Mango Chia Seed Pudding
This mango lassi chia seed pudding recipe combines creamy yogurt, sweet mango nectar, fragrant cardamom, and chia seeds for an easy make-ahead breakfast or snack. Finish it with granola, diced mango, and an extra layer of mango nectar.
Servings: 1
Ingredients
Mango Chia Pudding
- ¾ cup yogurt
- ¼ cup mango pulp
- 1 tablespoon chia seeds
- ⅛ teaspoon cardamom powder
- 1 tablespoon sweetened condensed milk optional
Toppings
- 3 tablespoons mango nectar
- 4 tablespoons granola
- 3 tablespoons Canned diced mango well drained, for garnish
Instructions
- Make the pudding base: Add the yogurt, ¼ cup mango nectar, chia seeds, cardamom powder, and optional sweetened condensed milk to a bowl or jar. Stir thoroughly until smooth and the chia seeds are evenly distributed.
- Chill and stir: Cover and refrigerate for 1 hour. Stir the mixture again, making sure to break up any clumps of chia seeds.
- Finish chilling: Return the pudding to the refrigerator for at least 3 more hours, or overnight, until thick and creamy.
- Assemble and serve: Transfer the chia pudding to a serving glass or bowl. Top with 3 tablespoons mango nectar, granola, and well-drained diced mango. Serve cold.
Notes
Milk substitution: For a more traditional chia pudding, replace the yogurt base with ½ cup milk and 2 tablespoons chia seeds. Dairy or nondairy milk will work. Stir well, refrigerate for 1 hour, stir again to break up any clumps, then chill for at least 3 more hours or overnight.
Consistency: The final texture will depend on the thickness of your yogurt. If the pudding is too thick after chilling, stir in a splash of mango nectar or milk. If it is too thin, mix in 1 additional teaspoon of chia seeds and refrigerate for another hour.
Stir after 1 hour: Do not skip the second stir. It breaks up chia seed clumps and helps the seeds absorb moisture evenly.
Granola: Add the granola immediately before serving so it stays crunchy. Store it separately when preparing the pudding in advance.
Storage: Store the chia pudding base in a covered jar or airtight container in the refrigerator for up to 3 to 4 days. Keep the granola separate and add it just before eating.
Meal prep: Divide multiple batches among individual jars and refrigerate. Add the mango nectar, diced mango, and granola shortly before serving for the freshest texture.
Dairy-free option: Use a thick plant-based yogurt and dairy-free sweetened condensed milk, or omit the condensed milk entirely.
Freezing: Chia pudding can be frozen without the toppings, although the yogurt may have a slightly different texture after thawing. Freeze in an airtight container, thaw overnight in the refrigerator, and stir well before serving.
Nutrition
Calories: 503kcal | Carbohydrates: 72g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 666mg | Fiber: 7g | Sugar: 47g | Vitamin A: 1463IU | Vitamin C: 34mg | Calcium: 413mg | Iron: 3mg
