If you’re looking for a refreshing, healthy, and oh-so-delicious treat, this Vegan Mango Matcha Chia Pudding Recipe is an absolute game changer. It’s creamy, subtly sweet with a hint of earthiness from matcha, and perfectly tropical thanks to juicy mangoes. I first stumbled upon this combo when I was craving something both energizing and light for breakfast, and honestly, I was hooked from the first spoonful. Keep reading because this recipe is fan-freaking-tastic, super simple, and perfect for anyone who loves chia pudding with a twist!
Why You’ll Love This Recipe
- Super Simple Ingredients: You probably already have most of these on hand, and each one brings its own magic to the pudding.
- Perfect Make-Ahead Snack: It needs just a bit of waiting time, so you can prep it the night before and wake up to a ready-made, healthy breakfast.
- Nutrient Boost: Chia seeds, matcha, and mango – all antioxidant-rich and packed with fiber to keep you energized.
- Versatile & Refreshing: Great for breakfast, a light dessert, or midday pick-me-up, plus you can customize it your way.
Ingredients You’ll Need
What I love about this Vegan Mango Matcha Chia Pudding Recipe is how the simple ingredients blend so beautifully. The chia seeds soak up the creamy coconut milk, while matcha adds a subtle earthy edge that complements the bright mango perfectly. When shopping, pick a ripe, fragrant mango for that natural sweetness, and opt for pure matcha powder to get the best flavor.
- Chia Seeds: These little guys are the pudding’s stars, absorbing liquid to create that signature gel-like texture.
- Mango: Fresh and ripe mango adds a juicy tropical sweetness that balances the matcha’s bitterness.
- Matcha Powder: Choose a ceremonial or culinary grade matcha for a vibrant color and rich flavor.
- Coconut Milk: Creamy and subtle, this plant-based milk supports that silky pudding base; you can swap with almond or oat milk if preferred.
- Honey: Optional – I use it for a slight sweetness, but you can skip or replace it with maple syrup or agave for a fully vegan option.
- Coconut Flakes: Perfect for a bit of texture and extra coconut flavor as a topping.
- Mint Leaves: Fresh mint brightens the presentation and adds a refreshing aroma.
Variations
This Vegan Mango Matcha Chia Pudding Recipe is so easy to tweak! Depending on your mood or what’s in season, I often swap mango for berries or add a scoop of vanilla protein powder to kick up the protein content.
- Swap Mango for Berries: I’ve found that blueberries or strawberries work beautifully, especially when mangoes aren’t in season.
- Different Milk Options: Sometimes I use almond or cashew milk for a lighter pudding; it all depends on your preference and what you have in the fridge.
- Natural Sweeteners: If you’re avoiding honey, maple syrup or agave work wonderfully, or just leave sweeteners out if your mango is sweet enough.
- Add Protein: Toss in a tablespoon of your favorite vegan protein powder to make it a filling post-workout snack — this has become my go-to trick!
How to Make Vegan Mango Matcha Chia Pudding Recipe
Step 1: Whisk Together Your Matcha Chia Base
Start by mixing the chia seeds and matcha powder into the coconut milk. Use a whisk or fork to break up any clumps of matcha so it’s well blended. This step ensures a smooth, even flavor. Then, let it sit for at least an hour — this gives those chia seeds the time to fully absorb the liquid and transform into the pudding texture you love. I like to cover it and pop it in the fridge while I prep the rest of my day.
Step 2: Layer Your Pudding with Fresh Mango
Once your chia seeds have puffed up nicely (you’ll see the mixture thicken and look slightly gelatinous), it’s time to assemble. Spoon half of the matcha chia pudding into your serving bowls, then add a layer of the chopped mango (about 2-3 tablespoons). Repeat with the remaining chia pudding and top with a few more mango chunks. Trust me, layering like this makes each bite perfectly balanced between creamy and fruity.
Step 3: Garnish and Serve
Finally, sprinkle coconut flakes and extra chia seeds on top, and add a few fresh mint leaves for a pop of color and freshness. You can serve immediately if you want that chilled texture, or cover the bowls and refrigerate for 2-3 hours for a firmer pudding. Both ways are delicious, so it’s all about what’s convenient for you.
Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe
- Whisk That Matcha Thoroughly: Matcha powder clumps easily if you don’t whisk it well at the start — I learned this the hard way (hello, green specks!).
- Use Ripe Mangoes: Don’t skip this or your pudding might lack sweetness – the mango adds natural sugars that really make the flavor shine.
- Chia Soaking Time: If you can, soak the chia pudding overnight for the best texture, but 1 hour is fine if you’re in a hurry.
- Avoid Over-Stirring After Soaking: Once the seeds have gelled, gently fold to layer mango; stirring too much can make it thinner.
How to Serve Vegan Mango Matcha Chia Pudding Recipe
Garnishes
I always go for toasted coconut flakes and a sprig of fresh mint to garnish this pudding — the coconut adds crunch and nuttiness, while mint gives a bright herbal note that lifts the whole dish. Occasionally, I toss on some extra chia seeds for texture and a subtle nutty flavor. It looks beautiful and tastes even better!
Side Dishes
This pudding pairs amazingly well with a crisp green salad for a light lunch or alongside some warm, flaky vegan croissants if you want a fancy brunch vibe. I also like to serve it with fresh fruit salad for a balanced and colorful spread.
Creative Ways to Present
For a special occasion, I like to serve this pudding layered in clear glass jars or miniature mason jars with a few edible flowers on top. It instantly makes the presentation feel fancy but still casual enough for family and friends. You could even create a DIY parfait bar with different fruits and toppings to let guests personalize their pudding cups.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Vegan Mango Matcha Chia Pudding in airtight containers in the fridge. It keeps well for up to 3 days, though the texture can thicken a bit more, which I actually don’t mind. Just give it a gentle stir before serving if it seems too firm.
Freezing
Freezing this pudding isn’t my favorite option because chia seeds tend to get a bit grainy when thawed, but if you have leftovers you don’t want to waste, freezing in small portions can work. Thaw overnight in the fridge and stir well before eating.
Reheating
I don’t recommend reheating Vegan Mango Matcha Chia Pudding as it’s best served chilled or at room temperature. If it’s been in the fridge too long, I just let it sit out for 10-15 minutes to soften up before enjoying.
FAQs
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Can I use other types of milk instead of coconut milk?
Absolutely! You can swap coconut milk with almond, oat, soy, or any plant-based milk you prefer. Just keep in mind that coconut milk gives a creamier texture and subtle flavor that pairs exceptionally well with the mango and matcha in this recipe.
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How long should I soak the chia seeds for this pudding?
Ideally, soak the chia seeds for at least 1 hour, but soaking overnight in the fridge works best for a thicker, creamier pudding. The chia seeds absorb the liquid slowly, so longer soaking improves texture.
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Is this Vegan Mango Matcha Chia Pudding Recipe gluten-free?
Yes! All ingredients used are naturally gluten-free, making this pudding safe for gluten-sensitive diets.
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Can I prepare this recipe in advance for a party?
Definitely! Prepare the pudding base and let it soak overnight. Then, layer with mango and toppings before serving. It’s a crowd-pleaser and super easy to make ahead.
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Can I omit the sweetener?
You can skip the added sweetener if your mangoes are ripe and sweet enough. I often leave it out and still find the pudding perfectly balanced.
Final Thoughts
I can’t recommend this Vegan Mango Matcha Chia Pudding Recipe enough — it’s become my go-to when I want something nourishing but also delightfully tasty. It’s one of those things I tell my friends about because it feels both fancy and simple at the same time. Whether you’re new to chia pudding or a seasoned fan, this recipe is super forgiving and easy to adapt. Give it a try, and I bet you’ll find yourself coming back to it again and again, just like I do!
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: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This refreshing Vegan Mango Matcha Chia Pudding is a vibrant and healthy treat combining creamy coconut milk, antioxidant-rich matcha, fresh mango chunks, and nutrient-packed chia seeds. Perfect for a nutritious breakfast or dessert, this pudding requires minimal prep and offers delightful tropical flavors with a subtle earthy twist from the matcha powder.
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 milk of choice)
- 1/4 Tsp Honey (optional, can use any sweetener or skip)
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 evenly distribute the matcha and prevent clumping. Let this mixture sit for at least 1 hour, or longer, to allow the chia seeds to absorb the liquid and expand, creating a pudding consistency.
- Layer the Pudding: Once the chia seeds have fully expanded, spoon the mixture into 3 serving bowls, filling each halfway. Add 2 to 3 tablespoons of chopped mango on top of the chia pudding layer.
- Add the Second Matcha-Chia Layer: Continue layering by adding more of the matcha chia mixture on top of the mango chunks until the bowls are filled to the top.
- Finish with Toppings: Garnish each pudding bowl with a few chopped mango pieces, fresh mint leaves, a sprinkle of coconut flakes, and additional chia seeds for texture and visual appeal.
- Serve or Store: Serve the puddings immediately for a fresh taste, or cover and refrigerate for 2 to 3 hours if you prefer a chilled, firmer texture.
Notes
- You can substitute coconut milk with almond, soy, oat, or any plant-based milk of your choice.
- Honey is optional — use any sweetener like maple syrup or agave nectar, or omit altogether for a naturally sweet pudding from the mango.
- Adjust matcha powder quantity to taste; more powder yields a stronger earthy flavor.
- For a smoother texture, whisk the mixture vigorously to avoid clumps before chilling.
- Chia pudding can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 1 bowl)
- Calories: 220
- Sugar: 11g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
