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Mango Lassi Chia Pudding

Mango Lassi Chia Pudding

It’s comforting to know that there’s a treat waiting for you in the fridge. It’s even better when it’s wholesome, homemade, good for you treat, full of nutrients, such as omega-3 fatty acids, calcium, antioxidants, fiber, and protein. And it’s tasty, too!

These days, there are so many fruits in season that it’s almost impossible to enjoy them all. They are juicy, tasty, and cheap, and I want to buy them all. Lured by all the colors, smells and taste, I sometimes buy too much for two people to eat before it gets bad. And when I get tired of eating the fruit all by itself, I look for creative recipes where I can use it.

mango lassi chia pudding

Recently, we didn’t have an extra ripe mango, but also some yogurt desperate to be eaten. So, I made this delicious chia pudding. First, I made mango lassi smoothie, which would have been enough to use the mango and yogurt, but I took it to a next step. I added chia seeds to make a chia pudding. This way it’s a power house of nutrients and an excellent choice for breakfast, or a snack later in the day.

I often forget to add chia seeds to my breakfast oatmeal and then they sit in my cupboard for months and months. Until recently, I haven’t even try to make chia pudding, but then I found this recipe and used the chia pudding as a base in a parfait.

This time I used the ingredients I had on hand and served the pudding in tiny jars, topped with fresh berries. Simple, but beautiful and delicious!

mango lassi chia pudding

Mango Lassi Chia Pudding

Servings: 4 medium or 6 small jars


  • 1 ripe mango
  • ½ cup milk
  • ½ cup plain yogurt
  • 1 tablespoon maple syrup
  • ¼ cup chia seeds
  • Blueberries to garnish


  1. In a food processor or a blender make a smoothie out of the mango, milk, yogurt and maple syrup.
  2. Pour the smoothie into an airtight container and mix in the chia seeds. Stir thoroughly. Close the container and put it in the fridge for at least 4 hours, so the chia seeds have enough time to form a gel.
  3. Divide the chia pudding into jars and garnish with berries right before serving.

What are your creative ways to use overflow of ripe fruits in the summer?