If you’ve ever wanted a dessert that feels like a tropical vacation in a bowl, let me introduce you to my mango matcha chia pudding. I stumbled onto this combo during a sweltering summer when I needed something cool, creamy, and packed with energy—without turning on the oven. The sweetness of ripe mango against earthy matcha is pure magic, and chia seeds? They’re the little powerhouses that turn coconut milk into a luscious pudding overnight. Plus, it’s ridiculously easy—just whisk, stir, and wait (okay, the waiting is the hardest part). Trust me, this isn’t just a healthy treat; it’s the kind of recipe you’ll crave on repeat.
Why You’ll Love This Mango Matcha Chia Pudding
This pudding isn’t just delicious—it’s practically a superhero in a glass. Here’s why I’m obsessed (and you will be too):
- No cooking required—just whisk, chill, and forget about it until breakfast (or dessert!)
- Packed with nutrients—chia seeds for fiber, matcha for calm energy, and mango for that vitamin C boost
- Creamy dreamy texture thanks to coconut milk that feels indulgent but isn’t
- Vibrant flavors that play together perfectly—sweet mango + earthy matcha = magic
- Ready when you are—make it the night before and wake up to breakfast already done
Seriously, what’s not to love? It’s like your taste buds and your body high-fived.
Ingredients for Mango Matcha Chia Pudding
Gather these simple ingredients—each one plays a starring role:
- 1 ripe mango, peeled and diced (about 1 cup—go for that golden, fragrant one!)
- 1 teaspoon matcha powder (ceremonial grade if you have it—no bitter surprises)
- 3 tablespoons chia seeds (black or white, but don’t skimp—they’re the magic thickeners)
- 1 cup full-fat coconut milk (shake the can first—we want that creamy richness)
- 1 tablespoon honey (optional, but I always add it—tames the matcha’s earthiness)
That’s it! Five ingredients between you and pudding paradise. Pro tip: Skip light coconut milk—it won’t give you that lush, spoon-standing texture we’re after.
How to Make Mango Matcha Chia Pudding
Okay, let’s get to the fun part—making this dreamy pudding! It’s so simple, but a few key steps make all the difference:
- Whisk the matcha first—grab a small bowl and whisk your matcha powder with 2 tablespoons of warm (not hot!) water until it’s totally smooth and lump-free. This prevents those dreaded bitter green clumps.
- Mix the base—in a larger bowl, pour in the coconut milk, then stir in your matcha mixture, chia seeds, and honey (if using). Whisk like you mean it for a full minute—this helps the chia start absorbing liquid right away.
- Wait (ugh, I know)—cover the bowl and refrigerate for at least 4 hours, but overnight is even better. Stir once after 30 minutes to break up any chia seed clumps. Patience rewards you with that perfect pudding texture!
- Layer and devour—when it’s set, spoon half into glasses, top with juicy mango cubes, repeat, and dive in. Or just eat it straight from the bowl—no judgment here.
See? Almost too easy. The hardest part is resisting the fridge while it sets!
Tips for the Perfect Mango Matcha Chia Pudding
Here’s how to avoid rookie mistakes and make this pudding shine:
- Fresh mango is key—skip the underripe ones or your pudding will lack that tropical sweetness.
- Whisk aggressively when adding chia seeds to prevent them from clumping at the bottom.
- Taste before chilling—adjust honey if needed. Matcha can vary in bitterness!
- Use a jar with a lid for storage—just shake it halfway through chilling to redistribute seeds evenly.
And if your pudding’s too thick? Stir in a splash of coconut milk before serving. Too thin? More chia seeds next time—they’re thirsty little things!
Variations for Mango Matcha Chia Pudding
This recipe is like your favorite little black dress—endlessly adaptable! Here are my go-to twists when I’m feeling playful:
- Milk swaps: Almond milk lightens it up, while oat milk adds natural sweetness
- Fruit freedom: Swap mango for raspberries (tart!) or peaches (juicy!) when they’re in season
- Crunch factor: Top with toasted coconut flakes or granola for that satisfying bite
- Matcha madness: Double the matcha for an extra earthy kick—just add more honey to balance
Mix and match—this pudding loves a good remix almost as much as I do!
Serving Suggestions for Mango Matcha Chia Pudding
This pudding shines bright no matter when you serve it! For breakfast, I love it straight from the fridge with extra mango chunks on top. Dessert calls for flair—try a sprinkle of toasted coconut flakes, fresh mint leaves, or a dusting of matcha powder. (Bonus: it looks gorgeous in clear glasses for brunch!)
Storage and Reheating Instructions
Pop any leftovers in an airtight container—they’ll keep happily in the fridge for up to 2 days (though mine never lasts that long). No reheating needed—this pudding’s best served chilled, straight from the fridge!
Nutritional Information
Nutritional values vary based on ingredients used—this pudding packs fiber, antioxidants, and healthy fats, but always check your specific brands for exact details!
Frequently Asked Questions
Can I use frozen mango instead of fresh?
Absolutely! Thaw frozen mango chunks overnight in the fridge or give them a quick rinse under warm water. Just pat them dry before layering—they’ll be juicier, which I actually love!
How long does this chia pudding last in the fridge?
It stays perfect for 2 days, though the chia seeds keep absorbing liquid—just stir in a splash of coconut milk if it gets too thick. Pro tip: Store mango separately if prepping ahead!
Is there a substitute for matcha?
Without matcha, it’s just chia pudding (still tasty!). For color, try spirulina powder—but start with ¼ teaspoon since it’s potent! Matcha’s earthy flavor is irreplaceable here though.
Why won’t my pudding thicken?
Three culprits: old chia seeds (check expiration dates!), not enough stirring, or skimping on chilling time. Give it a full 4 hours—trust me, good things come to those who wait!
Share Your Mango Matcha Chia Pudding
I’d love to see your creations! Tag me on Instagram or leave a comment below—tell me how you customized it or if you fell as hard for this combo as I did. Happy pudding-making!
Print
Mango Matcha Chia Pudding
- Total Time: 4 hours 10 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A refreshing and healthy dessert combining mango, matcha, and chia seeds for a nutritious treat.
Ingredients
- 1 ripe mango, diced
- 1 tsp matcha powder
- 3 tbsp chia seeds
- 1 cup coconut milk
- 1 tbsp honey (optional)
Instructions
- In a bowl, whisk matcha powder with coconut milk until smooth.
- Add chia seeds and honey, then stir well.
- Cover and refrigerate for at least 4 hours or overnight.
- Layer the chia pudding with diced mango in a serving glass.
- Serve chilled.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust sweetness with more or less honey.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 recipe
- Calories: 280
- Sugar: 15g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
