Mango Lassi Chia Pudding with Sticky Walnut Crumble

This make-ahead Mango Chia Pudding is a delicious fusion of a traditional mango lassi with the modern chia pudding. A refreshing way to get in your fiber and plant-protein!

Why You’ll Love This Mango Lassi Chia Pudding

• Authentic flavor fusion. Combines the traditional taste of a mango lassi with the modern twist of chia pudding.
• Convenient to make-ahead. The base just involves blending up a mango milk and then mixing it together with chia seeds. Let it set overnight and you have a nutritious breakfast you can enjoy throughout the week.
• Packs in the fiber. Chia seeds are a fantastic source of soluble fiber. Including more soluble fiber-rich foods like chia seeds can help with improving satiety, supporting digestion, and lowering LDL cholesterol.
• Easy to customize. Adjust the sweetness, textures, and toppings based on your preference using the tips below.

What is Mango Lassi?

Mango lassi is a traditional Indian beverage originating from the Punjab region, but a refreshing drink enjoyed throughout South Asia. It’s a creamy blend of ripe mangos, yogurt, milk, aromatic spices like cardamom, and a sweetener like sugar, which then can be garnished with some nuts and/or saffron. .

Using this flavor profile, we can create a mango lassi-inspired chia pudding. The same flavor blend of ingredients that can then be mixed with chia seeds to make a nutritious, fiber-rich, make-ahead breakfast or snack.

Key Ingredients and Substitutions

• Mangos: I highly recommend using very sweet mangoes that have a buttery consistency to them. This includes varieties like honey, ataulfo, kent or keitt. Make sure that they are ripe, and the best way to do that is to make sure they have a sweet fruity aroma coming from the stem and they should slightly give when squeezed gently. The color of the mango doesn’t always tell you if the mango is ripe, but for honey or ataulfo mangos, I tend to find that they have a rich yellow slight orange hue to them when they are ripe.
• Chia seeds: I highly recommend that you try and stick with chia seeds for this recipe. If you do want an alternative that is similar in texture/consistency you can try basil seeds. Or reimagine the recipe and use the flavored milk to make some overnight oats instead (you will need to adjust ratios if going this route).
• Yogurt: I recommend a plant-based yogurt preferably high in protein so that you can also get an adequate amount of protein for breakfast. You can go with options like the Greek Style yogurt from Kite Hill, soy yogurt from Silk, or the high protein plant-based yogurt from Siggi’s.
• Coconut milk: I used canned coconut milk. For a lower saturated fat option for those concerned about heart health, try oat milk instead.
• Milk: I used soy milk to help add some extra protein, but other non-dairy alternatives like pea-protein milk, oat milk, almond milk, or cashew milk can work.
• Cardamom: Helps add a fruity, floral taste to the mango milk.
• Maple Syrup: You can try agave syrup as an alternative.
• Dates: I recommend medjool dates, but you can swap with some golden raisins if desired.
• Walnuts: Pecans or pistachios can work as an alternative here. If you need a nut-free option, try this with some rolled oats instead.
• Coconut flakes: Will help add a lovely buttery taste to the crumble. Totally optional!

How to Make a Mango Chia Pudding

Prepare the Mango Mixture: In a blender, combine yogurt, coconut milk, soy milk, vanilla extract, salt, mangos, cardamom, and maple syrup. Blend until smooth.

Combine with Chia Seeds: Pour the mango mixture into a bowl and stir in chia seeds. Let sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 1 hour, preferably overnight.

Make the Cardamom Crumble: In a food processor, pulse walnuts, coconut flakes, dates, cardamom, and salt until a fine crumble forms.

Assemble: Divide the chia pudding into servings and top with the cardamom crumble. Optional: Garnish with additional mango slices or a drizzle of maple syrup.

Expert Tips

• Avoid clumps in your chia pudding. After the initial stir of the mango milk mixture and chia seeds, allow to sit for at least 10 minutes. The mixture will start to thicken, and you’ll want to give another good stir to help break up any clumped up chia seeds before storing in the fridge overnight.
• Adjust sweetness. How much sweetener you use will depend on the sweetness of the mango. I recommend using ripe honey mangos for the best flavor and texture. Feel free to use less or more sweetener to balance the flavors to your liking.
• Flavor variations. Add a pinch of turmeric for color and antioxidants, or add some lemon zest and a splash of lemon juice for a balance of tang that compliments the flavors of the mangos and yogurt.
• Use fresh or frozen mango. If using frozen mango, I would use about a cup of it in place of the fresh mango listed in the ingredients. No need to thaw.

Frequently Asked Questions

Make It Balanced

Serving the chia pudding topped with the crumble will provide you with fiber, healthy fats, and carbohydrates from the fruit. Make it protein-rich by using high-protein items like high-protein plant-based milks and yogurts. To enhance the protein further, consider swapping the coconut milk with some silken tofu.

For an extra boost of antioxidants, consider adding a pinch of turmeric and a pinch of black pepper to the blended mango milk. The black pepper will help with significantly improving the absorption of the curcumin found in turmeric.

More Filling Plant-Based Breakfast Ideas

• Smashed Cucumber Toast with Artichoke Edamame Spread
• Smoky Maple Tempeh Hash Breakfast Sandwiches
• High Protein Breakfast Crumble
• Savory Oatmeal with Pan-Seared Tofu
• Lemon Blueberry Baked Oatmeal

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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