Description

This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and nutritious breakfast or snack option. Creamy chia pudding infused with tropical mango lassi flavors pairs perfectly with a crunchy, spiced walnut and coconut crumble, creating a balanced blend of textures and tastes. This dairy-free, plant-based recipe is simple to prepare and packed with wholesome ingredients.

Ingredients

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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

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Instructions

Blend the mango mixture: Add the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, peeled and cubed mangos, ground cardamom, and maple syrup to a blender. Blend on high speed until the mixture is smooth and creamy.
Prepare chia pudding: Place the chia seeds in an airtight container or bowl. Pour the blended mango 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 formed clumps. Cover and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like texture.
Make the sticky walnut crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse until the ingredients form a fine, sticky crumble with small but not fully pulverized pieces, providing texture.
Assemble and serve: Spoon the chilled mango chia pudding into serving bowls or jars. Top generously with the sticky walnut crumble and enjoy immediately for a delicious contrast of creamy pudding and crunchy topping.

Notes

Adjust the maple syrup according to the sweetness of your mangos and personal preference.
For best results, use fresh, ripe honey mangos for optimal flavor and sweetness.
The pudding requires a minimum of 3 hours to set, but overnight chilling improves texture.
You can substitute walnuts with pecans or almonds if preferred.
Store any leftover chia pudding in the refrigerator for up to 3 days; keep crumble separate to maintain its crunch.