If you’re looking for a fresh, vibrant dessert or breakfast that’s both nourishing and absolutely delicious, I’ve got just the thing for you. This Vegan Mango Matcha Chia Pudding Recipe is such a fun twist on classic chia pudding – with tropical mango and earthy matcha coming together in perfect harmony. I absolutely love how this turns out creamy, naturally sweet, and just a bit energizing from the matcha powder. Stick around, because I want to share my best tips so you nail this recipe every time!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything or can get it easily, and it all comes together in minutes.
- Refreshing & Nourishing: The mango adds natural sweetness and tropical vibes, while matcha brings a subtle kick of antioxidants and energy.
- Versatile & Make-Ahead: Prepare it in advance for a quick breakfast, healthy snack, or guilt-free dessert.
- Vegan & Allergy-Friendly: This pudding is plant-based and dairy-free, perfect if you want something light and wholesome.
Ingredients You’ll Need
Let’s talk ingredients – they’re straightforward but each plays a special role. When I first tried this Vegan Mango Matcha Chia Pudding Recipe, I realized how tiny changes in ingredient quality made a big difference, so I’ll share some tips you’ll find handy.
- Chia Seeds: The star thickener here! Make sure to use fresh, high-quality seeds for the best gel-like texture.
- Mango: Ripe and fragrant mangoes work wonders here – they bring natural sweetness and tropical flavor.
- Matcha Powder: Go for ceremonial or culinary grade matcha depending on your budget. Fresh matcha means vibrant color and taste.
- Coconut Milk: Full-fat coconut milk creates creaminess. You can swap with almond, oat, or soy milk if you want a lighter or nutty flavor.
- Honey: Optional for extra sweetness—I’m sharing alternatives if you want fully vegan or sugar-free.
- Coconut Flakes, Mint Leaves, Extra Chia Seeds: For garnish and that extra fresh touch.
Variations
I love how versatile this Vegan Mango Matcha Chia Pudding Recipe is. Over time, I’ve played with flavors and textures to match my mood or season – and I encourage you to do the same!
- Add Coconut Yogurt: Sometimes I stir in a spoonful of coconut yogurt before chilling for an even creamier, tangier texture my family adores.
- Try Different Sweeteners: Use maple syrup or agave instead of honey to keep it fully vegan or reduce sweetness altogether – the ripe mango usually does the trick.
- Experiment with Fruits: Swap mangoes for kiwi, berries, or diced peaches for seasonal flair and new flavor combos.
- Double the Matcha: I personally like more matcha for a green tea punch, but adjust to your taste – just be sure it doesn’t get bitter.
How to Make Vegan Mango Matcha Chia Pudding Recipe
Step 1: Mix and Wait for the Magic
In a medium bowl, whisk together the chia seeds, matcha powder, and coconut milk until combined. It’s essential to whisk well at the start to break up any matcha clumps and evenly distribute those tiny seeds. Then, cover and let this mixture chill for at least 1 hour – or overnight if you’re prepping ahead. You’ll notice the chia seeds soak up the liquid, turning into a luscious, pudding-like texture that’s satisfying and creamy.
Step 2: Layer in the Mango
Once your matcha chia pudding is thick and ready, scoop about half into your serving glasses or bowls. Then add a generous 2-3 tablespoons of chopped mango. The juicy mango pieces provide a wonderful contrast to creamy pudding. Top that with the remaining pudding layer to the top.
Step 3: Garnish and Serve
Finish with a few more mango chunks, fresh mint leaves for a pop of color and aroma, and sprinkle with coconut flakes and a pinch of chia seeds for texture. You can serve immediately or cover and refrigerate for 2-3 hours if you want it colder and thicker – either way, it’s a delightful treat.
Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe
- Whisking is Key: I discovered if you whisk the matcha and milk well before adding chia seeds, you avoid clumps and get a silky smooth pudding every time.
- Patience Pays Off: Letting the chia soak at least an hour is essential, but overnight chilling improves texture and flavor – I usually prep this the night before.
- Use Fresh Mango: Your pudding will shine brightest with sweet, ripe mango – unripe fruit just doesn’t give the same natural sweetness or soft texture.
- Avoid Over-Mixing After Set: Once set, gently layer mango and pudding without stirring too much to keep that beautiful layered effect intact.
How to Serve Vegan Mango Matcha Chia Pudding Recipe
Garnishes
For garnishes, I’m pretty simple but thoughtful—fresh mint leaves add a refreshing coolness and a lovely aroma, coconut flakes bring a subtle crunch and tropical vibe, and a final sprinkle of chia seeds reinforces that nutty bite. You can also add sliced almonds or toasted walnuts for texture if you want to switch it up.
Side Dishes
I often pair this pudding with a hot cup of green tea or an energizing matcha latte to complement the flavors. For a heartier brunch, serve alongside avocado toast or fresh fruit salad for a balanced, colorful plate.
Creative Ways to Present
For special occasions, I like to serve this pudding in small glass jars layered with granola and extra mango puree for an elegant parfait look. Another idea is to make mini pudding shots in clear plastic cups topped with edible flowers and mint – they’re a hit at brunch parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers covered tightly in the fridge for up to 3 days. The pudding thickens as it chills, so you might want to stir it gently before serving if it feels too firm. Keep the mango separate if you want to avoid it getting mushy, then add fresh pieces when ready to eat.
Freezing
Freezing isn’t my favorite with this pudding because the texture of chia seeds and mango changes after thawing, often becoming watery or grainy. If you do freeze it, pack it without the mango and thaw slowly in the fridge, then add fresh mango when serving.
Reheating
This pudding is best enjoyed chilled, so I don’t reheat it. However, if you want a warm version, try gently warming coconut milk with matcha and stirring in the chia seeds just before serving for a cozy twist.
FAQs
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Can I make this Vegan Mango Matcha Chia Pudding Recipe without matcha?
Absolutely! If you don’t have matcha or prefer a different flavor, you can omit the matcha powder and simply make a mango chia pudding. The pudding will still be tasty and creamy, just without that signature green tea flavor and caffeine boost.
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What if I don’t have coconut milk?
No worries. You can substitute coconut milk with any plant-based milk like almond, oat, or soy milk. Just keep in mind coconut milk adds a luscious creaminess and slight tropical note that’s hard to replicate exactly, but other milks work well for a lighter version.
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How sweet is this pudding? Do I need to add honey or another sweetener?
The ripe mango usually provides enough natural sweetness, so you might find the sweetener optional. I added a bit of honey for balance, but feel free to skip or adjust according to your taste or dietary preference.
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How do I avoid clumps in the pudding?
Whisk the matcha powder with a small amount of the coconut milk first before adding the chia seeds. This helps dissolve the matcha evenly and prevents clumps. Also, give it a good stir after 15 minutes once the chia seeds start to absorb liquid.
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Can I prepare this pudding the night before?
Yes! In fact, overnight soaking makes the pudding thicker and more flavorful. Just add the mango on top fresh before serving for the best texture.
Final Thoughts
I genuinely recommend giving this Vegan Mango Matcha Chia Pudding Recipe a try, especially if you want a dessert or breakfast that feels indulgent without any guilt. Every time I make this, it brightens my morning or ends my day with a sweet, fresh note – plus my family goes crazy for it. Once you get comfortable with the simple process and layering, you can easily play with flavors and presentations. Trust me, this will become one of your favorite go-to recipes!
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: Vegan
- Diet: Vegan
Description
This Vegan Mango Matcha Chia Pudding is a refreshing, nutritious, and vibrant plant-based dessert or breakfast option. Combining creamy coconut milk, antioxidant-rich matcha, fiber-packed chia seeds, and sweet fresh mango, this pudding is both satisfying and energizing. It’s naturally vegan, gluten-free, and easy to prepare with minimal ingredients, making it perfect for a healthy snack or light meal.
Ingredients
Chia Pudding Base
- 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 milk of choice)
- 1/4 Tsp Honey (optional sweetener; can be substituted or skipped)
Toppings
- Coconut Flakes
- Mint Leaves
- Chia Seeds
Instructions
- Prepare Chia Mixture: In a medium bowl, combine 4 tablespoons of chia seeds with 1/4 teaspoon matcha powder and 1.5 cups of coconut milk. Stir well to blend the ingredients thoroughly. Allow the chia seeds to absorb the liquid and expand, letting the mixture sit for at least 1 hour or longer for optimal thickening.
- Assemble Layered Pudding: Once the chia seeds have expanded and formed a pudding-like consistency, divide the mixture evenly into 3 serving bowls, filling each halfway. Add 2-3 tablespoons of chopped mango on top of the chia layer in each bowl.
- Add Second Chia Layer: Spoon an additional layer of the matcha-chia pudding over the mango chunks until the bowls are filled to the top.
- Finish with Toppings: Garnish each serving with a few chopped mango pieces, a fresh mint leaf, and sprinkle coconut flakes and additional chia seeds on top.
- Serve or Store: Serve the pudding immediately for a fresh texture, or cover and refrigerate for 2-3 hours to chill and enhance the flavors.
Notes
- You can adjust the sweetness by adding or omitting honey or substituting with your preferred sweetener like maple syrup or agave nectar.
- Any plant-based milk (almond, oat, soy) can be used instead of coconut milk based on preference or dietary needs.
- Letting the chia pudding sit overnight will result in a thicker, creamier texture.
- The recipe is naturally gluten-free and vegan.
- For added texture, feel free to include nuts or seeds as extra toppings.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 220
- Sugar: 12g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg
