There's something just undeniably refreshing about the combo of creamy, slightly earthy matcha with the tropical sweetness of mango — that's exactly why this Matcha Chia Pudding with Mango Recipe has become a favorite quick treat to whip up. It’s nourishing, easy, and oh-so-satisfying when you want a light breakfast or luscious snack.

Two clear glasses show a dessert with two layers each on a white marbled surface. The bottom layer is green with visible chia seeds making a thick, pudding-like texture. Topping this is a bright yellow layer of soft mango cubes. A beige cloth is draped beside the glasses, and two shiny silver spoons lie to the side. The light is soft and natural, highlighting the freshness of the mango cubes and the texture of the chia 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 have a soft spot for chia puddings because they’re the perfect blend of nutrition and ease, plus the matcha adds that lovely calm energy boost. This recipe combines bright mango with the subtle depth of green tea for a balanced, energizing treat you can feel good about.

Super Simple Prep: Just mix, chill, and top – no complicated steps or fancy gadgets needed.
Nutrient-Packed: Chia seeds bring fiber and omega-3s, while matcha offers antioxidants and a gentle caffeine lift.
Customizable Flavor: You can easily swap in your favorite fruits or sweeteners to make it your own.
Versatile Meal Option: Perfect for breakfast, a midday snack, or even a guilt-free dessert when you want something light but satisfying.

Ingredients & Why They Work

Each ingredient here plays a purposeful role, making the pudding taste great, feel creamy, and stay wholesome. Don’t shy away from quality matcha powder—it really makes a difference in the flavor. And fresh mango? A little tropical sunshine that perfectly offsets the matcha’s earthiness.

Flat lay of a small mound of pale green matcha powder, a small white ceramic bowl filled with glossy black chia seeds, a larger white ceramic bowl of smooth almond milk, two whole brown eggs with clean shells, a small white ceramic bowl containing clear agave nectar, a small white ceramic bowl of pure vanilla extract, a pinch of coarse sea salt scattered neatly on the white surface, a small pile of bright golden mango cubes, and a small white ceramic bowl filled with toasted coconut flakes, all arranged in perfect symmetry 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: A smooth and light base to keep calories low but creaminess high; feel free to use your preferred milk.
Chia seeds: They soak up the liquid and turn into a jelly-like texture giving you that pudding consistency packed with fiber.
Green tea matcha powder: This adds antioxidants and that signature bright, subtly grassy flavor that lifts the whole dish.
Pure vanilla extract: Balances the matcha with a warm aromatic note.
Pinch of salt: Enhances all those flavors even in a sweet pudding.
Agave nectar (or maple syrup): Natural sweetener that’s gentle and doesn’t overpower the other tastes.
Fresh fruit (mango or kiwi): I love how mango adds juicy sweetness and beautiful color.
Sweetened toasted coconut flakes (optional): Gives a crunchy, tropical finish that makes it more indulgent.

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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

One of the best parts about the Matcha Chia Pudding with Mango Recipe is how easy it is to tailor it to your tastes or what you have on hand. I often swap mango for kiwi or mixed berries depending on the season, and sometimes I play with the sweetener if I’m feeling adventurous.

Variation: Once, I tried stirring in a handful of finely chopped mint leaves before chilling. The fresh twist was surprisingly refreshing and paired beautifully with mango.
Dairy-Free Swap: If you want a creamier texture, coconut milk works wonders but watch the sweetness you add.
Protein Boost: Adding a scoop of your favorite plant-based protein powder to the mix can transform this into a post-workout snack.

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

Two clear glasses filled with a greenish chia pudding layer that has a textured, bumpy surface from the seeds, topped with bright yellow cubed mango pieces. The glasses sit on a white marbled surface with a cream-colored cloth softly folded beside them. Two silver spoons are placed nearby, slightly overlapping. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk it all Together

I start by pouring almond milk into a medium bowl and then whisking in the matcha powder until smooth—this helps avoid clumps of the green tea powder. Then I add the chia seeds, vanilla extract, salt, and sweetener. Stir everything well to combine. Remember, the matcha wants to stay well dispersed for that beautiful color and flavor.

Step 2: Chill and Let Magic Happen

Cover the bowl and pop it in the fridge for at least 4 hours, preferably overnight. This is where those chia seeds absorb the milk and expand, turning into that luscious pudding texture we’re after. If you’re in a rush, stirring it once halfway through chilling helps prevent clumping and encourages even thickening.

Step 3: Serve and Garnish with Mango

Before serving, give the pudding a good stir to smooth it out. Spoon it into individual bowls or jars, then top with fresh diced mango and toasted coconut flakes if you’re feeling fancy. The contrast in texture and taste just elevates the whole experience.

Top Tip

Over the years, I’ve learned that getting the right texture with chia pudding can be a bit tricky, but a few simple tricks make all the difference. These tips helped me create the best Matcha Chia Pudding with Mango Recipe every time I make it.

Whisk the Matcha First: Dissolve matcha powder in the milk before adding chia seeds to avoid lumps.
Stir Halfway: Give the pudding a stir after 2 hours in the fridge to evenly distribute the chia seeds and prevent clumping.
Sweetness Balance: Start with less agave or maple syrup and adjust after chilling—you can always add a touch more, but it’s hard to take sweetness away.
Keep it Cold: Chilling overnight leads to the creamiest texture, so plan ahead when you can.

How to Serve Matcha Chia Pudding with Mango Recipe

matcha chia pudding - Serving Suggestion

Garnishes

I love topping mine with juicy mango cubes because they add fresh sweetness and a tropical burst, but toasted coconut flakes bring that perfect little crunch I adore. Sometimes I'll sprinkle a few goji berries or even a drizzle of almond butter for extra oomph.

Side Dishes

This pudding pairs wonderfully with a warm cup of green tea or a light avocado toast if you’re making it part of a breakfast spread. For a snack, I sometimes enjoy it alongside a handful of nuts or a scoop of Greek yogurt if I want extra protein.

Creative Ways to Present

For brunch parties, I’ve served this Matcha Chia Pudding with Mango Recipe layered in glass jars with granola and fresh berries, turning it into a beautiful parfait. Adding edible flowers or a sprig of mint really makes it special and eye-catching.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight glass containers in the fridge, and it keeps great for up to 3 days. The pudding might thicken a bit more over time, so just stir in a splash of almond milk before serving to loosen it up if needed.

Freezing

I don’t recommend freezing this pudding since the chia seeds expand in liquid and freezing can alter the texture, making it less pleasant. It’s best enjoyed fresh or within a few days from the fridge.

Reheating

This pudding tastes best chilled, so I don’t reheat it. If you want it a tad warmer, just let it sit at room temperature for a few minutes before eating. It’s naturally so creamy and flavorful that cold serving really highlights every note.

Frequently Asked Questions:

Can I use other types of milk for the Matcha Chia Pudding with Mango Recipe?

Absolutely! Almond milk is lovely for its lightness but you can swap in coconut, oat, soy, or dairy milk depending on your preference or dietary needs.

How long should I soak the chia seeds to get the right pudding texture?

Ideally, leave the mixture in the fridge for at least 4 hours or overnight. If you’re impatient, stirring it once during the chilling helps, but the longer the chia seeds absorb the liquid, the creamier the pudding becomes.

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

Yes! In fact, it tastes best when made ahead since it needs time to thicken, making it a perfect overnight breakfast or grab-and-go snack.

What substitutions can I make if I don’t have matcha powder?

If you don’t have matcha, you can try using finely ground green tea leaves or spirulina powder, but the flavor and color will be different. The matcha really gives this recipe its unique taste, so it’s worth hunting down if you can.

Final Thoughts

This Matcha Chia Pudding with Mango Recipe holds a special place in my weekly routine—it's nutritious, delightful, and effortlessly beautiful. I genuinely recommend you try this recipe to discover how simple ingredients can create such a delightful, energizing treat. Trust me, once you taste that creamy matcha paired with juicy mango, it might just become your go-to quick healthy indulgence too!