Breakfast and snack time will get interesting with this matcha mango chia pudding! This creamy, three-layer dessert is made with mango, matcha, and chia seeds. Its colorful layers make every spoonful feel special!
Love refreshing mango treats? Try my mango sago or mango lemonade recipes, too!
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Why You’ll Love This Recipe
The dish is vegan and beginner-friendly. The beautiful layers make it feel like dessert.
It's good for a healthy breakfast, too. Chia seeds bring nutrients, fiber, protein, and omega-3s. Mango also has vitamin C and natural sweetness.
It's perfect for busy mornings and warm weather. You can prepare it the night before and enjoy later.
Ingredients
Listed below are all the ingredients you will need:
- mango
- maple syrup
- water
- coconut milk
- ground ginger
- salt
- chia seeds
- matcha powder
- shredded coconut
- granola
- fresh fruit
- coconut cream
See the recipe card for quantities.
Instructions
Make the Mango Puree
1. Place the cubed mango and 2 tablespoons of maple syrup in a blender.
2. Blend until smooth.
3. Add 1–2 tablespoons of water if the mixture is too thick.
4. Transfer the puree to a bowl and set aside.
Make the Mango Ginger Chia Layer
5. Return ½ cup of the mango puree to the blender.
6. Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt.
7. Blend until smooth.
8. Transfer the mixture to a bowl.
9. Stir in 3 tablespoons of chia seeds.
10. Let the mixture sit for 10 minutes to begin thickening.
Make the Matcha Chia Layer
11. Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.
12. Whisk until smooth and free of clumps.
13. Gradually whisk in 1 cup of coconut milk.
14. Stir in 3 tablespoons of chia seeds.
15. Let the mixture sit for 10 minutes.
16. Whisk again to distribute the chia seeds evenly.
Assemble the Pudding
17. Divide the mango ginger chia mixture between four glasses or jars.
18. Spoon the matcha-chia mixture over the mango-ginger layer.
19. Top each serving with the remaining mango puree.
Chill
20. Cover the glasses or jars.
21. Refrigerate for at least 4 hours or overnight.
22. Chill until the pudding is thick and fully set.
Serve
23. Serve chilled.
24. Top with fresh mango, shredded coconut, granola, fresh fruit, or coconut cream.
Substitutions & Variations
- Ingredient Swap
Try oat milk instead of coconut milk. But the texture will be thinner. - Variation
For a more tropical flavor, add fresh lime zest to the mango layer. - Mistake to Avoid
Don't add matcha directly to all the coconut milk. Mix it with a small amount first so it stays smooth and free of clumps. - Storage Tips
- Store matcha chia pudding in airtight containers or jars in the refrigerator for up to 4 days.
- Freeze the pudding for up to one month. But the mango may become watery, and the chia texture may soften after thawing.
FAQs
BEST Matcha Mango Chia Pudding
Ingredients
(Listed in order of use)
- 1 large mango about 300 grams, cubed
- 5 tablespoons maple syrup divided
- 1-2 tablespoons water if needed
- ⅔ cup coconut milk
- ½ teaspoon ground ginger
- pinch of salt
- 3 tablespoons chia seeds
- 2-3 teaspoons matcha powder
- 1-2 tablespoons coconut milk for mixing
- pinch of salt
- 2 tablespoons maple syrup
- 1 cup coconut milk
- 3 tablespoons chia seeds
Toppings
- fresh mango
- shredded coconut
- granola
- fresh fruit
- coconut cream
Instructions
Make the Mango Puree
- Place the cubed mango and 2 tablespoons of maple syrup in a blender. Then, blend until smooth.
- Add 1–2 tablespoons of water if the mixture is too thick.
- Transfer the puree to a bowl and set aside.
Make the Mango Ginger Chia Layer
- Return ½ cup of the mango puree to the blender.
- Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt. Blend until smooth.
- Transfer the mixture to a bowl and stir in 3 tablespoons of chia seeds until well combined.
- Let the mixture sit for 10 minutes to begin thickening.
Make the Matcha Chia Layer
- Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.
- Whisk until smooth and free of clumps. Mixing the matcha with a small amount of liquid first prevents clumping.
- Gradually whisk in 1 cup of coconut milk.
- Stir in 3 tablespoons of chia seeds and mix well.
- Let the mixture sit for 10 minutes. Then, whisk again to distribute the chia seeds evenly.
Assemble the Layers
- Divide the mango-ginger-chia mixture between four glasses or jars.
- Spoon the matcha chia mixture over the mango ginger chia layer.
- Top each serving with the remaining mango puree.
Chill
- Cover the glasses or jars and refrigerate for at least 4 hours or overnight.
- Chill until the pudding is thick and fully set.
Serve
- Top with fresh mango, shredded coconut, granola, fresh fruit, or a drizzle of coconut cream.
- Serve chilled.
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No time to cook? With a short time, make this matcha mango chia pudding. Have a creamy, refreshing breakfast straight from the fridge!
Sweetiepieeeeeee says
Ooooooh another yummy treat to try! Thanks Lainey!!
Claudia says
I'm not really fund of pudding, but this definitely makes my mouth water..
Cheng says
Wow. This pudding looks pretty and delicious! 🙂
Maisaci says
Looks delicious and easy to make, right?
thanks, SB
Kian Cablinda says
Would like to serve this to my matcha-lover friends <3