Mango Chia Pudding with Sticky Walnut Cardamom Crumble Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
