Mango Matcha Chia Pudding (Vegan)
Thick, creamy and vibrant, this Mango Matcha Chia Pudding makes a delicious meal prep breakfast or snack that is naturally full of fibre and protein. It’s easy to make and is fully vegan and gluten-free.
I love chia pudding as a breakfast option and I also love my morning matcha, so this recipe combines them both into one. The base is vibrant green from the matcha powder and then I’ve served it with a creamy lemon mango puree on top. The recipe comes together in less than 10 minutes and will keep for a few days in the fridge so it’s ideal for meal prep, too. while I like to leave this overnight, the chia seeds thicken in a few hours, so you can make it the same day.
Why will I love this?
This chia pot is so good:
- Light, creamy and thick
- Naturally high in fibre and protein
- Chia seeds are a powerhouse of nutrition!
- A great caffeine boost from the matcha
- Naturally vibrant green
- Easy to make in 10 minutes or less
- Topped with lemon infused mango puree
- Everyone will love these pots
- Ideal for meal prep
- Will keep for a few days in the fridge
- Summery, fresh and delicious
- A great breakfast or snack
- Vegan, egg-free and dairy-free
- Naturally gluten-free and nut-free
- Top with other fruits, if you prefer
- Gut health with fermented yoghurt
- Chia seeds are great for the gut too
- With healthy fats and omega-3 fatty acids
If you already love the sound of this breakfast, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the chia pudding:
- Chia seeds: these are so good and swell up a lot in size.
- Thick dairy free yoghurt: I like to use thick coconut yoghurt like Cocos Organic or NUSH almond-based yoghurt. The thicker and creamier, the better.
- Lemon: the zest adds a lovely flavour.
- Plant based milk: I use soya milk but you can use your preferred milk.
- Maple syrup: to add some sweetness and this is unsweetened.
- Matcha powder: this is naturally vibrant green and adds a lovely gently caffeine boost.
- Water: to whisk into the matcha powder. This added step makes sure the matcha mixes evenly with the chia seeds.
- Mango: blend this up with some lemon zest to a puree.
- Pistachios: to add some crunch on top. You can swap these for seeds or coconut flakes.
Is this gluten-free and nut-free?
This is naturally gluten-free and leave off the pistachios to keep it nut-free.
How do I make this?
This breakfast is ready in a few steps:
- Mix together the chia seeds and ingredients: until thick and creamy.
- Whisk the matcha and water: and pour into the chia mix.
- Leave the matcha chia pudding in the fridge: to thicken.
- Blend the mango and lemon together: to make a puree.
- Spoon the chia pudding into jars: and top with some more yoghurt and the mango.
How long will it last?
This mix will keep for a few days in the fridge in a sealed container.
What other recipes can I try?
For more breakfast pots:
- Chocolate Cherry Black Forest Overnight Oats
- Mango and Pineapple Chia Pudding
- Matcha and Blueberry Overnight Oats
- PB&J Overnight Oats
- Matcha Pistachio Coconut Chia Oat Pudding
Mango Matcha Chia Pudding (Vegan)
Thick, creamy and vibrant, this Mango Matcha Chia Pudding makes a delicious meal prep breakfast or snack that is naturally full of fibre and protein. It’s easy to make and is fully vegan and gluten-free.
Ingredients
For the Chia Pudding:
- 120g thick dairy-free yoghurt
- ¼ lemon, zested
- 4 tbsp chia seeds
- 300ml plant-based milk
- 1-2 tbsp maple syrup, optional
- 2 tsp matcha powder
- 60ml lukewarm water
For the Mango:
- 1 mango, 160g fruit (plus extra)
- ½ lemon, zested
- Extra yoghurt, pistachios
Instructions
- Make the chia pudding. Add the yoghurt, lemon zest, chia seeds, milk and maple syrup to a bowl and whisk well.
- Sift the matcha into a bowl/large mug and then add the lukewarm water. Use a matcha whisk to blend and whisk to a frothy mix.
- Now pour the matcha into the chia and continue to whisk until fully incorporated.
- Cover and leave for 4 hours or overnight (this will last for 203 days in the fridge).
- Add the mango fruit and lemon to a blender and process until smooth. Store this in a sealed container for 2-3 days in the fridge.
- To serve, spoon the chia pudding into two jars and top with some yoghurt, the mango puree and then some fresh mango and pistachios, if you like. Enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Mango Matcha Chia Pudding so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With mango matcha love x
p.s. this recipe was first made with Naturale Bio and their matcha and chia seeds but this blog post is not sponsored.
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