Print

Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 74 reviews

A refreshing and nutritious Mango Lassi Chia Pudding topped with a sticky walnut crumble, blending the creamy sweetness of mango and coconut with the crunch of spiced walnuts and dates. Perfect as a wholesome breakfast or healthy dessert.

Ingredients

Pudding Ingredients

  • 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 Ingredients

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

Instructions

  1. Blend Ingredients: Add the yogurt, coconut milk, soy milk, vanilla extract, salt, cubed mangos, ground cardamom, and maple syrup to a blender cup. Blend until the mixture is smooth and creamy, ensuring the mango is fully pureed.
  2. Combine with Chia Seeds: Pour the blended mango mixture into an airtight container. Add the chia seeds and whisk thoroughly to combine. Let the mixture sit at room temperature for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours or preferably overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
  3. Make the Walnut Crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of salt. Pulse until the mixture reaches a fine crumbly texture that will provide a sticky, flavorful topping.
  4. Assemble and Serve: Scoop the chilled chia pudding into serving dishes. Top each serving generously with the walnut crumble. Serve immediately and enjoy the delightful combination of creamy pudding and crunchy crumble.

Notes

  • For a sweeter pudding, adjust maple syrup quantity to taste.
  • Allowing the pudding to chill overnight enhances texture and flavor.
  • Substitute walnuts with pecans or almonds for a different crunch.
  • Can be prepared vegan by ensuring all yogurt and milk ingredients are plant-based.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

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