If you’re looking for a refreshing, nutrient-packed dessert that feels a little fancy but is oh-so-easy to pull together, you’re going to love this Vegan Mango Matcha Chia Pudding Recipe. I first stumbled on this combo when I wanted something fresh and energizing after lunch, and honestly, it’s become my go-to snack whenever mangoes are in season. The creamy coconut milk blends perfectly with the subtle bitterness of matcha, while the chia seeds give it that delightful pudding texture. Trust me, once you try this, you’ll be hooked!
Why You’ll Love This Recipe
- Super Simple: Just a few wholesome ingredients and minimal prep time make this a breeze.
- Nutrient Boost: Chia seeds and matcha pack this pudding with fiber, antioxidants, and healthy fats.
- Versatile & Vegan: Dairy-free and customizable, perfect if you’re plant-based or just want a light treat.
- Deliciously Refreshing: The tropical mango coupled with earthy matcha is a flavor combo you didn’t know you needed.
Ingredients You’ll Need
The magic of this Vegan Mango Matcha Chia Pudding Recipe lies in the balance of creamy coconut milk, fresh mango, and that vibrant matcha powder. Every ingredient brings something special, and I always recommend using ripe mangoes for the best flavor.
- Chia Seeds: These little seeds are what give the pudding its signature texture, swelling up and creating that satisfying gel.
- Large Mango: Ripe and fragrant is the way to go; they should be juicy and sweet for maximum flavor impact.
- Matcha Powder: Use ceremonial or cooking grade; it adds a lovely grassy note and a beautiful green color.
- Coconut Milk: I prefer full-fat canned for richness but any plant-based milk works if you want it lighter.
- Honey: Optional for sweetness; you can swap for maple syrup or agave if you want to keep it fully vegan.
- Coconut Flakes (for topping): Toasted ones add crunch and tropical flair.
- Mint Leaves (for topping): They bring a fresh aroma and a pop of color that makes this pudding really shine.
Variations
I love tweaking this Vegan Mango Matcha Chia Pudding Recipe to keep things exciting. Some tweaks add a new flavor twist, others make it fit your dietary needs, and you’ll find it incredibly easy to personalize.
- Swap the Mango: When mangoes aren’t in season, try using fresh pineapple or peach — both pair beautifully with matcha.
- Add Coconut Yogurt: For extra creaminess and a tangy kick, swirl in some vegan coconut yogurt before serving.
- Adjust Sweeteners: Whether you prefer it more or less sweet, honey or maple syrup can be adjusted or omitted without losing the essence.
- Boost the Crunch: I sometimes sprinkle chopped nuts or seeds on top, like toasted almonds or pumpkin seeds, for texture.
How to Make Vegan Mango Matcha Chia Pudding Recipe
Step 1: Mix the Base with Patience
Start by whisking together your chia seeds, matcha powder, and coconut milk in a bowl. I find it easier to dissolve the matcha in a small amount of coconut milk before stirring it into the rest—this keeps clumps at bay. Let the mixture sit for at least an hour in the fridge, giving the chia seeds time to swell into a luscious pudding. Patience here pays off!
Step 2: Layer the Mango and Matcha Magic
Once your chia pudding has thickened nicely, transfer half the pudding into serving bowls. Then spoon a layer of fresh chopped mangoes on top—about two to three tablespoons works perfectly for each portion. Follow this with the remaining matcha chia pudding. This layering not only looks gorgeous but keeps bursts of fresh mango in every spoonful.
Step 3: Garnish and Serve
Top your pudding with extra mango chunks, a sprinkle of coconut flakes, a few chia seeds, and a fresh mint leaf or two. If you want to impress guests, garnish just before serving so everything looks fresh and inviting. You can serve this immediately, but I often let it chill another couple of hours to deepen the flavors.
Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe
- Dissolve Matcha First: Whisk matcha powder with a few tablespoons of coconut milk before adding the rest to avoid clumps.
- Chia Soaking Time: Give chia at least an hour to swell, or overnight if you want to prep ahead for convenience.
- Use Ripe Mangoes: I learned the hard way that underripe fruit dulls the dish, so choose sweet, juicy mangoes for the best flavor.
- Keep it Covered: Store pudding in airtight containers to prevent it from absorbing fridge odors and drying out.
How to Serve Vegan Mango Matcha Chia Pudding Recipe
Garnishes
I usually top this pudding with a handful of toasted coconut flakes for crunch, extra chia seeds for texture, and some fresh mint for a burst of color and freshness. Sometimes, I also drizzle a little maple syrup if I want it sweeter. It just adds that extra touch that makes the whole thing feel a bit more special.
Side Dishes
This pudding pairs wonderfully with fruit salads, a slice of vegan banana bread, or just a handful of nuts for a balanced snack or light breakfast. I love enjoying it alongside a cup of green tea to complement the matcha vibes.
Creative Ways to Present
For parties, I’ve served this pudding layered in clear glasses or mason jars with edible flowers and layered mango slices. It feels elegant without any fuss, and guests always ask for the recipe. It’s also fun to play with the layers — alternating mango puree instead of chunks for a smoother texture.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to two days. The pudding tends to firm up a bit more as it chills, which I actually enjoy. Just give it a stir before serving to bring back the creamy texture.
Freezing
I don’t usually freeze this pudding because the texture changes—chia seeds don’t hold up so well after thawing. If you want to freeze, try freezing just the mango chunks separately and add fresh after thawing.
Reheating
This pudding is best served chilled, so I don’t reheat it. If you prefer it warmer, just let it sit at room temperature for 10-15 minutes before eating.
FAQs
-
Can I use other milk instead of coconut milk in this recipe?
Absolutely! While coconut milk adds richness and a subtle tropical flavor, you can use almond, oat, soy, or any plant-based milk you prefer. Keep in mind this might slightly change the texture and flavor.
-
How long does the Vegan Mango Matcha Chia Pudding last in the fridge?
You can store it in an airtight container for up to 2-3 days. After that, the texture might become too thick or the flavors less vibrant, so it’s best enjoyed fresh.
-
Is this recipe suitable for beginners?
Definitely! This recipe is straightforward with no cooking required. It’s perfect if you’re new to using chia pudding or matcha—it’s hard to go wrong.
-
Can I make this recipe ahead of time?
Yes! I often prepare the pudding base the night before and layer with mango right before serving to keep it fresh. This saves time and improves texture.
-
What if I don’t like matcha?
If matcha isn’t your thing, you can simply omit it and make a mango chia pudding without the green tea flavor. Alternatively, add a little vanilla extract for a different twist.
Final Thoughts
This Vegan Mango Matcha Chia Pudding Recipe holds a special place in my kitchen for its perfect balance of flavors and simplicity. It’s one of those dishes I feel proud serving whether it’s a casual weekday snack or a small gathering. I hope you love making it as much as I do—just don’t be surprised if your family starts requesting it regularly like mine! So grab those mangoes, whisk up that matcha, and enjoy this delicious little superfood treat.
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, Dessert, Snack
- Method: No-Cook
- Cuisine: Vegan, Plant-based
- Diet: Vegan
Description
A refreshing and healthy Vegan Mango Matcha Chia Pudding that combines creamy coconut milk, antioxidant-rich matcha, and sweet mango chunks. This recipe is perfect for a nutritious breakfast or a light dessert, offering a delightful blend of flavors and textures with minimal prep time.
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 milk of your choice)
- 1/4 Tsp Honey (optional, or any sweetener of choice)
Toppings
- Coconut Flakes
- Mint Leaves
- Chia Seeds
Instructions
- Mix the Base: In a medium bowl, combine the chia seeds and matcha powder with the coconut milk. Stir well to ensure the matcha powder is evenly distributed and the chia seeds start absorbing the liquid.
- Let Chia Seeds Expand: Allow the mixture to sit for at least 1 hour or longer in the refrigerator so that the chia seeds fully expand and create a pudding-like texture.
- Assemble the Pudding: Once the chia pudding has thickened, transfer it into 3 serving bowls, filling each halfway. Add about 2-3 tablespoons of chopped mango pieces on top of the layer in each bowl.
- Layer Again: Add more matcha-chia pudding on top of the mango layer until the bowls are filled to the top.
- Add Final Toppings: Finish by placing a few chopped mango pieces and fresh mint leaves on top. Sprinkle coconut flakes and some extra chia seeds for added texture and flavor.
- Serve or Store: Serve immediately for a fresh and creamy pudding, or cover and refrigerate for 2-3 hours to enhance flavors and chill the pudding further.
Notes
- You can substitute coconut milk with any other plant-based milk such as almond, oat, or soy milk.
- If you want the pudding to be sweeter, increase the honey or use another sweetener of choice.
- For a stronger matcha flavor, add a bit more matcha powder but be sure to balance the bitterness with sweetener.
- This pudding can be made a day ahead and stored refrigerated for up to 2 days for convenience.
- Optional toppings like fresh berries, nuts, or granola can be added for variety and extra texture.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 220
- Sugar: 14g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
