There comes a time in the middle of winter when I need a bright, fruity, tropical fix.
Anyone else out there?
That time has arrived for me, and this Mango Lassi Chia Pudding hits the spot. Between the fruity mango, bright hit of cardamom and lemon, rich creaminess from coconut milk and almond butter, and a salty-sweet, buttery topping of toasted coconut flakes and macadamia nuts, contrasted with juicy passion fruit, this is not your normal chia pudding.
Thick, rich, and indulgent, this is closer to a mousse-like pudding rather than a traditional chia pudding. I've tagged this as a dessert because that's what it feels like as I eat it. The toasted macadamia crunch (to die for on its own) and tropical fruit topping makes it feel extra special. This makes an excellent make-ahead dessert too; make the pudding and crunch topping in advance but keep separate, divide pudding among individual bowls to chill, then top just before serving. Although there's nothing stopping you from enjoying this for breakfast or a snack either.
If you have the winter blues, this pudding will surely help you snap out of it. I hope it becomes a bright spot in your day sometime soon! And if you're in the Southern hemisphere, all the more reason to make this quick, no-bake dessert. Enjoy guys!
Mango Lassi Chia Pudding
Notes: Recipe calls for 1 cup coconut milk from a can. If the coconut cream separates in the can (which is typical with many brands) measure out half the cream sitting at the top, then pour some coconut water from the bottom of can to bring you up to a cup. This makes an excellent make-ahead dessert; make the pudding and crunch topping 2-8 hours in advance but keep separate, divide pudding among individual bowls to chill, then top just before serving.
- 1 medium mango, divided
- 1 cup (240 ml) full-fat coconut milk (from a can)
- 2 Tbsp. almond butter (for richness, optional)
- 1 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1 tsp. ground cardamom
- 1/4 tsp. ground turmeric
- 2 overflowing Tbsp. juice of lemon
- 2 generous pinches of salt
- 4 Tbsp. (42 gr.) chia seeds
- Toppings: Toasted Coconut Macadamia Crunch (recipe below), reserved mango, passion fruit
- Cut flesh away from mango seed on all four sides. Chop flesh from the two thin sides and reserve for topping. Add the rest of mango flesh (from the two large cheeks) to a blender along with the remaining ingredients, except for chia seeds. Blend until smooth. Taste and adjust for brightness and sweetness.
- Place chia seeds in a medium mixing bowl and add mango coconut milk mixture. Whisk well for 1 minute, until pudding begins to thicken. This speeds up the thickening process. Cover and chill for 1 hour.
- After an hour the pudding should be thick enough to spoon out. The longer it stays in the fridge, the thicker and more mousse-like it gets. Divide among 4 small bowls or wide coffee mugs. Before serving, let sit out for 10 minutes to take the chill off. Top with macadamia coconut crunch, reserved mango, and pulp from passion fruit. Serve immediately. Enjoy!
Toasted Coconut Macadamia Crunch
Notes: Sub raw cashews if you don't have macadamia nuts
- 1/3 cup (42 gr.) raw macadamia nuts, roughly chopped
- 1/3 cup (18 gr.) unsweetened, raw coconut flakes
- 1 tsp. maple syrup
- 1 tsp. virgin coconut oil
- Generous pinch of salt
- Preheat oven to 400 F/ 200 C. Toss ingredients together on a lined baking tray.
- Bake for 6 minutes, tossing once halfway through, or until lightly toasted.
- Let cool to crisp up further. Store leftovers in an airtight container on the counter.