Mango Matcha Chia Pudding
Creamy mango matcha chia pudding parfaits are a refreshing, tropical treat layered with vibrant matcha chia pudding and sweet mango purée. Perfect a light dessert, or a midday snack—these parfaits are healthy, naturally sweetened, and packed with flavor!
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.