Mango Lassi Chia Pudding Recipe | Overnight Breakfast

This mango lassi chia pudding recipe is a creamy, no-cook breakfast made with ripe mango, tangy yogurt, cardamom, and chia seeds that set overnight. Unlike standard mango chia pudding, this version keeps the yogurt tang and warm spice of a traditional mango lassi while turning it into a spoonable, make-ahead meal.

Mango lassi traditionally blends ripe mango with yogurt into a thick, cold drink, often finished with cardamom. Those same flavors give this chia pudding its creamy texture, gentle tang, and warm spice, so each spoonful tastes closer to the drink than to a coconut-milk mango pudding.

You can prep this mango lassi chia pudding in about 10 minutes. Blend the mango with yogurt and milk, stir in chia, and let the fridge do the rest so breakfast is ready when you wake up.

What Makes This Taste Like a Real Mango Lassi

Many mango chia puddings use coconut milk, which is lovely but does not have the flavor of a lassi. The trick to getting that familiar tang is to keep the two ingredients that define the drink: real yogurt and a whisper of cardamom.

A lassi is a traditional Indian yogurt drink blended with fruit or spices and served cold. The mango version combines sweet pulp with thick dahi (yogurt), which is the same base I use in my restaurant-style mango lassi recipe. That gentle sourness keeps the ripe mango from tasting flat and gives this pudding its lassi character.

Here I blend ripe mango with yogurt and a little milk, sweeten it just enough, and add cardamom right into the base. Stir in chia, let it rest, and the drink you love becomes a pudding you can eat with a spoon.

Pro tip: Use freshly crushed cardamom pods rather than old ground powder. The oils fade fast once ground, and a fresh pinch makes the lassi flavor much more fragrant.

Why You’ll Love This

This is the kind of recipe that quietly earns a permanent spot in your weekly prep.

• No cooking, no fuss. You blend, stir, and chill while the fridge does the work.
• Genuinely make-ahead. Prep it the night before, or portion out three days of breakfast at once.
• Chia adds useful nutrients. Chia contributes fiber, ALA omega-3 fat, and plant protein, while yogurt adds calcium.
• Naturally gluten-free and easy to make dairy-free with one swap.
• Easy to adjust. Use fresh, frozen, or canned mango and sweeten to taste.

Ingredient Notes

Only a handful of ingredients go into the pudding, and the mango is the star.

• Mango: ripe, sweet, and fragrant is everything here. Alphonso or Kesar pulp gives a classic Indian mango flavor, but any sweet ripe mango works.
• Yogurt: use thick, plain, unsweetened yogurt. Greek yogurt makes the pudding extra creamy. This is the lassi backbone, so use a tangy plant yogurt if you need a dairy-free version.
• Chia seeds: black or white seeds both set the same. Use fresh chia for the most reliable gel.
• Milk: a splash loosens the base to a pourable consistency. Dairy or plant milk both work.
• Sweetener: use honey, maple syrup, or sugar to taste. Ripe mango does most of the work, so start light.
• Cardamom: this is the signature lassi note. A tiny pinch of saffron is a lovely optional addition.

Fresh, Frozen, or Canned Mango?

All three work, so choose the option that gives you the best mango flavor where you live.

• Fresh mango: use fruit that smells fragrant and gives slightly when pressed. Fibrous varieties may need an extra minute in the blender.
• Frozen mango: thaw it fully before blending so you can judge the consistency and avoid a watery pudding as it defrosts.
• Canned mango pulp: Alphonso or Kesar pulp gives a smooth texture. If the pulp is sweetened, taste the lassi base before adding honey, maple syrup, or sugar.

How to Make Mango Lassi Chia Pudding

It takes about 10 minutes of hands-on time, then the pudding sets while you sleep.

1. Blend the mango base. Purée the ripe mango, yogurt, milk, sweetener, and cardamom until completely smooth. Taste and adjust sweetness now, while you still can.
2. Reserve a little mango. Set aside a few spoonfuls of the blended mango or some fresh diced mango for layering and topping.
3. Stir in the chia. Whisk the chia seeds into the base thoroughly. Let it sit 5 minutes, then whisk again to stop the seeds from clumping at the bottom.
4. Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight, until thick and spoonable.
5. Layer and serve. Spoon into jars, alternating pudding with the reserved mango. Top with fresh mango, cardamom or saffron, and chopped pistachios if you like.

Tips for the Perfect Chia Texture

• Mind the ratio. About 3 tablespoons of chia to 1 cup of liquid gives a soft, spoonable set. Too little chia stays runny, while too much becomes overly firm.
• Always do the second stir. Five minutes after mixing, the seeds start to gel and sink. A quick re-whisk keeps the pudding even from top to bottom.
• Give it enough time. The pudding needs at least 4 hours to hydrate fully, and an overnight chill gives the most even texture.
• Loosen if needed. If it sets thicker than you like, stir in a splash of milk before serving.

Variations

Once you have the mango and cardamom base down, it is easy to adjust.

• Vegan mango chia pudding: swap the dairy yogurt for thick coconut or cashew yogurt and use plant milk. Cashew yogurt stays closest to the classic lassi tang.
• Oats instead of chia: try my mango cardamom overnight oats for the same mango and cardamom flavor with the familiar chew of oats.
• Higher-protein oats: my mango lassi overnight oats add vanilla protein powder to the yogurt, mango, and saffron base.
• Kesar twist: bloom a few saffron strands in warm milk before blending. For a mango-free chia option with the same warm spices, try my kesar badam chia pudding.
• Extra thick, shrikhand-style: use all Greek yogurt and skip the milk for a denser set inspired by my mango shrikhand.

Common FAQs

What is mango lassi chia pudding?
It is chia pudding flavored like mango lassi: ripe mango blended with yogurt and cardamom, then set with chia seeds. The yogurt keeps the familiar lassi tang that coconut-milk mango puddings often miss.

Can I make this vegan or dairy-free?
Yes. Replace the yogurt with a thick unsweetened coconut or cashew yogurt and use any plant milk. Cashew yogurt keeps more of the lassi-style tang, while coconut adds its own gentle sweetness.

How long does mango chia pudding last in the fridge?
Stored in an airtight jar, it keeps for up to 4 days. Add the fresh mango topping only when you serve so it stays bright.

Can I use frozen mango or canned pulp?
Yes. Thaw frozen mango fully before blending. If you use sweetened canned pulp, reduce or skip the added sweetener and taste the base before stirring in chia.

Why didn’t my chia pudding set?
The most common causes are not enough chia for the liquid or seeds that clumped instead of dispersing. Stay close to the 3 tablespoons chia per 1 cup liquid ratio and whisk again 5 minutes after mixing. If it is still thin after chilling, stir in another teaspoon of chia and give it more time.

Can I make it ahead for the whole week?
For the best texture and freshness, prep 3 to 4 days at a time. Portion the pudding into jars and keep the toppings separate until serving.

Let’s Eat

This mango lassi chia pudding recipe turns familiar lassi flavors into a practical make-ahead breakfast without losing the yogurt tang and cardamom that make the combination special.

If you are deep in mango mode, keep it going with a cold glass of Aam Panna on a hot afternoon or a scoop of homemade mango ice cream for dessert.

Made this? Share a photo and tag @petitepaprika on Instagram, and tell me in the comments: are you team fresh Alphonso or team frozen mango all year round?