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Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 3 servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Indian-inspired
  • Diet: Vegan

Description

This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a deliciously creamy and refreshing plant-based breakfast or snack. Combining the tropical flavors of ripe honey mangos and aromatic cardamom with the nutritional powerhouse of chia seeds, this recipe offers a smooth mango lassi-inspired pudding topped with a crunchy walnut and coconut crumble. Sweetened naturally with maple syrup and dates, it’s a wholesome, dairy-free, gluten-free treat perfect for warm mornings or a healthy dessert.

Ingredients

Scale

For the 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

For the Sticky Walnut Crumble

  • 4 tbsp walnuts
  • 3 tbsp coconut flakes
  • 3 medjool dates
  • 1/2 tsp cardamom
  • Pinch of kosher salt

Instructions

  1. Blend the Mango Lassi Mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla, salt, peeled and cubed honey mangos, ground cardamom, and maple syrup to a blender cup. Blend until completely smooth to form the base of the pudding.
  2. Combine with Chia Seeds: In an airtight container, add the chia seeds and pour in the blended mango mixture. Whisk thoroughly to combine and prevent clumping. Set the mixture aside for 10 minutes, then stir again to break up any chia clumps. Cover and refrigerate for at least 3 hours or overnight to allow the pudding to thicken.
  3. Prepare the Walnut Crumble: Place walnuts, coconut flakes, medjool dates, cardamom, and a pinch of kosher salt into a food processor. Pulse until the ingredients form a fine, sticky crumble that will add a crunchy texture topping to the pudding.
  4. Assemble and Serve: Portion out the chilled chia pudding into serving dishes or jars. Top each serving generously with the sticky walnut crumble. Enjoy immediately or keep chilled until serving.

Notes

  • You can adjust the sweetness of the pudding by adding more or less maple syrup according to taste.
  • If you prefer a thinner consistency, add a little more soy milk before refrigerating.
  • The crumble can be made ahead and stored in an airtight container for up to a week.
  • Use ripe, sweet mangos for the best flavor; canned mangos can be substituted if fresh ones are unavailable.
  • For a nuttier flavor, lightly toast the walnuts and coconut flakes before pulsing.

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Find it online: https://trendykitchenideas.com/mango-lassi-chia-pudding-with-sticky-walnut-crumble-recipe/