There’s something truly soothing about the vibrant green hue and smooth texture of this Matcha Chia Pudding with Mango Recipe. It’s a delightful little powerhouse dessert or snack that blends creamy chia pudding with the fresh, tropical burst of mango—perfect anytime you want a nourishing treat that's easy to whip up.

Two clear glasses sit on a white marbled surface, each filled with two layers: a bottom layer of greenish chia pudding with visible small seeds giving a textured look, and a top layer of bright yellow mango cubes placed neatly in a small heap. Nearby, two silver spoons rest side by side, and a soft white cloth is casually draped to one side, adding a cozy feel to the scene. The lighting is bright and natural, highlighting the fresh colors of the mango and the pudding. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Matcha Chia Pudding with Mango Recipe
Top Tip
How to Serve Matcha Chia Pudding with Mango Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Matcha Chia Pudding with Mango Recipe

Why You'll Love This Recipe

I genuinely get excited about this Matcha Chia Pudding with Mango Recipe because it feels like such a treat without being heavy or complicated. The flavors are fresh and inviting, and it’s incredibly versatile—plus, it keeps well, which means you can enjoy it on busy mornings or midday when you need a little boost.

Superfood Powerhouse: This recipe combines antioxidant-rich matcha and fiber-packed chia seeds to help keep you energized and satisfied.
Simple Ingredients: You probably already have everything on hand, making it an easy go-to for quick prepping.
Refreshing Tropical Twist: Ripe mango adds just the right amount of natural sweetness and bright flavor that balances the earthiness of matcha.
Make-Ahead Friendly: Prepare it the night before and wake up to a ready-to-eat, nutritious breakfast or snack that feels special.

Ingredients & Why They Work

When you look at the ingredients for this Matcha Chia Pudding with Mango Recipe, everything feels intentional and wholesome. Each element complements the others in both flavor and nutrition, while remaining kind to your kitchen budget.

Flat lay of a small white ceramic bowl of pale green matcha powder, a small white ceramic bowl filled with tiny black chia seeds, a small white ceramic bowl containing smooth light brown agave nectar, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl holding unsweetened almond milk, a pinch of salt displayed as fine grains scattered neatly, a whole ripe mango sliced into fresh bright yellow cubes arranged on a simple white plate, and a small white ceramic bowl of toasted coconut flakes with a golden brown hue, all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened almond milk: Provides a smooth, creamy base without overpowering the pudding’s flavors; you can swap for any plant-based or dairy milk depending on your preference.
Chia seeds: These are the magic behind the pudding’s texture—they soak up liquid and create that satisfying gel consistency while delivering fiber and omega-3s.
Matcha powder: Offers a subtle caffeine kick and earthy flavor, plus those vibrant green antioxidants.
Pure vanilla extract: Heightens all the flavors and adds a warm, sweet fragrance.
Salt (pinch): Just a tiny pinch balances the sweetness and enhances the other ingredients.
Agave nectar or maple syrup: Natural liquid sweeteners that blend easily, adding sweetness without overpowering the brightness of mango and matcha.
Fresh fruit (mango or kiwi): Fresh fruit toppings add juicy texture and a pop of color, plus natural sweetness.
Sweetened toasted coconut flakes: These lend a crunchy, tropical flair that contrasts beautifully with the smooth pudding.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this recipe as a delicious base that you can easily tweak to suit your mood, season, or what you have on hand. Personal touches make it feel less like a set formula and more like your own kitchen creation.

Variation: One of my favorite twists is to swap mango for ripe kiwi or pineapple when I want a tangier punch. It’s equally delightful and keeps things fresh seasonally.
Dairy Swap: Feel free to use coconut milk for extra creaminess or oat milk for a mild, slightly sweet base.
More Sweetness: If you prefer sweeter puddings, just nudge up the agave nectar gradually and taste as you go.
Superfood Boost: Adding a sprinkle of hemp seeds or a dash of cinnamon can layer in new textures and flavors.

Step-by-Step: How I Make Matcha Chia Pudding with Mango Recipe

The image shows two clear glass cups filled with two layers; the bottom and bigger layer is a greenish, creamy chia seed pudding with a textured appearance from the chia seeds, topped with evenly cut bright yellow mango cubes. The cups sit on a white marbled surface with a soft cream-colored cloth near their base. Two silver spoons rest beside the glasses, catching light on their shiny surfaces. The setting is bright, with soft natural light highlighting the colors and textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Magic

Start by whisking together your almond milk, chia seeds, matcha powder, vanilla extract, pinch of salt, and agave nectar in a medium mixing bowl. It’s key to whisk well, breaking up any clumps of matcha powder so your pudding turns out smooth and vibrant. I usually give it at least a good minute of stirring.

Step 2: Chill and Let it Set

Cover the bowl with plastic wrap or a lid and pop it in your fridge for 4 to 6 hours. This step is crucial because the chia seeds soak up the liquid and turn the mixture thick and pudding-like. I find leaving it overnight makes mornings effortless and extra creamy.

Step 3: Stir and Serve

Once your pudding has set, give it a good stir to break up any clumps that may have formed. Then spoon it into serving bowls and top generously with fresh mango cubes and toasted coconut flakes. I love how the coconut adds a little crunch—it’s a perfect contrast to the creamy pudding.

Top Tip

From my experience, nailing the texture is the real secret to loving this pudding. Sometimes chia can clump up or the matcha doesn’t blend smoothly, but a few quick steps make all the difference.

Whisk Vigorously: Use a small whisk or fork to break up any matcha lumps immediately after mixing.
Stir After Setting: After chilling, stir the pudding well to redistribute any chia seeds that settled.
Cover Properly: Use an airtight cover to prevent the pudding from absorbing fridge odors and drying out around the edges.
Sweetness Check: Sweeten gradually—tastes develop and intensify after chilling, so start with less and add more if needed.

How to Serve Matcha Chia Pudding with Mango Recipe

Garnishes

I usually keep it simple and classic with just fresh mango chunks and sweet toasted coconut flakes for that tropical vibe. But sometimes, I'll toss on some fresh mint leaves or a handful of blueberries to add a pop of color and freshness. A light sprinkle of toasted almonds or pumpkin seeds adds crunch if I’m craving texture variation.

Side Dishes

To make it a more substantial snack or light breakfast, I like pairing this pudding with a crisp green salad or a small side of nut butter toast. Sometimes a mug of herbal tea or iced matcha latte alongside creates a cozy, balanced setup.

Creative Ways to Present

For a special brunch or gathering, I’ve served this Matcha Chia Pudding with Mango Recipe in clear glass jars or mini mason jars layered with mango puree and topped with edible flowers. It’s a real crowd-pleaser and looks way fancier than the minimal effort involved!

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding in airtight containers in the fridge for up to 3 days. If it thickens more than I want, a quick stir with a splash of almond milk refreshes it perfectly. It holds up really well, making it ideal for prepping breakfasts in advance.

Freezing

Freezing isn’t usually what I do with this pudding because chia seeds can get a bit gelatinous and grainy after thawing. I’d recommend enjoying it fresh or refrigerated instead to keep the texture spot on.

Reheating

This is best enjoyed cold or at room temperature, so I don’t reheat it. If you want a warmer version, try warming the almond milk gently before mixing the pudding (skip the chia soak), but you’ll lose the classic pudding texture.

Frequently Asked Questions:

Can I use a different milk instead of almond milk in this recipe?

Absolutely! You can use any milk you prefer, such as oat, coconut, soy, or even dairy milk. Just keep in mind that the flavor and creaminess might vary slightly depending on your choice.

How do I prevent the chia seeds from clumping in the pudding?

Whisking the pudding mixture thoroughly right after combining the ingredients is key. Also, stirring the pudding again after it has chilled helps redistribute the chia seeds evenly and breaks up clumps.

Can I prepare this Matcha Chia Pudding with Mango Recipe ahead of time?

Yes! It actually tastes better after chilling for several hours or overnight. Preparing it a day ahead makes your mornings super easy and gives the chia seeds ample time to fully absorb the liquid and thicken.

What can I use instead of agave nectar or maple syrup?

You can substitute honey, date syrup, or coconut sugar dissolved in a bit of warm water. Just adjust the amount to your desired sweetness level, and remember that some alternatives may affect the flavor slightly.

Final Thoughts

I’ve made this Matcha Chia Pudding with Mango Recipe more times than I can count, and it never gets old. It’s comforting yet refreshing, and somehow always manages to brighten my day with its pretty green glow and tropical notes. I encourage you to keep it on your radar for a nourishing breakfast, snack, or even dessert. Once you try it, I think you’ll find it’s one of those recipes you want to keep in your rotation—easy, adaptable, and genuinely delicious.