There’s just something about the warmer months that makes you want desserts that are light, refreshing, and a little bit fun—and this Mango Matcha Chia Pudding is all of the above. It’s vibrant in color, creamy in texture, and bursting with tropical flavor. Think sweet, juicy mango paired with the earthy richness of matcha, layered together in a cool and creamy chia pudding topped with whipped cream. It’s basically sunshine in a glass.
While chia pudding often gets a reputation for being a healthy snack or breakfast, I created this recipe as more of a dessert you can feel good about. It’s indulgent in all the right ways—sweet, creamy, flavorful—but it’s also light enough to enjoy after a meal without feeling weighed down. Plus, it’s beautiful. I love making this for casual get-togethers, spring brunches, or as a make-ahead dessert when I don’t want to turn on the oven.
Whether you’re a matcha lover or just looking for a no-bake treat to brighten up your spring and summer table, this Mango Matcha Chia Pudding is here to steal the spotlight.
Ingredients for Mango Matcha Chia Pudding
This recipe comes together with just a few wholesome ingredients, but the result is something that looks and tastes totally gourmet. Here’s what you’ll need:
For the Mango Layer:
- 1 ½ cups ripe mango, diced (about 2 large mangoes, probably 3-4 small mangoes. It’s not an exact science, it’s however much mango you want paired with your matcha chia pudding)
- 1 tablespoon honey or maple syrup (optional, depending on mango sweetness)
- 1 tablespoon lime juice (for brightness, optional)
For the Matcha Chia Pudding:
- 2 cups milk of choice (I recommend coconut milk from a can, but whole milk, almond milk or anything else will work)
- ¼ cup chia seeds
- 2 teaspoons matcha powder
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
The ingredients are super flexible—feel free to swap in different plant-based milks, add extra sweetener, or mix in coconut yogurt for even more creaminess. This pudding is endlessly customizable!
How to Make Matcha Mango Chia Pudding
This dessert is mostly hands-off, which is always a win in my book. The chia seeds need a few hours to set, so I like to prep it in the morning or the night before for easy layering and serving later.
1. Prepare the Matcha Chia Pudding
In a mixing bowl, whisk together milk, matcha powder, honey, and vanilla.
Stir in the chia seeds, ensuring no clumps remain.
Let sit for 5 minutes, then stir again to prevent lumps.
Cover and refrigerate for at least 3 hours (or overnight) until thickened.
2. Make the Mango Puree
Blend the diced mango with honey and lime juice until smooth.
Set aside or refrigerate until needed.
3. Whip the Cream
Beat the heavy whipping cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.
Keep chilled until ready to serve.
4. Assemble the Parfaits
In small glasses or jars, add a layer of matcha chia pudding at the bottom.
Spoon some mango puree on top.
Finish with a dollop of whipped cream.
Serving & Storage
For a refreshing summer treat, chill the assembled pudding before serving.
For a make-ahead dessert, store the components separately and assemble just before serving.
Best eaten within 2 days for optimal freshness!
Pro Tips
- Use a piping bag: To get a pretty whipped cream swirl on top of your mango matcha chia pudding, put your whipped cream in a piping bag with no tip or a star tip first.
- Stir twice: Chia seeds tend to sink to the bottom in the first few minutes of soaking. Give your mixture a good stir 10–15 minutes after mixing to ensure even texture throughout.
- Use ripe mangoes: The sweeter and juicier the mango, the better your dessert will taste. You want your mangoes to give when you squeeze them. Hard mangoes aren’t going to be ripe enough for this.
- Chill it well: This dessert is best served cold, so give it plenty of time in the fridge to firm up and get perfectly pudding-like.
- Make it mostly coconut milk. I absolutely love the flavor of coconut milk from a can in this recipe. However, I don’t like buying a whole can of coconut milk to use just a small part of it. If you use one can of coconut milk and then just a little bit of some other milk to make up the 2 cups of milk, that works just as well!
- Make ahead tips: The matcha chia pudding stores beautifully in the fridge for up to 3–4 days, making it a perfect make-ahead dessert for parties or meal prep. Just make sure you keep it covered in the fridge (and you don’t eat it all like I tend to do). Also, I would make the whipped cream day-of for maximum freshness, but it will last a day or too in the fridge.
FAQs
Can I make this pudding without matcha?
Absolutely! If you’re not a fan of matcha or just want to switch things up, you can skip the matcha entirely and still have a delicious mango chia pudding!
What kind of milk works best for chia pudding?
Almost any milk will work—almond, oat, soy, coconut, or regular dairy milk. I personally love using coconut milk from a can for this.
How long does this last in the fridge?
The whipped cream will last up to two days in the fridge, but it’s best served fresh. The matcha chia pudding will stay fresh in the fridge for up to 4 days if you store it in an airtight container or covered jar. If the pudding thickens too much over time, just stir in a little extra milk before serving. I would recommend just assembling everything an hour or so ahead of time to make sure you get maximum freshness with the whipped cream.
Is this a dessert or breakfast?
Honestly, it can be either—but I serve it mostly as a dessert. The mango and matcha combo is just so flavorful and special, and it feels like a treat when layered and topped with whipped cream.
Whether you’re lounging on the patio with friends, planning a picnic in the park, or just need a quick make-ahead dessert for a warm evening, this Mango Matcha Chia Pudding delivers. It’s tropical, vibrant, and just the right amount of indulgent—with enough wow factor to make it feel extra special.
Let me know if you try it—I’d love to see how you style your puddings!
Mango Matcha Chia Pudding
Equipment
- 6 small cups or glass jars for serving
Ingredients
Mango Puree
- 1 1/2 cups diced, ripe mango About 2-3 large mangoes, maybe 3-4 small mangoes. It's not an exact science, and you can adjust for how much mango flavor you want.
- 1 Tbsp honey or maple syrup optional, depending on sweetness of your mango
- 1 Tbsp lime juice optional, for brightness and color
Matcha Chia Pudding
- 2 cup milk of choice I recommend coconut milk from a can, but whole milk, almond milk or anything else will work
- 1/4 cup chia seeds
- 2 tsp matcha powder
- 2 Tbps honey or maple syrup adjust to taste
- 1 tsp vanilla
Whipped Cream Topping
- 1 1/2 cups heaving whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
Make Matcha Chia Pudding
- In a mixing bowl, whisk together milk, matcha powder, honey, and vanilla.
- Stir in the chia seeds, ensuring no clumps remain.
- Let sit for 5 minutes, then stir again to prevent lumps.
- Cover and refrigerate for at least 3 hours (or overnight) until thickened.
Make Mango Puree
- Blend the diced mango with honey and lime juice until smooth.
- Set aside or refrigerate until needed.
Make Whipped Cream
- Beat the heavy whipping cream, powdered sugar, and vanilla with a mixer until soft peaks form.
- Keep chilled until ready to serve.
Assemble the Parfaits
- In small glasses or jars, add a layer of matcha chia pudding at the bottom.
- Spoons some mango puree on top of the matcha chia pudding
- Finish with a dollop of whipped cream
- Serve cold. Can be stored in the fridge up to 2 days assembled, but taste better freshly prepared.
