Vegan Mango Matcha Chia Pudding: A flavorful, healthy and super quick breakfast or anytime snack that’s filled with delicious flavors. Made using green tea matcha, chia seeds, coconut milk, and mango.
Mango Matcha Chia Pudding Super Easy & Perfect for Healthy DessertHello Everyone and hope you had a great weekend or long weekend (all our friends in the USA).
As it was a Memorial Day long weekend, which meant BBQ parties, lots of drink, saucy food and after all heavy food, I was so looking forward to a light n quick breakfast.
Hence, these Vegan Mango Matcha Chia Pudding Recipe were just the perfect choice for a great healthy start.
They need absolutely no cooking and can be made in 5 minutes once your chia seeds are all poofed up.
As we went to few parties, hosted one at our place and after all that cooking/cleaning over the weekend, making breakfast felt like such a huge deal.
But I definitely wanted both of us to eat healthy after all breakfast is ‘The Most Important Meal’ of the day.
So here comes these Vegan Mango Matcha Chia Pudding Recipe.
It’s an absolute no-cook recipe and I’m adding lots of fresh chopped mangoes in it as the combination of coconut-matcha-mango is simply divine!
If you’ve never made ‘chia pudding’ before, then this is a great recipe, to begin with as it’s as simple as ‘mix, keep for few minutes, and you have the chia seeds ready’to use.
All I did was just add chia seeds to coconut milk and let it poof or soaked (Once it’s fully soaked, the seeds would become gelatinous and poof up double their size).
Now, I like my chia pudding on a little thicker side but if you like them thin, then just add little more milk or few drops of water.
That it for today and I’ll be back with another quick and fingerlicking recipe soon and till then, please do try this Vegan Mango Matcha Chia Pudding Recipe for a refreshing and healthy bite.
Tried Our Recipe – AWESOME!!!
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Here’s More Chia Pudding Recipe to Try:
Coconut Strawberry Chia Pudding
Cranberry Almond Chia Smoothie
Berry Cherry Protein Chia Pudding
Vegan Mango Matcha Chia Pudding Recipe
Vegan Mango Matcha Chia Pudding: A flavorful, healthy and super quick breakfast or anytime snack that's filled with delicious flavors. Made using green tea, coconut milk and mango.
- 4 Tbsp Chia Seeds
- 1 Large Mango - peeled and chopped into bite size pieces
- 1/4 Tsp Matcha Powder
- 1.5 Cups Coconut Milk - you may use any milk of choice
- 1/4 Tsp Honey - you can use any sweetener or skip this step
- Coconut Flakes
- Mint Leaves
- Chia Seeds
- In a medium bowl, mix chia seeds, matcha powder with coconut milk and leave this mixture for chia seeds to expand (1hr or more).
- Once the chia seeds have expanded completely, transfer them to 3 serving bowl.
- Fill the bowls half way through and add chopped mango (about 2-3 tbsp).
- Then add with matcha-chia layer till top.
- Finally, add few chopped mangoes and mint leave.
- Sprinkle with coconut flakes and chia seeds.
- Serve Immediately or cover and store in fridge for 2-3 hrs.
Amount Per Serving: Calories: 243Total Fat: 40gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 143mgCarbohydrates: 48gFiber: 12gSugar: 26gProtein: 10g
13 Replies to "Vegan Mango Matcha Chia Pudding Recipe #greentea"
Molly Kumar June 3, 2017 (9:47 pm)
Thank you 🙂
Megan McDuffie May 31, 2017 (10:17 pm)
Coconut and mango are one of my favorite sweet flavor combinations – I would never have thought to add matcha to the mix but I bet it’s fantastic! Love how bright and colorful this pudding is!
Jenn Wang May 31, 2017 (5:25 pm)
I’m so happy I came across your blog and this recipe! I have had chia puddings before, but have never made them myself! I’ve always wondered how to get that pudding texture out of chia seeds. I’m definitely going to have to try out this recipe. Did you find that you had to blend the matcha powder with the milk first so that it didn’t stay chunky? Every time I try to mix matcha powder with cold milk, I end up having to put it in a blender, otherwise the powder just chunks up.
Molly Kumar May 31, 2017 (6:34 pm)
Hi Jenn, Thanks for your comment and I’m so glad you found our Chia Pudding recipe 🙂 For dissolving Matcha, I either mix it using a sieve (so that the particles break down) OR I dissolve it in 1/2 tsp water first and then mix in the main ingredient. That way, you have lump free mixture. Hope this helps and do keep visiting us – Hugs, Molly
Tina Dawson | Love is in my Tummy May 31, 2017 (1:32 pm)
This is just oh-so-yumm Molly! I’m sure the coconut milk makes it all the more creamier. I don’t think I’d substitute anything else for it.
Molly Kumar May 31, 2017 (3:57 pm)
Absolutely, it’s just amazingly creamy with both cashew or coconut milk. I hope that you get to try this soon – Yaaay !!!!
Bintu - Recipes From A Pantry May 31, 2017 (10:57 am)
S o healthy and delicious too and who doesn’t love mango ? Yum
Dawn - Girl Heart Food May 31, 2017 (10:49 am)
This looks delicious! And the colour is so bright and pretty. A lovely way to start the day, that’s for sure 🙂
Felesha Bell May 31, 2017 (10:20 am)
Gorgeous Molly!!! I’ll take two of these babies!! 🙂
Molly Kumar May 31, 2017 (10:19 am)
Katie | Healthy Seasonal Recipes May 31, 2017 (9:16 am)
This really is the kind of thing I need after the long weekend. I was dragging yesterday! Maybe these would have helped. Ha, ha.
Gisella May 31, 2017 (7:23 am)
You have such cool and unique dessert ideas. I’m a bit jealous. I don’t think I would ever come up with something as creative. I usually just go for the classics.
Kudos on another lovely recipe post. And thanks for sharing it. ^_^
Molly Kumar May 31, 2017 (9:04 am)
Awee, I’m so glad you liked the recipe, Gisella. Thanks for visiting my blog today 🙂