Mango Chia Pudding with Sticky Walnut Cardamom Crumble Recipe

Introduction

This Mango Lassi Chia Pudding with Sticky Walnut Crumble is a refreshing and nutritious twist on a classic Indian drink. It combines creamy mango-flavored chia pudding with a crunchy, spiced walnut topping for a delightful texture contrast perfect for breakfast or a healthy snack.

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

Instructions

1. Step 1: Add the plant-based yogurt, coconut milk, soy milk, vanilla, salt, mango cubes, ground cardamom, and maple syrup to a blender. Blend until completely smooth and creamy.
2. Step 2: In an airtight container, add the chia seeds and pour in the mango milk mixture. Whisk well to combine and set aside for 10 minutes. Stir again to break up any clumps.
3. Step 3: Cover the container and refrigerate the pudding for at least 3 hours or overnight to allow the chia seeds to fully absorb the liquid and thicken.
4. Step 4: Meanwhile, prepare the crumble by adding walnuts, coconut flakes, dates, cardamom, and a pinch of salt to a food processor. Pulse until you achieve a fine, sticky crumble texture.
5. Step 5: To serve, portion the chia pudding into bowls or jars and top with the sticky walnut crumble. Enjoy immediately.

Tips & Variations

• Use fresh or frozen mango depending on availability, adjusting sweetness if needed.
• Swap walnuts for pecans or almonds for a different nutty flavor.
• For extra creaminess, let the pudding sit overnight to soften the chia seeds fully.
• Use maple syrup or agave as a vegan sweetener, or honey if not following a strict plant-based diet.

Storage

Store the chia pudding covered in the refrigerator for up to 3 days. Keep the walnut crumble in an airtight container separately at room temperature for up to 5 days to maintain its crunch. Assemble just before serving to preserve texture. Reheat is not recommended, as the pudding is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of plant-based yogurt?

Yes, regular dairy yogurt can be used if you are not avoiding dairy. It will give the pudding a slightly different richness but still work beautifully.

How do I know when the chia pudding is ready?

The pudding is ready when the chia seeds have absorbed the liquid and the mixture has thickened to a creamy, pudding-like consistency without any noticeable clumps.

Mango Chia Pudding with Sticky Walnut Cardamom Crumble Recipe

Print Recipe

★★★★★

4.5 from 258 reviews

A refreshing and nutritious Mango Lassi Chia Pudding topped with a sticky cardamom walnut crumble, perfect for a wholesome breakfast or a satisfying snack. Combining creamy plant-based yogurt and coconut milk with fresh mango and warm spices, this vegan and gluten-free recipe offers delightful textures and vibrant flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Blending
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mango 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

Cardamom Crumble

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

Instructions

1. Blend Mango Base: Add the plant-based yogurt, coconut milk, soy milk, vanilla extract, kosher salt, cubed mangos, ground cardamom, and maple syrup into a blender. Blend until the mixture is smooth and creamy.
2. Mix with Chia Seeds: In an airtight container, add the chia seeds. Pour the blended mango milk mixture over the chia seeds and whisk thoroughly to combine. Let it sit 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 Cardamom Crumble: Place walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt in a food processor. Pulse until the mixture reaches a fine, sticky crumble texture.
4. Assemble and Serve: Portion the chilled chia pudding into serving bowls or jars. Top each with a generous amount of cardamom walnut crumble. Enjoy immediately or keep refrigerated until serving.

Notes

• Use ripe, sweet honey mangos for the best flavor.
• You can adjust the sweetness by adding more or less maple syrup.
• The pudding thickens more the longer it sits; overnight refrigeration is ideal.
• Store leftovers in the fridge for up to 3 days.
• For a nut-free version, substitute walnuts with pumpkin seeds and ensure coconut flakes are processed similarly.

Keywords: mango lassi, chia pudding, vegan breakfast, cardamom crumble, plant-based dessert, gluten free, healthy snack