One of my favourite lazy (but tasty!) breakfasts is the Mango Lassi Chia Pot. With chia pudding on the bottom and mango lassi on the top, it’s the perfect blend of sweet, smooth and chewy.
Chia Pudding is super easy to make which means it’s quite popular in our household! We’ve tried numerous ways to change things up and make it a little more satisfying and I have to say this is my favourite.
I like to mix the chia pudding ingredients before bed and leave it in the fridge overnight. However, I’ve also tried refrigerating for an hour and that’s still worked out quite well. I would suggest waiting at least two hours from the time you refrigerate the chia pudding before pouring the lassi. This is to ensure the layers remain separate.
Lassis are a drink that originated in the Indian Subcontinent. It’s a popular drink particularly during the hotter months. Typically, Lassi is a blend of yoghurt, milk, spices and sometimes fruit.
Mango lassi is one of my favourite beverages. It’s a blend of mango, yoghurt, milk and some spices. Given the yoghurt it’s quite soothing for my body which I find is important in the morning. Nothing worse then getting to work on an upset or irritated stomach!
The mango lassi on top of the chia pudding makes for one enticing breakfast. You get the smooth, creamy goodness of the mango lassi with the bubbly, chewy texture of the chia pudding. The texture of the pudding kind of reminds me of smaller tapioca balls. It’s surprisingly filling too and keeps me going for most of the morning. I feel just as organised and healthy, but breakfast is a little bit more satisfying!
When choosing the mangoes, make sure you’re choosing one that is ripe as it has the perfect amount of sweetness. The best option is a mango that is both ripe and fresh! If your mangoes are too young, then they will be quite tart and you will need to increase the sugar you’re adding.
An alternative is to use canned mango pulp if you don’t have any ripe mangoes on hand. You can also use frozen mango, however, I suggest adding a little extra sugar for sweetness as they can be tart. If you do go down this route, your mango lassi will be more like a frappe than a smoothie.
I like to use almond milk for that extra nutty flavour in the lassi however, most other milks or milk substitutes are fine. I would caution using soy however, as the taste can be a little jarring. For the chia pudding I prefer unsweetened almond milk however, any other milk or milk substitute is more than fine.
That pinch of cardamom I add to my lassi just gives an extra boost and complexity in flavour.
Top your mango lassi chia pudding with some fresh fruit and pistachios for some extra jazz!
These keep for about 3 – 4 days. Although they taste best when consumed within the first 2 days.
Ingredients
For the Chia Pudding:
6 tbl chia seeds
2 tsp maple syrup
1 ¼ Cup almond milk
For the Mango Lassi:
1 whole mango, flesh chopped
1 cup plain greek yoghurt
1/2 cup milk
1/2 tsp ground green cardamom
1 tbl jaggery
Optional
3 strands Saffron
1/4 cup Pistachios
1/4 cup Fresh Berries
Method
1.. In a cup or jar, add the chia seeds to a glass.
2. Stir the milk and maple syrup until well combined.
3. Add the liquid mix to the chia seeds and stir well until combined.
4. Refrigerate the mix overnight or for up to 3 days.
5. For the lassi, add all ingredients into a blender and blend for 1 -2 minutes depending on how whipped you would like the consistency to be.
6. Pour the lassi on top of the chia seed pudding, stopping when you reach about 5mm below the top of the cup or jar. Please note, wait at least two hours from the time you refrigerate the chia pudding before pouring the lassi. This is to ensure the layers remain separate.
7. When you’re ready to serve, top with the saffron, pistachios or some freshly cut fruit as desired.
Mango Lassi Chia Pots
Ingredients
Chia Pudding
- 6 tbl Chia Seeds
- 2 tsp Maple Syrup
- 1.25 cups Almond Milk
Mango Lassi
- 1 Whole Mango , ripe and flesh chopped
- 1 Cup Greek Yoghurt
- 1/2 Cup Almond Milk
- 1/2 tsp Green Cardamom Powder
- 1 tbl Jaggery
Optional
- 3 strands Saffron
- 1/4 cup Pistachios
- 1/4 cup Berries
Instructions
- Add 1.5 tbl of Chia seeds to each of 4 cups or jars.
- Add 5tbl of almond milk and 1/2 tsp of maple syrup to each of the cups of chia seeds.
- Stir well until combined.
- Refrigerate the mix overnight or for up to 3days
- For the lassi, add all ingredients into a blender and blend for 1 -2 minutes depending on how whipped you would like the consistency to be.
- Pour the lassi on top of the chia seed pudding, stopping when you reach about 5mm below the top of the cup or jar. Please note, wait at least two hours from the time you refrigerate the chia pudding before pouring the lassi. This is to ensure the layers remain separate.
- When you’re ready to serve, top with the saffron, pistachios or some fresh berries as desired.