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Mango Matcha Chia Pudding Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This refreshing Mango Matcha Chia Pudding combines tropical mango puree with earthy matcha-infused chia pudding for a nutritious, vibrant layered dessert or breakfast. The pudding uses oat milk and coconut milk for creaminess, naturally sweetened with maple syrup, and enhanced with warming ground ginger. It is a no-cook, refrigerated dish that uniquely blends fruity sweetness and the slight bitterness of matcha, delivering a creamy texture with a satisfying chia seed bite.

Ingredients

Main Ingredients

  • 1 ⅔ cups Oat Milk
  • 6 tablespoons Chia Seeds
  • 5 tablespoons Maple Syrup
  • 2-3 teaspoons Matcha Powder (depending on desired matcha intensity)
  • 1 large Mango (cubed)
  • ½ teaspoon Ground Ginger
  • ⅛ teaspoon Salt
  • 1-2 tablespoons Water (optional, for thinning mango puree)
  • Approx. 1 1/3 cups Coconut Milk (divided: 2/3 cup and 1 cup)

Instructions

  1. Prepare Mango Puree: Combine the cubed mango with 2 tablespoons of maple syrup in a blender. Puree until completely smooth. If the puree is too thick for your liking, add 1-2 tablespoons of water to achieve a better consistency.
  2. Create Mango Ginger Chia Mixture: Divide the mango puree into two portions. Return ½ cup of this puree to the blender along with 2/3 cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt. Blend until well combined.
  3. Combine Mango Chia Seeds: Transfer the mango mixture to a medium bowl, add 3 tablespoons of chia seeds, and whisk thoroughly to ensure even distribution. Set aside to allow the chia seeds to begin absorbing liquid and start to gel.
  4. Prepare Matcha Mixture: In another medium bowl, whisk together 2 tablespoons maple syrup, matcha powder, a pinch of salt, and 1-2 tablespoons of coconut milk until smooth. This initial step prevents matcha clumps for uniform blending.
  5. Add Remaining Coconut Milk and Chia Seeds: Add the rest of the coconut milk to the matcha mixture and whisk well. Stir in 3 tablespoons of chia seeds and whisk again to combine thoroughly.
  6. Let Chia Mixtures Thicken: Set both the mango ginger chia and matcha chia mixtures aside for about 10 minutes to allow chia seeds to swell and thicken the mixtures.
  7. Whisk Again: After the initial thickening, whisk the mixtures once more to break up any lumps and ensure even consistency.
  8. Assemble Layers: Layer the pudding in serving glasses or bowls by first spooning in the mango ginger chia pudding, followed by the matcha chia pudding, then a final layer of the remaining mango puree on top.
  9. Chill: Cover the assembled puddings and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
  10. Serve: Garnish with fresh fruit, coconut flakes, granola, or a drizzle of coconut cream as desired before serving.

Notes

  • Adjust matcha powder amount according to your taste preference for bitterness and intensity.
  • If the mango puree or chia mixtures become too thick, add a small splash of water or milk to loosen.
  • Letting chia seeds soak longer results in a creamier, pudding-like texture.
  • This pudding is vegan and gluten-free, perfect for plant-based diets.
  • Serve chilled for the best refreshing flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion

Find it online: https://sarabaking.com/mango-matcha-chia-pudding-recipe/