassi.
- Maple syrup (2 tbsp): A natural sweetener you can adjust for your ideal taste.
- Chia seeds (1/3 cup): The magic behind that luscious pudding texture, plus they’re fiber-rich and nutritious.
- Walnuts (4 tbsp): Provide a toasty crunch and healthy fats for the crumble.
- Coconut flakes (3 tbsp): Adds chewiness and complements the coconut milk flavor.
- Medjool dates (3): Natural sweetener and binder that makes the crumble sticky and irresistibly gooey.
- Cardamom (1/2 tsp) for crumble: Echoes the pudding’s spice for harmony in every bite.
- Pinch of kosher salt for crumble: Enhances walnut and date flavors.
How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Step 1: Blend the Mango Lassi Base
Start by adding the plant-based yogurt, full-fat coconut milk, soy milk, vanilla, salt, peeled mango cubes, ground cardamom, and maple syrup into your blender. Blend everything together until you have a smooth, velvety mango milk. This creamy blend is the heart of your pudding, combining tropical sweetness with just the right hint of spice.
Step 2: Mix in the Chia Seeds
Pour the blended mango mixture into an airtight container, then whisk in the chia seeds thoroughly so they’re evenly distributed. Let this mixture sit at room temperature for about 10 minutes; this initial rest allows the chia seeds to start absorbing liquid, creating a gel-like texture. Give it another vigorous stir to break up any clumps, then cover and place it in the fridge for at least 3 hours, or better yet, overnight for maximum thickness and flavor development.
Step 3: Prepare the Sticky Walnut Crumble
While the pudding chills, combine the walnuts, coconut flakes, medjool dates, cardamom, and a pinch of kosher salt in a food processor. Pulse until the mixture transforms into a fine, sticky crumble. The dates act as a natural glue, holding the crumble together with a wonderful chewiness, making each bite a delightful contrast to the smooth pudding.
Step 4: Assemble and Enjoy
Divide the chia pudding into serving bowls or jars. Spoon generous portions of the sticky walnut crumble on top to add texture and a burst of toasty, spiced sweetness. Your Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is now ready to enjoy—grab a spoon and dig in!
How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
Garnishes
To elevate the presentation and flavor, garnish with fresh mango cubes, a sprinkle of toasted coconut flakes, and a few whole walnuts. Adding a tiny drizzle of maple syrup or a dusting of cardamom powder on top gives your pudding that café-worthy finish that makes it extra special.
Side Dishes
This pudding pairs beautifully with light, complementary sides such as fresh fruit salads, tropical smoothies, or crisp green teas that refresh the palate. A few slices of toasted vegan bread or grain crackers can also balance the creaminess while keeping breakfast or brunch diverse and interesting.
Creative Ways to Present
Try layering the Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe in transparent glasses or mason jars for a pretty parfait effect. Add layers of granola or your favorite fruit compote between pudding and crumble for extra bursts of texture and flavor. For a festive touch, serve it in small hollowed-out pineapple bowls or coconut shells at gatherings to impress your guests with tropical charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover pudding in airtight containers in the refrigerator for up to 3 days. The chia pudding may thicken further, so give it a quick stir before serving to restore its creamy texture. Keep the walnut crumble separate if possible to maintain its crunch.
Freezing
This pudding is best enjoyed fresh or refrigerated, as freezing can alter the chia seeds’ gel-like texture, making it less appealing. The sticky walnut crumble doesn’t freeze well either because the dates can harden, affecting the softness and chewiness.
Reheating
Since this is a cold pudding dish, reheating is not recommended. Instead, simply stir the refrigerated pudding if it has thickened too much and enjoy chilled. The naturally cooling spices and mango flavor shine best served straight from the fridge.
FAQs
Can I use other plant-based milks instead of soy milk?
Absolutely! Almond, oat, or cashew milk work well as substitutes depending on your preference. Just keep the total liquid amount the same to maintain the right pudding consistency.
Is it necessary to soak the chia pudding overnight?
For the best texture and flavor, overnight chilling is ideal. However, if you’re short on time, 3 hours in the fridge will still yield a lovely, gelled pudding.
Can I make the sticky walnut crumble nut-free?
Yes! You can swap walnuts for seeds like pumpkin or sunflower seeds and follow the same process with coconut flakes and dates. The texture and flavor will shift, but it will still be delicious.
How sweet is this Mango Lassi Chia Pudding?
The sweetness is moderate and natural, coming mostly from ripe mangoes and maple syrup. You can adjust the maple syrup quantity to suit your taste preferences or use honey if you prefer.
Can I prepare this pudding for meal prep?
Definitely! This Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is a fantastic make-ahead option for busy mornings or easy desserts, as it stores well in the fridge and maintains its texture and flavor wonderfully.
Final Thoughts
This Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe is truly a gem in the world of wholesome, vibrant dishes that feel indulgent but are packed with nutrition. It’s easy to prepare, bursting with captivating flavors, and versatile enough for any time of day. I can’t wait for you to try it and discover how this delightful pudding can brighten up your table and mood alike.
Print
Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (including chilling time)
- Yield: 3 servings
- Category: Breakfast
- Method: Blending
- Cuisine: Indian-inspired
- Diet: Vegan
Description
This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a creamy, tropical-inspired vegan breakfast or snack. Combining the smooth sweetness of mango lassi with the healthful crunch of chia seeds and a fragrant walnut-date crumble, this refreshing dish is perfect for a make-ahead treat that delights the senses while providing nutritious ingredients.
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 Mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, cubed honey mangos, ground cardamom, and maple syrup to a blender. Blend on high until smooth and creamy.
- Prepare Chia Pudding: In an airtight container, add the chia seeds. Pour the blended mango milk mixture over the chia seeds. Whisk thoroughly to combine and prevent clumping. Let the mixture 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 fully absorb the liquid and thicken into pudding.
- Make Sticky Walnut Crumble: In a food processor, combine walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse until the mixture forms a fine, sticky crumble texture.
- Assemble and Serve: Portion the chilled chia pudding into serving bowls or jars. Top each serving generously with the sticky walnut crumble. Enjoy immediately or keep refrigerated for a quick, nutritious snack.
Notes
- You can adjust the sweetness by adding more or less maple syrup according to taste.
- For a nut-free version, replace walnuts with pumpkin seeds or omit crumble topping.
- If you don’t have medjool dates, any soft dried dates will work as a substitute.
- Allowing the chia pudding to set overnight enhances texture and flavor.
- Use ripe honey mangos for the best natural sweetness and vibrant flavor.
