If you’re looking for a fresh, vibrant, and oh-so-healthy treat, this Vegan Mango Matcha Chia Pudding Recipe is going to become your new obsession. I absolutely love how this pudding marries the tropical sweetness of ripe mango with the earthy, calming notes of matcha, all perfectly balanced with creamy coconut milk and the satisfying texture of chia seeds. Whether you’re starting your day or craving a delicious snack, this recipe is simple, delightful, and packs a punch of nutrition—and I can’t wait to share it with you!

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Why You’ll Love This Recipe

Super Nutritious: Chia seeds, matcha, and mango make a powerhouse combo for energy and antioxidants.
Easy to Make: Just mix, wait, and layer—no fancy equipment or complicated steps.
Customizable: You can swap milk or sweeteners to fit your taste or dietary needs.
Beautiful & Flavorful: The vibrant green matcha and golden mango look stunning and taste even better.

The image shows two clear glass cups filled with three layers. The bottom layer is a pale green creamy chia pudding with visible chia seeds. The middle layer consists of bright orange fresh mango cubes scattered throughout. The top layer has smaller mango pieces and is sprinkled with white coconut flakes and small seeds. A fresh green mint leaf decorates the top layer of each cup. The cups are placed on a white marbled surface with a blurred beige background. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Mango Matcha Chia Pudding, healthy vegan chia pudding, tropical mango chia pudding, plant-based matcha dessert, vegan breakfast parfait

Ingredients You’ll Need

This Vegan Mango Matcha Chia Pudding Recipe relies on simple and wholesome ingredients that blend together brilliantly. The key is fresh mango for that juicy sweetness and good quality matcha powder to get that authentic green tea flavor just right.

Flat lay of small white ceramic bowls containing raw chia seeds, bright green matcha powder, creamy coconut milk, and delicate white coconut flakes, a large peeled mango cut into vibrant golden cubes, fresh mint leaves with bright green hues arranged neatly, all ingredients fresh and natural, 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 - Vegan Mango Matcha Chia Pudding, healthy vegan chia pudding, tropical mango chia pudding, plant-based matcha dessert, vegan breakfast parfait

Chia Seeds: These tiny seeds soak up liquid and create that perfect pudding texture while giving you fiber and omega-3s.
Large Mango: Use ripe, sweet mangoes for the best flavor and natural sweetness—no added sugar needed.
Matcha Powder: Choose ceremonial or culinary grade matcha; it makes a big flavor difference!
Coconut Milk: I prefer canned coconut milk for creaminess, but any plant milk works fine if you want it lighter.
Honey (optional): I like a touch of natural sweetness, but you can skip it or replace with maple syrup or agave.
Coconut Flakes (for topping): Adds a nice crunch and tropical flair to your pudding.
Mint Leaves (for garnish): Adds freshness and a pop of color, plus a lovely herbal note.
Extra Chia Seeds (for sprinkling): For garnish and texture contrast.

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.

Variations

One thing I adore about this Vegan Mango Matcha Chia Pudding Recipe is how easy it is to personalize. I’ve played around with different milks and sweeteners, and you might find one combo you love even more than mine.

Sweetener-Free: When I skip the honey, the natural sweetness from the mango is enough, especially with ultra-ripe fruit.
Alternative Milks: Almond, oat, or soy milk works great if you want a lighter or neutral base instead of coconut.
Superfood Boosts: Try adding a teaspoon of cacao nibs or hemp seeds for an extra nutrient kick and crunch.
Spiced Version: A pinch of cinnamon or ginger pairs surprisingly well if you want to mix up the flavor.

How to Make Vegan Mango Matcha Chia Pudding Recipe

Step 1: Mix and Expand Those Chia Seeds

Start by combining your chia seeds, matcha powder, and coconut milk in a medium bowl. Give it a good stir until the matcha dissolves and the seeds start to spread out evenly. I usually let this sit for at least an hour at room temperature or pop it in the fridge overnight. This gives the chia seeds time to swell up and thicken nicely—don’t rush this step because patience rewards you with the best texture.

Step 2: Layer the Pudding and Mangos

Once the chia pudding is thick and set, it’s time to assemble! Spoon half of the pudding into your serving bowls. Then, add a layer of about 2-3 tablespoons of chopped mango. Follow that with the rest of the pudding and top it off with more mango pieces. I like to finish by sprinkling coconut flakes, extra chia seeds, and a fresh mint leaf on top. It really elevates the look and the flavor.

Step 3: Chill or Serve Right Away

You can enjoy this pudding immediately if you prefer it slightly softer, but letting it chill for 2-3 hours in the fridge firms it up beautifully and allows the flavors to meld together. Try both ways and see what you like best!

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Pro Tips for Making Vegan Mango Matcha Chia Pudding Recipe

Even Mixing: I learned to whisk the matcha powder into the milk before adding chia seeds so it dissolves perfectly without clumps.
Taste-Test Sweetness: Mango sweetness varies by season, so always taste and adjust sweetener accordingly.
Chia Seed Expansion: If the pudding is too thick after chilling, just stir in a splash more milk to loosen it up gently.
Fresh Mango Timing: Add mango layers fresh before serving to avoid sogginess but if preparing ahead, keep mango separate till ready to serve.

How to Serve Vegan Mango Matcha Chia Pudding Recipe

Vegan Mango Matcha Chia Pudding Recipe - Serving

Garnishes

I always finish this pudding with a sprinkle of toasted coconut flakes and a few extra chia seeds for crunch. A fresh mint leaf on top adds a pop of color and a refreshing aroma that balances the earthiness of matcha beautifully.

Side Dishes

Since this pudding is light but filling, I pair it with simple sides like fresh fruit salad, a handful of raw nuts, or a slice of whole-grain toast spread with almond butter. It makes a perfect balanced breakfast or satisfying snack.

Creative Ways to Present

I’ve found serving this pudding in mini mason jars with layered mango chunks and a sprig of mint works great for brunch gatherings. You can even top it with edible flowers to impress guests visually and make it feel extra special.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover pudding in airtight containers in the fridge for up to 3 days. Just store the mango topping separately if possible to keep it fresh and juicy.

Freezing

Freezing isn’t my go-to because chia pudding texture changes when frozen, becoming a bit icy and less creamy. But if you want, freeze in small portions and thaw in the fridge overnight.

Reheating

This pudding is best enjoyed chilled, so I usually don’t reheat it. If you want to warm it slightly, let it come to room temperature or add a splash of warm milk and stir gently.

FAQs

Can I use other fruits instead of mango in this Vegan Mango Matcha Chia Pudding Recipe?

Absolutely! While mango adds amazing tropical sweetness and pairs beautifully with matcha, fruits like kiwi, pineapple, or even berries can be delicious substitutes. Just keep in mind how juicy or tart they are, as it might affect the overall flavor balance.
Is matcha powder necessary for the flavor in this recipe?

Matcha gives the pudding its signature earthy, slightly grassy flavor and beautiful green hue. You could leave it out if you want a plain mango chia pudding, but you’ll miss that unique twist this recipe is known for.
How do I make this pudding if I only have instant matcha or green tea powder?

Instant matcha powder can work, but the flavor might be less vibrant or a bit bitter. If using regular green tea powder, the consistency and taste won’t match matcha’s richness. For the best taste, it’s worth investing in good quality matcha powder.
Can I prepare this Vegan Mango Matcha Chia Pudding Recipe the night before?

Yes! In fact, prepping it the night before lets the chia seeds fully absorb the liquid, giving a creamier pudding. Just keep mango pieces separate until serving to avoid sogginess.
What’s the best kind of chia seeds to use?

I recommend using white or black chia seeds—they’re pretty much interchangeable. Just make sure they’re fresh (check the expiration date) and from a reputable brand to ensure good texture and flavor.

Final Thoughts

I hope you give this Vegan Mango Matcha Chia Pudding Recipe a try soon—it’s become a staple in my kitchen for good reason. It’s light enough to enjoy any time but filling enough to keep you fueled, and the flavors constantly get rave reviews from friends and family. Plus, it’s effortlessly beautiful to serve. Whether for a quick breakfast, snack, or dessert, it really feels like a little splash of sunshine in a bowl. Can’t wait to hear what you think once you make it!

Vegan Mango Matcha Chia Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 94 reviews

Author: Megane
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 1 hour 5 minutes
Yield: 3 servings
Category: Dessert
Method: No-Cook
Cuisine: Fusion
Diet: Vegan

Print Recipe

Description

This Vegan Mango Matcha Chia Pudding is a refreshing and nutritious dessert or breakfast option. Combining the antioxidant-rich matcha powder with creamy coconut milk, sweet ripe mangoes, and nutrient-dense chia seeds, this recipe offers a perfect blend of flavors and textures. It’s easy to prepare, naturally vegan, and can be sweetened to taste, making it a healthy treat for any time of day.

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 (any milk of choice can be used)
1/4 Tsp Honey (optional, can use any sweetener or skip)

Toppings

Coconut Flakes
Mint Leaves
Additional Chia Seeds

Cook Mode Prevent your screen from going dark

Instructions

Mix Ingredients: In a medium bowl, combine the chia seeds, matcha powder, and coconut milk. Stir well to ensure everything is evenly mixed, then let the mixture sit for 1 hour or more so the chia seeds can absorb the liquid and expand.
Prepare Serving Bowls: Once the chia seeds have fully expanded, transfer the mixture into 3 serving bowls, filling them halfway.
Add Mango Layer: Spoon about 2-3 tablespoons of chopped mango on top of the chia pudding layer in each bowl.
Fill Remaining Layer: Add more of the matcha-chia pudding mixture on top to fill the bowls to the top.
Top and Garnish: Add a few more chopped mango pieces and a mint leaf to each bowl. Finally, sprinkle with coconut flakes and additional chia seeds for texture and visual appeal.
Serve or Store: Serve immediately or cover the bowls and refrigerate for 2-3 hours to chill and firm up further.

Notes

To keep the pudding strictly vegan, omit the honey or substitute with a vegan sweetener like maple syrup or agave nectar.
The pudding can be prepared overnight for a quick grab-and-go breakfast.
Use any plant-based milk like almond, soy, or oat milk if preferred over coconut milk.
Adjust sweetness according to taste or omit completely for a more natural flavor.
Chill time helps improve texture but serving immediately results in a looser consistency.