If you’re searching for a treat that’s both nourishing and blissfully indulgent, the Mango Lassi Chia Pudding with Sticky Walnut Crumble is about to become your new breakfast favorite. This dish takes all the creamy, aromatic magic of a classic Indian mango lassi and transforms it into a chilled, spoonable pudding layered with a chewy, nutty crumble you’ll want to snack on by itself. Whether you’re looking to brighten up a slow morning or impress guests at brunch, Mango Lassi Chia Pudding with Sticky Walnut Crumble delivers a burst of tropical flavor with a touch of spice, all in a vegan-friendly, no-cook recipe.

Mango Lassi Chia Pudding with Sticky Walnut Crumble Recipe - Recipe Image

Ingredients You’ll Need

One of the things I love most about this recipe is how it combines simple, wholesome ingredients for maximum flavor and texture. Each component brings something essential—whether it’s creaminess, tang, sweet fruitiness, or a satisfyingly sticky crunch. Let’s break down what you’ll need and why it matters.

Unsweetened plain plant-based yogurt: Creates the tangy, creamy base reminiscent of traditional lassi, but keeps things entirely dairy-free.
Full-fat canned coconut milk: Adds richness and a luxuriously smooth texture, plus a subtle coconut essence.
Unsweetened soy milk: Thins the pudding just enough and brings an extra protein boost.
Vanilla extract: Deepens the flavor and amplifies the natural sweetness.
Kosher salt: A pinch sharpens all the flavors and makes the sweet elements pop.
Honey mangos, peeled and cubed: The star of the show—ultra-sweet and juicy, these give you that classic lassi taste.
Ground cardamom: Essential for that warm, heady spice note that sets this pudding apart.
Maple syrup: Naturally sweetens everything with lovely caramel undertones, and is easy to adjust to taste.
Chia seeds: The magic ingredient that makes the pudding so thick and satisfying, packed with fiber and omega-3s.
Walnuts: Provide a toasty, buttery crunch in the crumble.
Coconut flakes: Bring extra texture—and a hit of tropical coconut—to the topping.
Medjool dates: Caramel-like and sticky, these bind the crumble without any refined sugar.

How to Make Mango Lassi Chia Pudding with Sticky Walnut Crumble

Step 1: Blend the Mango Lassi Base

Toss your yogurt, coconut milk, soy milk, vanilla, salt, mango, cardamom, and maple syrup into a blender. Blitz everything together until you have a perfectly smooth, golden, and fragrant mixture that smells just like mango lassi from your favorite Indian restaurant. Give it a taste—the sweetness should make you smile, but feel free to tweak the maple syrup if your mangos are less ripe or extra sweet.

Step 2: Combine Mango Lassi with Chia Seeds

Pour the luscious mango mixture into a bowl or right into your airtight container, then sprinkle in the chia seeds. Give everything a good whisk, making sure all the seeds are evenly distributed. Set it aside for 10 minutes so the chia seeds start to swell and thicken, then stir again to break up any sneaky clumps—a little extra effort ensures a silkier final pudding! Cover and pop it in the fridge for at least 3 hours, or let the magic happen overnight.

Step 3: Make the Sticky Walnut Crumble

While the pudding chills, get your crumble ready. In a food processor, combine walnuts, coconut flakes, Medjool dates, cardamom, and a pinch of salt. Pulse until you have a fine, sticky crumble with aroma that’s absolutely irresistible—it should hold together a bit when pressed but still be crumbly. This step takes only a minute, but the result adds so much character to the finished dish.

Step 4: Assemble and Enjoy

Once your Mango Lassi Chia Pudding with Sticky Walnut Crumble is chilled and set, spoon generous portions into your favorite bowls or jars. Scatter a hearty layer of the crumble on top, letting the textures and colors shine. Each parfait-like serving is spicy, creamy, fragrant, and just the right amount of sweet.

How to Serve Mango Lassi Chia Pudding with Sticky Walnut Crumble

Garnishes

For an extra-lovely finish, try scattering fresh mango cubes, a few torn mint leaves, and a pinch of extra cardamom on top. Toasted coconut chips or a dollop of dairy-free yogurt also make beautiful, tasty decorations. These bright garnishes play up the sunshiney colors and hint at all the flavors inside.

Side Dishes

This pudding is beautifully filling on its own, but for a brunch spread or a special breakfast, pair it with some hot chai, almond butter toast, or a platter of cut papaya and berries. The sweet, spicy, and cool notes of the Mango Lassi Chia Pudding with Sticky Walnut Crumble complement other simple sides so well—you’ll feel transported to somewhere tropical in no time!

Creative Ways to Present

Layer your pudding and crumble into clear glasses or mason jars for a pretty, parfait-like effect. For a party, make mini versions in shot glasses or use small bowls and top with edible flowers. If you’re feeling extra, swirl in a touch of homemade berry compote for a jazzy twist—it’s as eye-catching as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store any extra Mango Lassi Chia Pudding with Sticky Walnut Crumble in the fridge in airtight containers. The pudding keeps perfectly for up to 4 days, though the crumble is best kept in a separate container to maintain its crunch. Just layer together before serving for maximum texture.

Freezing

If you want to prep batches ahead or have leftovers, know that the pudding freezes surprisingly well for up to a month. Thaw overnight in the fridge before serving. The crumble can also be frozen; just spread it out on a baking sheet, freeze until firm, then store in a freezer bag.

Reheating

There’s no need to reheat the pudding, but if you’d like your crumble warm, give it a quick toast in a dry skillet or toaster oven for a few minutes. This will really wake up the nuts and make everything extra fragrant.

FAQs

Can I use a different non-dairy milk?

Absolutely! Oat milk or almond milk works just as well as soy milk in the base for Mango Lassi Chia Pudding with Sticky Walnut Crumble. Just choose a variety that’s unsweetened for best flavor control.

What if I can’t find honey mangos?

No worries! Any ripe, juicy mango will work. If you’re using frozen mango, simply substitute about one cup, and blend from frozen—no thawing required.

How can I make this even higher in protein?

Add a scoop of your favorite plant-based protein powder or choose a high-protein yogurt. These small changes won’t mess with the flavor but will keep you full longer.

My chia pudding is clumpy. How do I fix it?

Don’t skip the second stir after your pudding sits for 10 minutes! Breaking up clumps early ensures a smooth, creamy texture. If it’s still clumpy, give it an extra whisk before eating.

Do I have to use walnuts in the crumble?

Not at all. Pecans or cashews make great substitutes if walnuts aren’t your favorite or you have allergies. Just keep the rest of the crumble ingredients the same for that signature sticky, spiced effect.

Final Thoughts

I can’t wait for you to experience how vibrant, comforting, and downright joyful Mango Lassi Chia Pudding with Sticky Walnut Crumble can be. It’s a little taste of sunshine with every bite, and so easy to make ahead for busy days or special moments. Give it a try—breakfast will never be boring again!