Go Back
–+ servings
Matcha Mango Chia Pudding in a small glass
No ratings yet
Print Pin Recipe

BEST Matcha Mango Chia Pudding

Matcha mango chia pudding is creamy, refreshing, and naturally sweet with layers of tropical mango, earthy matcha, and coconut chia pudding. It is an easy vegan make-ahead breakfast, snack, or dessert.
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Fusion (Japanese-Filipino)
Servings: 4 servings
Calories: 413kcal
Author: Lainey

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.
Serving: 1gCalories: 413kcalCarbohydrates: 42gProtein: 6gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 20mgPotassium: 458mgFiber: 7gSugar: 28gVitamin A: 670IUVitamin C: 20mgCalcium: 175mgIron: 5mg
QR Code
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!