If you’re looking for a fresh, vibrant treat that’s as good for your body as it is for your taste buds, you’re going to fall head over heels for this Vegan Mango Matcha Chia Pudding Recipe. I absolutely love how this pudding combines creamy coconut milk, the bright, earthy flavor of matcha, and juicy mango chunks—you get a little burst of sunshine in every spoonful. Plus, it’s incredibly simple to make, making it perfect for breakfast, snack time, or even a light dessert. Trust me, once you try this, you’ll want to keep it in your recipe rotation!
Why You’ll Love This Recipe
- Simple and Quick Prep: Only a few minutes to mix, then it’s hands-off time while the chia seeds expand.
- Naturally Nourishing Ingredients: The combo of mango, matcha, and chia packs antioxidants, fiber, and healthy fats.
- Customizable Flavor: You can tweak sweetness or milk type easily to suit your taste preferences.
- Perfect Anytime Treat: Whether it’s a breakfast boost or a light dessert, it fits any occasion.
Ingredients You’ll Need
These simple ingredients all play a role in making this pudding creamy, flavorful, and wholesome. When I shop for this recipe, I always opt for fresh, ripe mangoes because they make such a difference in taste and sweetness.
- Chia Seeds: They’re the stars here, swelling up into a luscious pudding texture and adding fiber.
- Mango: Fresh and ripe works best—look for ones that give a little when gently squeezed for that juicy sweetness.
- Matcha Powder: Choose a good quality ceremonial or culinary grade for the best vibrant green color and nice earthy notes.
- Coconut Milk: I love using full-fat canned coconut milk for creaminess, but any plant milk will do.
- Honey (optional): This is just a touch of sweetness—feel free to swap it out for maple syrup, agave, or skip it if you prefer less sweet.
- Coconut Flakes (Topping): Adds a lovely nutty crunch and tropical vibe.
- Mint Leaves (Topping): Fresh mint always brightens up the whole flavor profile.
Variations
I love how flexible this Vegan Mango Matcha Chia Pudding Recipe can be! Over time, I’ve tried a few tweaks depending on the season and mood, and you should definitely make the recipe your own.
- Matcha-Mint Twist: Adding extra fresh mint into the pudding mixture itself gives it a refreshing herbal vibe my family goes crazy for.
- Berry Mango Blend: Once, I swapped half the mango for mixed berries—made the color pop and added a tart contrast.
- Sweetener Swap: I sometimes replace honey with maple syrup or agave to keep it fully vegan and just as sweet.
- Milk Options: If coconut milk isn’t your favorite, almond, oat, or cashew milk work beautifully here.
How to Make Vegan Mango Matcha Chia Pudding Recipe
Step 1: Mix the Base and Let Chia Seeds Bloom
Start by mixing the chia seeds and matcha powder into your coconut milk in a medium bowl. Stir well to make sure the matcha is fully dissolved—no clumps! Then, let this mixture sit in the fridge for at least 1 hour, or longer if you can wait. This is crucial because the chia seeds need time to absorb the liquid and expand into that pudding-like texture. I usually give it a quick stir after 15 minutes to break up any clumps and keep the texture even.
Step 2: Layer the Pudding and Mango
Once the chia pudding base looks thick and creamy, it’s time to assemble. Divide the pudding into 3 serving bowls, filling them halfway. Then add about 2 to 3 tablespoons of chopped mango on top. Repeat by adding another layer of the pudding, followed by more mango pieces. This layering makes every bite burst with both creamy matcha goodness and juicy mango sweetness.
Step 3: Garnish and Serve
Finish by topping each bowl with a few more chunks of mango, a sprinkle of coconut flakes, some extra chia seeds, and a couple of fresh mint leaves. This fresh topping adds texture and a pop of color. You can enjoy it immediately, but if you have the patience, chill it in the fridge for 2-3 hours to let everything meld together even more.
Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe
- Whisk Matcha Thoroughly: I discovered this trick when I whisk the matcha with a little hot water before adding milk helps avoid lumps and gives a smoother pudding.
- Use Ripe Mangoes: The sweetness of ripe mangoes makes all the difference—unripe ones can taste tart and overwhelm the matcha.
- Stir the Chia Mixture: After 15-20 minutes rest, give the pudding a good stir to prevent clumps from forming—this keeps it creamy.
- Don’t Skip the Chill Time: Letting the pudding firm up in the fridge improves texture and flavor balance—you’ll thank yourself later.
How to Serve Vegan Mango Matcha Chia Pudding Recipe
Garnishes
I’m all about keeping things fresh and pretty, so I top my pudding with extra mango cubes, toasted coconut flakes, a sprinkle of chia seeds, and a few mint leaves. The coconut flakes add a nice crunch, and those mint leaves give a lovely aromatic lift that perfectly complements the matcha’s earthiness.
Side Dishes
This pudding works beautifully as a light breakfast or dessert on its own but pairs wonderfully with a fresh fruit salad or a dollop of dairy-free yogurt to add creaminess. I also like serving it alongside some toasted whole-grain bread with almond butter for a more substantial brunch.
Creative Ways to Present
For special occasions or when I’m entertaining, I like to layer this pudding in clear glass jars or small parfait glasses to show off those beautiful green and golden mango layers. Sometimes, I add edible flowers on top for a dash of elegance that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover pudding in airtight containers or covered bowls in the fridge for up to 3 days. Just give it a little stir before serving to refresh the texture since the chia can thicken more over time.
Freezing
Freezing isn’t my favorite with this pudding because the chia tends to change texture and the mango can become mushy after thawing. If you must freeze, portion it in freezer-safe containers and thaw overnight in the fridge, but I recommend enjoying it fresh whenever possible.
Reheating
This pudding is best served cold or at room temperature, so I don’t heat it up. If you find it too thick after chilling, simply stir in a splash of coconut milk and let it sit a few minutes to loosen up before digging in.
FAQs
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Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works well if fresh isn’t available—just thaw it completely and drain any excess liquid before layering to avoid watery pudding.
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Is matcha powder necessary, or can I omit it?
The matcha gives this pudding its unique earthy flavor and lovely color, but if you’re not a fan, you can leave it out for a simple mango chia pudding. Just keep in mind it won’t have that signature green hue.
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How can I make the pudding sweeter without honey?
You can substitute honey with any plant-based sweetener like maple syrup, agave nectar, or a sprinkle of coconut sugar. Or skip sweetener altogether if your mango is super ripe and sweet.
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Can I prepare this pudding the night before?
Definitely! This pudding actually benefits from resting overnight in the fridge, allowing the chia seeds to fully absorb the liquid and the flavors to meld beautifully.
Final Thoughts
This Vegan Mango Matcha Chia Pudding Recipe holds a special place in my kitchen because it proves healthy food can be both gorgeous and decadent without fuss. Every time I serve it, friends ask for the recipe—it’s that good! Give it a try, play around with your favorite toppings, and I promise you’ll find yourself coming back to this vibrant pudding again and again. It’s the perfect little scoop of joy in your day.
Print
Vegan Mango Matcha Chia Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Description
A refreshing and healthy Vegan Mango Matcha Chia Pudding, combining the antioxidant-rich matcha powder with creamy coconut milk and fresh mango for a delicious plant-based breakfast or snack. This pudding is naturally sweetened and topped with coconut flakes and mint leaves for added texture and flavor.
Ingredients
Main Ingredients
- 4 Tbsp Chia Seeds
- 1 Large Mango, peeled and chopped into bite size pieces
- 1/4 Tsp Matcha Powder
- 1.5 Cups Coconut Milk (or any plant-based milk of choice)
- 1/4 Tsp Honey (optional, can be replaced with any sweetener or omitted)
Toppings
- Coconut Flakes
- Mint Leaves
- Chia Seeds
Instructions
- Prepare the chia mixture: In a medium bowl, combine the chia seeds, matcha powder, and coconut milk. Stir well to mix all ingredients thoroughly. Allow this mixture to sit for at least 1 hour or longer so the chia seeds can absorb the liquid and expand to create a pudding-like consistency.
- Assemble the pudding: Once the chia seeds have fully expanded, divide the pudding into 3 serving bowls, filling each bowl halfway.
- Add mango layer: Add 2-3 tablespoons of chopped mango evenly over the chia pudding layer in each bowl.
- Layer with matcha chia pudding: Add another layer of the matcha chia mixture to fill the bowls to the top.
- Garnish and serve: Top each pudding with a few more chopped mango pieces, fresh mint leaves, coconut flakes, and a sprinkle of chia seeds for texture and visual appeal.
- Storage: Serve immediately or cover the bowls and refrigerate for 2-3 hours before serving to enhance the flavors and chill the pudding.
Notes
- You can substitute coconut milk with almond, oat, soy, or any plant-based milk of choice.
- For a sweeter pudding, add more honey or your preferred sweetener before soaking the chia seeds.
- Store the pudding in airtight containers in the refrigerator for up to 3 days.
- Feel free to customize toppings with other fresh fruits or nuts to your preference.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 9 g
- Protein: 4 g
- Cholesterol: 0 mg
