There’s something so fresh and vibrant about this Matcha Chia Pudding with Mango Recipe that instantly makes breakfast feel like a little celebration. The creamy texture combined with the earthy matcha and sweet mango is pure magic—and it’s surprisingly easy to whip up ahead of time for busy mornings or a refreshing snack.

Two clear glass cups are filled with two layers. The bottom layer is a green chia pudding with visible chia seeds, showing a slightly bumpy and pudding-like texture. The top layer consists of bright yellow mango cubes, neatly piled on the chia pudding. The cups are placed on a white marbled surface with a soft beige cloth nearby, and two metal spoons lie beside them. The scene is bright and clean, emphasizing the fresh look of the food 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

What really drew me to this Matcha Chia Pudding with Mango Recipe is how it strikes the perfect balance between healthy and indulgent. I’ve made it countless times, and it’s become my go-to for those days when I want a treat that feels nourishing rather than heavy. Plus, it’s so customizable, you’ll find your favorite combo in no time.

Simple & Fast: Takes just minutes to mix and a few hours to chill—giving you more time to relax or prep other meals.
Wholesome Ingredients: Loaded with chia seeds and matcha, it’s packed with antioxidants, fiber, and good fats.
Refreshing Flavor: That tropical mango adds a natural sweetness that makes every spoonful feel fresh and vibrant.
Versatile & Customizable: Use different fruits, sweeteners, or toppings to keep this recipe exciting and personalized.

Ingredients & Why They Work

The beauty of this Matcha Chia Pudding with Mango Recipe lies in its simplicity and harmony of flavors. Each ingredient not only tastes great but plays a special role in texture, nutrition, or taste. When shopping, I always look for high-quality matcha powder since it makes a noticeable difference in flavor and vibrancy.

Flat lay of a small pile of green matcha powder on a white ceramic plate, a small white bowl filled with tiny black chia seeds, a small white bowl with clear agave nectar, a small white bowl of pure vanilla extract, two whole brown eggs with clean shells, a pinch of coarse salt on a white ceramic dish, a small white bowl of unsweetened almond milk, fresh vibrant yellow mango slices arranged neatly on a white plate, and a small white bowl of golden toasted coconut flakes, all ingredients fresh and natural, perfectly balanced and symmetrical, 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 light, dairy-free base that lets the matcha shine without overpowering the pudding.
Chia seeds: The star thickener that creates that perfect pudding texture while adding fiber and healthy omega-3s.
Green tea matcha powder: Offers a subtle earthy taste and a gentle caffeine boost to start your day right.
Pure vanilla extract: Balances the matcha with a touch of sweetness and warmth.
Pinch of salt: Enhances the overall flavors and prevents the pudding from tasting flat.
Agave nectar (or maple syrup): Adds natural sweetness without overpowering the delicate matcha flavor.
Fresh mango: The tropical, juicy topping that brings bright sweetness and a pop of color.
Sweetened toasted coconut flakes: Optional for an extra crunchy texture and subtle nutty flavor.

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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 love tweaking this recipe depending on my mood or what’s in season. The scale of sweetness is totally up to you, and swapping the mango for other fruits keeps it from getting boring. Don’t be shy about experimenting—this pudding is a blank canvas ready for your creative touch.

Variation: One of my favorite twists is adding a dollop of coconut yogurt for even creamier texture and tangy flavor—it’s like a little tropical dessert in a jar.
Dietary tweaks: Use coconut or oat milk if you prefer different plant-based options; each changes the flavor profile just slightly but beautifully.
Seasonal swap: Try berries or diced peaches when mango isn’t available—you’ll still get that juicy sweetness with a new twist.

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

Two clear glasses are filled with three layers: the bottom two layers are a thick, greenish pudding mixed with tiny round seeds, giving a bumpy texture, and the top layer is made of bright yellow cubed fruit pieces placed neatly. The glasses sit on a light, cream-colored cloth that is softly folded on a white marbled surface. Next to the glasses, two shiny silver spoons lie side by side. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Mix your magic base

Grab a medium mixing bowl and whisk together the almond milk, chia seeds, matcha powder, vanilla extract, a pinch of salt, and agave nectar until everything is well incorporated. Don’t worry if the matcha feels a bit clumpy at first—give it a few good stirs, and it will blend smoothly. You want to make sure the chia seeds are evenly distributed to avoid clumping later on.

Step 2: Chill and thicken

Cover your bowl and pop it in the fridge for at least 4 hours, or overnight if you can. The chia seeds will soak up the liquid and create that luscious pudding texture. When you check back, give it a good stir to break up any clumps and make sure it’s creamy and smooth.

Step 3: Serve with fresh mango and more

Spoon your thickened pudding into bowls or jars, then top with fresh cubes of mango for a tropical punch. I also love sprinkling on toasted coconut flakes for a little crunch and extra flavor contrast. This step really brings the pudding to life with color and texture!

Top Tip

After making the Matcha Chia Pudding with Mango Recipe a bunch of times, I’ve learned a few small tricks that really make a difference in the outcome. These have saved me from the all-too-common clumpy chia problems and boosted flavor every time.

Use a whisk: When mixing your ingredients, whisk vigorously to break up matcha clumps and evenly coat chia seeds.
Don't skip stirring after chilling: The pudding can settle unevenly; a good stir wakes it up and smooths the texture.
Balance sweetness late: Start with less sweetener—you can always add more after it chills to suit your taste.
Pick ripe mangoes: For that perfect juicy sweetness, ripe mangoes make all the difference in topping quality.

How to Serve Matcha Chia Pudding with Mango Recipe

matcha chia pudding - Serving Suggestion

Garnishes

For me, the toasted coconut flakes are a must—they add that lovely chewy crunch and a subtle sweetness that plays so well against the creamy pudding and bright mango. If you’re feeling fancy, a sprinkle of crushed pistachios or a few fresh mint leaves really elevate the presentation and add an unexpected flavor twist.

Side Dishes

This pudding is so versatile it works great alongside a warm breakfast sandwich or even a light green smoothie. Sometimes I keep it simple and enjoy it with a hot cup of jasmine tea—there’s something about the warm tea and chilled pudding pairing that’s just pure comfort.

Creative Ways to Present

For special occasions, I like serving this pudding layered in clear glasses with alternating mango cubes and a drizzle of honey or chia jelly on top. It looks stunning and makes a beautiful centerpiece for brunch. You could also add edible flowers or a dusting of extra matcha powder for that wow factor.

Make Ahead and Storage

Storing Leftovers

I usually keep the pudding covered in an airtight container in the fridge, where it stays fresh and creamy for up to 4 days. Just remember to stir it back to life before serving, since chia pudding can thicken further over time.

Freezing

Freezing chia pudding isn’t my favorite because the texture can get a bit grainy after thawing. But if you do freeze it, thaw overnight in the fridge and stir gently; sometimes adding a splash of milk helps bring it back.

Reheating

This pudding is best enjoyed cold, so I don’t usually reheat it. However, if you want it a bit warmer, let it sit out for a bit or add a splash of warm milk and stir to soften the texture without overheating.

Frequently Asked Questions:

Can I use regular milk instead of almond milk?

Absolutely! You can use any milk you prefer—dairy, oat, coconut, or soy—all work great and just slightly change the flavor and creaminess.

How do I prevent chia seeds from clumping?

Whisk your mixture really well at the start and give it a good stir after chilling. Using a whisk or a fork helps evenly disperse chia seeds and stops them from bunching together.

Can I prepare this pudding the night before?

Yes! In fact, prepping it the night before is perfect since it needs several hours to thicken. Just mix, cover, and refrigerate, and it’ll be ready for morning.

Is matcha powder necessary?

Matcha gives this pudding its signature earthy flavor and antioxidant boost. You could omit it for a plain chia pudding, but the unique taste and health benefits are definitely worth including.

Final Thoughts

Making this Matcha Chia Pudding with Mango Recipe has quickly become one of my favorite little rituals. It’s like a tiny green hug for your body that tastes delightful and feels so satisfying without being heavy. I’m excited for you to try it and find your own way to enjoy this simple, nourishing treat—it’s the kind of recipe you’ll come back to again and again.