Mango lassi chia pots: A creamy make-ahead pudding that's packed with protein

Having one of these mango lassi chia pots for breakfast is like waking up to a room full of sunshine. The recipe is a nod to my grandma’s tradition of whipping up mango lassi as soon as the fruit was in season. In this iteration, velvety Greek yogurt is infused with aromatic spices, then thickened with chia seeds for added protein — all of which is beautifully complemented by the vibrant sweetness of the mango. Best of all, this creamy pudding comes together in just a few minutes and can be easily made in advance for those hectic mornings.

Mango Lassi Chia Pots

Alphonso mangoes are soft, creamy and sweet, which makes them a particularly great choice for this recipe. Other varieties will work well too; just make sure that they’re ripe but firm.

Ingredients

• 2 tsp saffron threads
• 1 mango, chopped
• ½ cup whole milk
• 1¼ cup plain 2% (or higher) Greek yogurt
• 2 tbsp honey
• ½ tsp ground cardamom
• ½ cup chia seeds

Assembly:

• 1 mango, cut into bite-sized pieces
• 1 pinch saffron, to garnish

Preparation

In a small bowl, gently grind the saffron with a pestle. Add 1 tbsp of hot water and let it soak for 2 minutes. 

In a blender, add the mango, milk, yogurt, honey, cardamom and soaked saffron, and blend until completely smooth. 

Pour the mixture into a separate bowl, add the chia seeds and mix with a spatula or spoon until fully combined, about 3 minutes. 

Cover and chill in the refrigerator for at least 30 minutes or overnight. (The chia mixture will keep in the fridge for up to 2 days.)

When ready to assemble, fill about one-third of a small glass, bowl or jar with the chia seed mixture and top with a layer of bite-sized mango pieces. Repeat the process once more, garnish with saffron threads as desired and enjoy immediately or the next day.

Serves 2 to 3

Produced in collaboration with CBC Creator Network.