Mango Lassi Chia Pudding
A creamy no-cook mango lassi chia pudding with real yogurt, ripe mango, and cardamom. Blend, stir in chia, and chill overnight for a spoonable, make-ahead breakfast or creamy dessert.
Equipment
- Blender
- Whisk
- Measuring cups and spoons
- Mason jars or small bowls
Ingredients
For the mango lassi base
- 1 cup ripe mango cubed or pulp, about 1 medium mango
- 3/4 cup plain Greek yogurt thick, unsweetened; or 1 cup regular yogurt
- 1/4 cup milk dairy or plant milk
- 6 tablespoons chia seeds black or white
- 1 tablespoon honey or maple syrup or sugar, to taste
- 1/4 teaspoon ground cardamom or seeds crushed from 2-3 pods
- pinch fine salt optional
For layering and garnish
- 1/4 cup ripe mango diced, for layers and topping
- saffron strands optional, a few strands
- 1 tablespoon pistachios chopped, optional
Instructions
Blend and set
- Peel and cube the mango. Add 1 cup to a blender with yogurt, milk, sweetener, cardamom, and optional salt. Blend until completely smooth. Taste and adjust sweetness.
- Set aside 1/4 cup diced mango (or a few spoonfuls of blended mango) for layering and topping.
- Whisk the chia seeds into the base thoroughly. Let sit 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate at least 4 hours, ideally overnight, until thick and spoonable.
Layer and serve
- Spoon the pudding into jars, alternating with the reserved mango.
- Top with fresh mango, a pinch of cardamom or saffron, and chopped pistachios if you like.
- If the set is thicker than you prefer, stir in a splash of milk before serving.
Notes
Ratio check: about 3 tablespoons chia per 1 cup liquid gives a soft, spoonable set; add another teaspoon if it stays runny after chilling.
Alphonso or Kesar mango pulp gives the most authentic lassi flavor; frozen mango works off-season if fully thawed before blending.
Stored airtight in the fridge, keeps up to 4 days; add fresh mango topping only when you serve.
Vegan swap: use thick coconut or cashew yogurt and plant milk; cashew yogurt keeps the classic lassi tang.
Sweetened canned pulp needs less added sugar; taste the base before you stir in chia.
Tried this recipe?Let us know how it was!