When the weather starts to warm up, I love reaching for something light, cool, and refreshing. That’s exactly why I made this Mango Matcha Chia Pudding! It’s bright, creamy, and bursting with flavor. The matcha brings a gentle earthy vibe, while the mango puree adds sweet tropical sunshine. It’s pretty, healthy, and feels like a mini spa moment in a glass!

You only need a few ingredients, and it’s super easy to make ahead for breakfast or a snack. Plus, the layers make it look extra fancy even though it’s really simple to put together.

Method

1. Make the Matcha Chia Pudding

To start, grab a mixing bowl or a jar with a lid. Add 3 tablespoons of chia seeds, 1 tablespoon of unsweetened coconut flakes, and 1 teaspoon of ceremonial grade matcha to the container. Then pour in ⅔ cup of your favorite milk I used macadamia milk for a creamy, nutty base. Add your sweetener of choice here; I used local honey for a floral touch, but maple syrup also works beautifully. Stir the mixture really well to make sure the matcha blends evenly and the chia seeds are fully coated. Let the mixture sit for about 5 minutes, then give it another good stir. This second stir is important it helps prevent the chia seeds from clumping at the bottom. Once it’s mixed, cover the container and refrigerate it for at least 3 hours or overnight. The chia seeds will soak up the liquid and turn into a thick, pudding-like texture.

2. Blend the Mango Puree

While your chia pudding chills, you can prepare the mango layer. Take 2 ripe mangoes, peel and chop them, and toss them into a blender. Add a splash of vanilla bean paste or vanilla extract for depth of flavor, and a splash of coconut water to help everything blend smoothly. Blend the mixture until it’s completely smooth and creamy. You want a silky consistency with no chunks, so blend a bit longer if needed. Set this mango puree aside in the fridge until you’re ready to assemble.

3. Layer It Up

Once your chia pudding has set and thickened, it’s time to bring it all together. Grab a clear glass or jar you’ll want something that shows off the beautiful green and golden layers. Start by spooning a layer of the matcha chia pudding into the bottom of the glass. Then, gently add a layer of the mango puree on top. Continue alternating the layers until you reach the top of the glass. You can go for a clean two-layer look, or make multiple smaller layers for a swirled, eye-catching effect. Be gentle as you layer so the colors stay separate and vibrant.

4. Add Toppings

Now for the fun part toppings! I like to finish mine with a scoop of coconut yogurt on top for creaminess. Then I sprinkle on some extra coconut flakes and a few mini white chocolate chips for sweetness and crunch. Finally, I drizzle a bit more honey over everything for that glossy, golden finish. Feel free to mix and match your favorite toppings here anything from granola to crushed pistachios will work beautifully.

Necessary Tools

Mixing bowl or jar (with lid)
Spoon or whisk
Blender
Measuring spoons
Serving glasses or jars

Mango Matcha Chia Pudding

Recipe by Justin SelkCuisine: Chinese, MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

3 tablespoons chia seeds
1 tablespoon unsweetened coconut flakes
1 teaspoon ceremonial grade matcha (I used @matchakari)
⅔ cup milk of choice (I used @milkadamia macadamia milk)
Sweetener of choice (I used @localhivehoney – but maple syrup works too!)
Mango Puree Layer
2 ripe mangoes, peeled and chopped
Splash of vanilla bean paste (or vanilla extract)
Splash of coconut water
Optional Toppings
Coconut yogurt
Coconut flakes
Mini white chocolate chips
Drizzle of honey

Directions

Make the Matcha Chia Pudding
In a bowl or jar, mix the chia seeds, coconut flakes, matcha powder, and milk. Add your sweetener and stir really well. Let it sit for 5 minutes, then stir again to prevent clumps. Cover and chill for at least 3 hours, or overnight.
Blend the Mango Puree
In a blender, add the chopped mango, vanilla paste, and a splash of coconut water. Blend until smooth and creamy.
Layer It Up!
Once your chia pudding is set and thick, grab a pretty glass or jar. Layer the chia pudding and mango puree however you like. I love doing a few layers to show off the colors!
Add Toppings
Top with coconut yogurt, coconut flakes, mini white chocolate chips, and a drizzle of honey. Now it’s ready to eat!

Notes

Mix your chia seeds twice within the first 10 minutes so they don’t clump up at the bottom.
Use ripe mangoes for the smoothest, sweetest puree. If your mango is too firm, it won’t blend well.
Don’t skip chilling the pudding. It needs time to thicken properly.
Start with a little sweetener and taste as you go especially if your mangoes are already super sweet!

Serving Suggestions

Serve chilled with a spoon and a straw for sipping and scooping.
Add granola or crushed nuts for extra crunch.
Try swapping the mango with pineapple or papaya for a tropical twist.
Serve in mini cups for a fun brunch or party treat!

Fun Fact

Did you know that chia seeds can absorb up to 12 times their weight in liquid? That’s why they turn into a fun, jelly-like texture perfect for pudding! Plus, they’re full of fiber, omega-3s, and they keep you feeling full for longer.

Conclusion

This Mango Matcha Chia Pudding is sunshine in a jar! It’s creamy, colorful, and full of good-for-you ingredients. I love how easy it is to prep ahead, and the flavors just scream “summer morning.” Whether you’re making it for yourself or serving it to friends, it always feels special, and it tastes even better than it looks.