This vegan Cardamom Saffron Mango Chia Pudding is the Diwali dessert I’ve been dreaming of my whole life. Diwali is incomplete without sweets, but many traditional Indian desserts are laden with butter, ghee or milk. I was looking for an option that had all the flavors that evoke Indian festive season, but are healthier and fully plant based. It’s protein packed with chia seeds and soy milk, spiced with cardamom and saffron and topped with a delicious Indian mango puree, toasted pistachios and fresh fruit.
I’m not even a huge sweets person, but I can safely say I can eat this every day!
Chia Pudding Nutrition
Each of these cardamom saffron chia pudding cups contains about 2 tbp chia seeds, which has about 5 g protein and is a rich source of vegan Omega-3s and fiber. Using soy milk as your milk of choice could also add about 4 g of protein to the cups.
This recipe makes about 4 chia pudding cups. They are sweetened naturally using date syrup and mango puree (the puree I got did have some added sugar but if you can puree your own mangoes that would be ideal!) You could also store them in mason jars in the fridge and enjoy them as dessert. The texture resembles the Indian tapioca dish called kheer!
Easy to Prepare
This recipe calls for just a few simple ingredients:
- Chia seeds
- Plant based milk (I used soy milk)
- Cardamom powder
- Saffron strands
- Date syrup (optional for sweetness) I used Just Date Syrup
- Mango Puree ( I used Deep Kesar Mango Puree from the Indian Store) If mangoes are in season, feel free to puree your own or puree in the summer and freeze.
- Blackberries – or whichever fruit is in season
- Toasted or chopped pistachios (alternatively you can use almonds)
Make Ahead Dessert
Chia seeds tend to swell when you add liquid, surprisingly it can reach an enjoyable consistency in as little as 10 minutes! However I recommend waiting at least 20 before serving or storing in the fridge for an hour so it’s chilled when served. You can also store them in the fridge overnight depending on when you’re serving or enjoying. If you’d like a runnier consistency, you can always add more plant milk.
Cardamom Saffron Mango Chia Pudding
Ingredients
Chia Pudding
- ½ cup chia seeds
- 2 cups soy milk or plant milk of choice
- 4 tsp date syrup or sweetner of choice
- 1 tsp vanilla extract optional
- 1 tsp cardamom powder
Toppings
- 1/3 cup pistachios chopped
- 1 8 oz container blackberries or fruit of choice
- 12 oz mango puree
Instructions
Prepare the Chia Pudding
- Combine all ingredients listed in a large mixing bowl
- Whisk together incorporating the plant based milk
- Wait 10 minutes and mix again
- Meanwhile you can toast and chop your pistachios for topping.
- Once chia pudding forms a gelatinous consistency, you are ready to distribute into cups.
Chia pudding cups
- Divide chia pudding into 4 equal cups (you could also use mason jars if storing in the fridge)
- Add a layer of mango puree (about 2-3 tbsp)
- Add toasted pistachios and blackberries
- Store in the fridge until you are ready to serve
Notes
- If storing overnight, you may add the toppings shortly before you are able to serve
- If making just a single serving cup, you may use 2 tbsp chia seeds and 1/2 cup soy milk, a pinch of cardamom and 2 -3 strands of saffron.
Other Healthy Dessert Recipes You Might Like
- Saffron Cardamom Overnight Oats
- Baked Cinnamon Apple Tahini Oats
- Vegan, Gluten-Free Chocolate Mug Cake
- Vegan Berry and Granola Breakfast Parfait
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