If you’re on the lookout for a refreshing, nutritious treat that feels like a little tropical vacation in a bowl, you’re going to adore this Vegan Mango Matcha Chia Pudding Recipe. It’s creamy, subtly sweet, packed with energy-boosting matcha, and has those perfect little chia seeds that soak up all the flavors just right. I love it because it’s so simple, yet feels fancy enough to impress guests, and I know you’ll find it’s a total winner for breakfast, snack, or even dessert time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples already, making this pudding a breeze to whip up anytime.
- Naturally Vegan & Gluten-Free: Perfect if you’re looking for a plant-based or allergen-friendly option that doesn’t skimp on flavor.
- Versatile & Customizable: You can swap the milk or sweetener, or throw in your favorite toppings to keep it exciting.
- Bursting with Flavor: The zing of matcha mixed with tropical mango is such a fresh combo – I always get rave reviews when I serve it.
Ingredients You’ll Need
This Vegan Mango Matcha Chia Pudding Recipe is all about simple, wholesome ingredients that balance taste and texture beautifully. I recommend using ripe mangoes for natural sweetness, and full-fat coconut milk for that creamy mouthfeel—but feel free to make small swaps based on what you have.
- Chia Seeds: These little powerhouses absorb liquid and create that signature tapioca-like pudding texture. Look for organic if you can!
- Mango: Fresh and ripe mango adds natural sweetness and tropical flavor. Frozen works in a pinch too—just thaw first.
- Matcha Powder: Use high-quality ceremonial grade for a vibrant color and smooth flavor. A little goes a long way.
- Coconut Milk: I prefer canned full-fat coconut milk for richness, but almond or oat milk works fine if you want a lighter version.
- Honey (Optional): If you want some extra sweetness, honey is great, but maple syrup or agave nectar make it fully vegan and just as tasty.
- Coconut Flakes: Toasted or raw, they add crunch and a tropical touch on top.
- Mint Leaves: Fresh mint adds a vibrant, refreshing aroma—plus they make your pudding look gorgeous.
Variations
One of the best things about this Vegan Mango Matcha Chia Pudding Recipe is how easy it is to tweak. Over time, I’ve discovered a few personal spin-offs that keep it fresh and fun. Don’t be shy about making it your own!
- Use different sweeteners: If you prefer it less sweet or want it fully vegan, I often swap honey for maple syrup or leave out sweeteners altogether when mangoes are super ripe.
- Add protein powder: I like to stir in a scoop of vegan protein powder to turn it into a more filling post-workout snack.
- Switch up the fruit: Tried it with kiwi or blueberries instead of mango, and it was delicious—just keep fruits fresh and chopped small for the best texture.
- Add spices: A pinch of cinnamon or a dash of vanilla extract adds a warm note I personally love, especially in cooler months.
How to Make Vegan Mango Matcha Chia Pudding Recipe
Step 1: Whisk Together the Chia and Matcha Mixture
Start by grabbing a medium bowl. Pour in your chia seeds and sprinkle the matcha powder over them, then pour in your coconut milk. Use a whisk or fork to mix everything thoroughly so the matcha powder dissolves evenly and the chia seeds don’t clump together. You’ll want to break up any clumps as much as possible—trust me, it makes the texture way smoother later on. Then, cover and let this rest in the fridge for at least one hour. I usually leave it overnight so the chia seeds have plenty of time to expand and create that pudding consistency.
Step 2: Layer the Pudding and Mango
Once the chia mixture has thickened and looks creamy, it’s time to assemble. Divide about half the pudding evenly into your serving bowls. On top of each layer, add 2-3 tablespoons of chopped mango—you want fresh juicy bites that contrast the creamy base. Then add another layer of the pudding to fill the bowls. Use a spoon to smooth the surface gently.
Step 3: Garnish and Serve
Top with a few more chunks of mango, sprinkle with coconut flakes and a few extra chia seeds for crunch. Don’t forget a couple of fresh mint leaves—it adds that little pop of color and a fragrant brightness. You can enjoy this immediately if you’re in a rush or cover and chill for 2-3 hours to let all the flavors meld even more naturally.
Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe
- Whisk Matcha Very Well: I discovered that whisking the matcha with a little hot water before adding to the coconut milk prevents lumps and brings out the vibrant green color.
- Don’t Skip the Rest Time: Patience is key here—letting chia seeds soak fully ensures the pudding isn’t gritty and instead silky and smooth.
- Use Ripe Mango: Overripe mango works perfectly to add natural sweetness without needing extra sweeteners—plus it’s juicier and more flavorful.
- Store in Airtight Containers: To keep your pudding fresh and prevent it from absorbing fridge odors, I always store leftovers in sealed glass jars.
How to Serve Vegan Mango Matcha Chia Pudding Recipe
Garnishes
When it comes to garnishing, I keep it fresh and simple. Coconut flakes add that lovely crunch and tropical flair, while fresh mint leaves make the pudding feel special and refreshing. Sometimes I toss on extra chia seeds for texture, or a dusting of matcha for an extra pop of green and subtle bitterness that contrasts the sweet mango.
Side Dishes
For a light breakfast or snack, this pudding pairs beautifully with some crunchy toasted granola or even a handful of mixed nuts alongside. I’ve also served it with a simple green smoothie for a balanced meal that’s full of vibrant flavors and nutrients.
Creative Ways to Present
If you’re serving this at brunch or for guests, layering your Vegan Mango Matcha Chia Pudding Recipe in clear glasses or mason jars creates a gorgeous visual effect. You could also top with edible flowers or finely chopped pistachios for a pop of color. I once used mini coconut shells as bowls at a tropical-themed party, which was a fun, memorable twist!
Make Ahead and Storage
Storing Leftovers
Leftover chia pudding stores beautifully in the fridge for up to 3 days. I always keep mine in airtight containers to preserve freshness and avoid absorbing other flavors. Just give it a good stir before serving, as the seeds may settle a bit.
Freezing
While I haven’t frozen this pudding often, you can freeze the prepared pudding in portion-sized freezer-safe containers for up to a month. When thawing, do it overnight in the fridge. The texture may feel a bit different—slightly less creamy—but stirring after thawing helps bring it back.
Reheating
This pudding is best enjoyed chilled or at room temperature, so I usually don’t reheat it. If you want to warm it slightly, stir gently and microwave for just 10-15 seconds, checking often so it doesn’t get too warm or lose its smooth texture.
FAQs
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Can I use other types of milk in this Vegan Mango Matcha Chia Pudding Recipe?
Absolutely! While I prefer full-fat coconut milk for richness, you can use almond, oat, soy, or any plant-based milk you like. Just keep in mind that thinner milks might result in a looser pudding, so you may need to adjust the chia seeds accordingly.
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Is matcha powder necessary?
Matcha adds a wonderful earthy flavor and vibrant green color, but if you don’t have any on hand, you can skip it or substitute with a tiny pinch of spirulina powder for color, though flavor will differ. The pudding will still be delicious with just mango and chia!
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How sweet is this pudding?
The sweetness mostly comes from the mango, which means it’s naturally sweet but not overpowering. You can adjust by adding your preferred sweetener to taste or leave it out altogether if you like it more tart and fresh tasting.
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Can I prepare this pudding the night before?
Yes! In fact, letting it chill overnight is my favorite way to make it because the chia seeds soak up all the liquid fully, and the flavors meld beautifully. Just keep it covered in the fridge until ready to serve.
Final Thoughts
This Vegan Mango Matcha Chia Pudding Recipe has truly become a staple in my kitchen—not only because it’s versatile and healthy, but because every spoonful feels like a little moment of joy. Whether you’re starting your day or needing an afternoon pick-me-up, this recipe is easy, delicious, and surprisingly satisfying. I can’t wait for you to give it a try and make it your own. Trust me, once you do, you’ll reach for it again and again!
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 Vegan Mango Matcha Chia Pudding is a refreshing and healthy dessert or breakfast option. Combining the antioxidant-rich matcha powder with creamy coconut milk and sweet mango, this pudding offers a deliciously smooth texture with a satisfying crunch from chia seeds. Topped with coconut flakes and fresh mint, it’s a perfect dairy-free, plant-based treat that’s quick to prepare and easy to customize.
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
- Mix Ingredients: In a medium bowl, combine the chia seeds, matcha powder, and coconut milk. Stir well to evenly distribute the matcha powder and chia seeds throughout the milk. Optionally, add honey or your preferred sweetener at this stage and mix to dissolve.
- Let Chia Seeds Expand: Allow the mixture to sit undisturbed for at least 1 hour or longer. During this time, the chia seeds will absorb the liquid and expand, thickening the mixture into a pudding-like texture.
- Prepare Serving Bowls: Once the chia pudding has fully thickened, divide the mixture into three serving bowls, filling each about halfway.
- Add Mango Layer: Distribute 2 to 3 tablespoons of chopped mango evenly over the chia pudding layer in each bowl.
- Layer Matcha-Chia Pudding: Spoon the remaining matcha-chia mixture on top of the mango pieces, filling the bowls to the top.
- Top and Garnish: Finish with a few additional chopped mango pieces, fresh mint leaves, a sprinkle of coconut flakes, and extra chia seeds for texture and visual appeal.
- Serve or Store: Serve the pudding immediately for a softer texture or cover and refrigerate for 2 to 3 hours for a firmer consistency.
Notes
- You can substitute coconut milk with almond, soy, or oat milk depending on your preference.
- Adjust sweetness by adding more honey or a different sweetener such as maple syrup or agave nectar.
- Overnight soaking (8 hours or more) will result in a thicker pudding consistency.
- For a stronger matcha flavor, increase the matcha powder slightly but be mindful of its potency.
- Enjoy this pudding cold for the best refreshing experience.
- The pudding can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 1 bowl)
- Calories: 220
- Sugar: 14g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg
