How to Make Mango Lassi Pudding with Chocolate Crumble

If you love the creaminess coupled with the sweetness of a mango lassi and also the silky mouthfeel of pudding, this dessert is going to be your dream come true. This mango lassi pudding with chocolate crumble combines the delicious sweetness of the mangoes, aromatic spices, and the richness of the chocolate crumble that goes on top of it. It strikes the perfect balance between being a refreshing and indulgent dessert, making it an ideal treat for warm days, dinner parties.

Mango Lassi Pudding with Chocolate Crumble

Serves: 4

For the Mango Lassi Pudding:

Ingredients:

• 1 ½ cups mango pulp (fresh or canned)
• 1 cup plain yogurt
• ½ cup heavy cream
• ¼ cup sugar (to taste)
• ½ tsp ground cardamom
• 1 tsp lemon juice
• 1 tsp unflavored gelatin (or agar agar)
• 2 tbsp warm water (for the gelatin)

For the Chocolate Crumble:

• ¼ cup all-purpose flour
• 2 tbsp Cadbury cocoa powder
• 2 tbsp brown sugar
• 2 tbsp unsalted butter, cubed
• Pinch of salt

Instructions:

1. Start with the gelatin first, take the warm water, and add the gelatin to it. Mix to combine and set it aside for 5 minutes for it to bloom.
2. Take a blender, add the mango pulp, yogurt, cream, sugar, cardamom, and lemon juice into it, and run it until it’s smooth.
3. Scoop a few tablespoons of the mango mixture and heat it, then add the bloomed gelatin and stir until fully dissolved.
4. Add this gelatinous mango mixture back into the blender and puree it again to combine with the rest of the mango mixture.
5. Scoop out the mango lassi pudding into serving glasses or ramekins. 
6. Pop the serving glasses or ramekins into the fridge for 4-6 hours until set.
7. Around an hour or 30 minutes before serving the mango lassi puddings, make the chocolate crumble.
8. Preheat the oven to 180°C.
9. Take a bowl, sift the flour, cocoa, brown sugar, and salt into it, and mix.
10. Using your fingers, work in the butter until the flour mixture resembles a crumbly mixture. 
11. Spread the chocolate crumble on a baking tray. Then bake for 8-10 minutes. Let it cool.
12. Once all baked and crisp when crumbled, remove from the oven and then sprinkle the chocolate crumble over the chilled mango lassi pudding generously. 

Tips & Tricks

• Go for ripe mangoes: Ripe mangoes will give you a natural sweetness and fuller flavor, which will help you cut back on the sugar. Fresh mango also gives better color and smoothness to the dessert, but if it’s out of season, canned mango pulp is a great alternative.
• Taste before refrigerating: Before adding the gelatin or agar, give the mixture a taste. Mangoes can vary a lot in sweetness, and once the pudding is set, it’s hard to fix the flavor. It’s easier to add a little more sugar or lemon juice now than to try to balance it later.
• Chill it long enough: This pudding needs ample time in the fridge to set, so make sure that you plan for at least 4 hours of chilling time; if you can make it the night before, even better. A properly chilled pudding has a smoother feel and holds its shape well, when served.
• Use gelatin or agar the right way: If you’re using gelatin, make sure it’s fully bloomed in warm water and then dissolved in a warm portion of your pudding mix. If any granules are undissolved, your pudding might not set properly. For agar agar, it needs to be boiled to activate – just heating it isn’t enough, and if you skip this step, the pudding will be runny.
• Keep the crumble crunchy: The chocolate crumble adds a nice contrast, but it’ll get soggy if it sits on the pudding too long. Always add it right before serving. If you're prepping ahead, keep the crumble in an airtight container and sprinkle it on at the last minute.
• Try different spices: Cardamom is traditional in mango lassi, but if you want to change it up, try a small pinch of cinnamon, a bit of grated nutmeg, or a drop of rose water. Just don’t overdo it – these flavors are strong and can take over quickly.