If you love the sweet, fragrant flavours of mango lassi, you’re going to love this mango lassi chia pudding! This easy make-ahead breakfast combines everything people love about the classic South Asian drink (juicy mangoes, warming cardamom, creamy yogurt, and a hint of saffron) with the nutritional benefits of chia seeds.
The result? A delicious, protein-packed breakfast that will have you coming back for more.
Mango chia pudding is a creamy and satisfying breakfast which tastes indulgent whilst still being packed with fibre and protein. Whether you need a quick weekday breakfast, a healthy snack, or an easy meal prep option, mango lassi chia pudding is one of those recipes you’ll keep coming back to.
Mango 101: How to make the most of mango season
Let me introduce you to a very important time of the year: mango season!
The most fragrant and delicious mangoes (in my opinion) are the Kesar variety, which come from India. Kesar mangoes have a vibrant orange flesh, smooth texture, and sweet, almost floral taste.
Kesar mangoes are shipped worldwide and can be found in fruit markets and South Asian grocery stores. They often come in boxes containing 6-12 mangoes.
Notably, they are available during a small window (usually April – June) before the Monsoon season starts in India. So grab them when you see them, and savour them while you can!
Some of my favourite ways to enjoy mangoes are:
- In this refreshing mango mojito mocktail
- Blended into this moreish no-churn mango ice cream
- Serving cubes of mango alongside a scoop of vanilla ice cream
- Blended into creamy mango lassi
- In this chia pudding recipe!
What is chia pudding?
If you have not tried chia pudding before, it’s a simple and delicious recipe to add to your rotation.
Chia pudding is made by combining liquid – often milk, coconut milk, or sometimes milk thickened with yogurt or fruit, with chia seeds.
As the chia seeds soak, they absorb the liquid and thicken naturally, creating a creamy, spoonable breakfast that can be prepared in advance.
This version is inspired by the traditional Indian mango lassi: a yogurt-based drink blended with ripe mangoes, cardamom, and saffron. It has all the familiar flavours of mango lassi, but with a more filling and nourishing twist!
If you like chia pudding, I know you’ll also love my rose cardamom chia pudding and coffee chia pudding recipes.
Why you’ll love this recipe
I just know you’ll love this recipe! It’s:
- Perfect for meal prep – you can prepare a big batch on Sunday to enjoy throughout the week.
- High in fibre and protein – chia seeds help keep you fuller for longer, and they contain all nine essential amino acids making them an excellent source of protein.
- Naturally refreshing – perfect for the warmer weather
- Flavour packed – because we love flavoursome recipes at SLF (hello: masala baked beans)
What ingredients will I need?
To make this simple recipe you only require seven ingredients:
- Mangoes – see above for my top tips on mango season! Ensure your mangoes are nice and ripe for this recipe.
- Chia seeds – chia seeds thicken the mixture naturally while adding fibre, omega-3 fatty acids, and texture.
- Yogurt – mango lassi is typically made with fresh curd giving it a tangy taste. Using yogurt is an easy way to replicate that at home. I like to use Greek yogurt for extra protein. The thickness of the yogurt also helps the chia pudding become nice and creamy.
- Milk – to ensure the mixture has the right consistency. You can use a plant-based milk alternative if you prefer.
- Cardamom – this is one of my favourite spices, and is used in a lot of my recipes. If you’re a cardamom fan you’ll love these bajra flour cookies!
- Saffron – another fragrant spice which adds an extra layer of flavour to the dish. Saffron is also the star of the show in my rasmalai pancakes recipe!
- Sweetener of choice – I like to use white sugar, but honey or brown sugar also work well here. It’s important to adjust the sweetness in this recipe based on your mangoes – if your mangoes are extra sweet you may not need the additional sweetener.
How to make mango lassi chia pudding step-by-step
As always, you can find the full recipe and instructions at the bottom of this blog post.
Begin by blooming the saffron in a small amount of hot water. This allows the flavours and colours to release (photo 1).
Next, add the bloomed saffron to a blender jug along wtih the diced mangoes, yogurt, milk, sweetener and cardamom seeds (photo 2). Blend this mixture until smooth and combined (photo 3).
Pour the mixture into a container and add the chia seeds (photo 4). Mix this well to ensure the chia seeds are all coated (photo 5).
Refrigerate the chia pudding for at least two hours until it is thick and creamy (photo 6).
How to make this recipe perfectly
A few simple tips can make a big difference to the final texture and flavour of this chia pudding:
- Use ripe mangoes: the sweeter and juicier the mango, the better the pudding will taste.
- Stir the chia seeds in properly: one of the biggest mistakes when making chia pudding is not mixing thoroughly. Ensure that each chia seed is coated in the liquid before refrigerating.
- Adjust the sweetness to your liking: If your mangoes are extra sweet you can reduce the amount of sweetener used.
- Don’t skip the cardamom: A small amount adds huge flavour and gives the chia pudding the mango lassi-inspired taste. I also recommend using fresh green cardamom pods rather than store-bought cardamom powder, as the flavour is much better.
Serving and storage
I like to serve this mango chia pudding with extra yogurt and mango cubes on top, and a few pumpkin seeds. But feel free to make it your own! Pistachios or almonds would be delicious on top, as would some edible rose petals.
Mango lassi chia pudding is ideal for preparing ahead of time and can be stored in an airtight container in the fridge for up to 4 days. I recommend keeping toppings separate until serving for the best texture.
FAQ
Yes — mango lassi chia pudding is rich in fibre, protein, and healthy fats, especially when made with Greek yogurt and minimal added sugar.
Absolutely. Use coconut yogurt or another plant-based yogurt along with your preferred dairy-free milk.
Chia pudding needs at least 2 hours in the fridge to become creamy. As this recipe uses Greek yogurt and fruit to thicken the liquid mixture, you will find a creamy result after a few hours. Other recipes with a higher ratio of liquid may take longer to set.
Yes. Frozen mango works very well, just thaw it slightly before blending or mixing. You may need to add additional sweetener too as frozen mango tends to be less ripe.
This mango lassi chia pudding is the perfect blend of comforting South Asian flavours and easy modern meal prep. Creamy, refreshing, and packed with texture, it’s a breakfast that feels indulgent while still being nourishing.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Mango Lassi Chia Pudding
Leave a Review Print Recipe SaveIngredients
- 1 Kesar Mango fresh & ripe
- 5 strands Saffron
- 2 Green Cardamom Pods
- 1/3 cup / 80 grams Greek Yogurt use coconut yogurt for vegan option
- 3/4 cup / 175 ml Milk use plant-based milk for vegan option
- 1 tbsp White Sugar optional, can sub brown sugar or honey if you prefer
- 3 tbsp Chia Seeds
Instructions
- First bloom the saffron in a small bowl by adding it to around 1 tbsp of water. This allows the colours and flavours to release.
- Prepare the mango by removing the skin and seed. Cut the flesh into large chunks. Remove the seeds from the cardamom pods and discard the husks.
- Add the bloomed saffron, mango chunks, cardamom seeds, milk, yogurt and sugar to a blender jug. If your mangos are particularly sweet you may wish to omit the sweetener or use a small amount only.
- Blend the mango mixture until it is smooth and creamy. At this point you can taste the mixture and adjust the sweetness level to your liking.
- Pour the mango lassi mixture into a container and add the chia seeds. Stir this well, ensuring that each chia seed is coated in the liquid.
- Refrigerate the mango lassi chia pudding for at least 2 hours or until set. Serve with your favourite toppings.
Notes
- Prepared chia pudding can be stored in the fridge for up to 4 days.