This Mango Chia Pudding with Matcha and Yogurt hits all the right notes—creamy, lightly sweet, and packed with ingredients that support better blood sugar balance, energy, and long-term health. As a Registered Dietitian, I’m always looking for ways to create simple, crave-worthy recipes that also nourish the body.
This mango matcha chia pudding is the ultimate all-day recipe—it works as a nourishing breakfast, energizing snack, refreshing dessert, or even a pre- or post-workout boost. With protein, fiber, healthy fats, and natural sweetness, it keeps you full, fuels your body, and satisfies cravings without the crash.
This recipe was inspired by my naturally sweet Healthy Matcha Chia Pudding and Chia Cocoa Pudding on my site. This is the basic recipe for Chia Pudding with Yogurt.
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🌱 How to Optimize Nutrient Absorption from Chia Seeds
- Soaking is a simple and effective first step. When chia seeds soak, they absorb liquid and form a gel-like coating. This makes their nutrients, like omega-3s, fiber, calcium, and magnesium, more bioavailable, meaning your body can absorb them more easily.
- Grinding chia seeds is even better for absorption, especially for accessing the healthy fats inside. Ground chia skips the gel stage and delivers nutrients directly.
- Alternatively, you can soak and then chew them thoroughly, which also helps break down the outer shell and releases more nutrients during digestion.
Bottom line: Soaked, ground, or well-chewed—each method boosts the health benefits of chia.
👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me, as an expert in nutrition.
- Mango: Naturally sweet and refreshing, mango contains mangiferin, a bioactive compound shown to improve insulin sensitivity and reduce blood sugar spikes. It’s a smart fruit choice for managing diabetes or keeping energy stable.
- Matcha: A powdered green tea rich in catechins like EGCG, matcha provides a calm, focused energy thanks to its unique combination of caffeine and L-theanine. It also helps support metabolic health and cellular repair. (Matcha has been found to contain trace amounts of lead, especially in lower-quality brands. That’s why I only use matcha that’s been independently tested for heavy metals like lead and cadmium. You can find my favorite trusted brands in the 'Cookware & Pantry Staples' link below.)
- Cardamom: This fragrant spice isn’t just for flavor—it contains sertuin-1, a compound associated with anti-inflammatory and longevity-promoting effects. Think of it as a wellness booster in your modern-day breakfast.
- Date syrup: Instead of refined sugar or maple syrup, I use date syrup. It’s packed with antioxidants and has been shown to have less impact on blood glucose levels.
- Greek-style yogurt: Creamy, tangy, and high in protein and calcium, this adds richness while helping keep you fuller longer. Choose plant-based Greek-style yogurt if you’re dairy-free—many options are just as nutritious.
See the printable recipe card below for quantities.
🥭 Substitutions & Swaps
- Chai seeds - use basil seeds instead as desired
- Cardamom: Optional—skip it or swap with cinnamon or ginger for a different flavor profile.
- Matcha: Optional—leave it out or replace with a pinch of turmeric for added benefits.
- Mango: Optional—use mashed banana, peaches, or berries. Frozen fruit works great, too—thaw before mashing. Or place the frozen fruit on top of the pudding and let it thaw in the fridge.
- Hemp hearts: Optional, but a great way to boost protein and omega-3s. Add 1–2 tablespoons for an extra nutritional boost.
- Yogurt: Use any Greek-style yogurt—dairy or plant-based. Look for unsweetened to keep sugars in check.
- Sweetener: Instead of date syrup, try maple syrup, agave, or a few chopped Medjool dates mashed into the mango. Or skip sweeteners entirely if your fruit is ripe and sweet enough. Or use fresh dates- let them soak in the milk and then blend using an immersion blender.
For more healthy breakfasts and snacks, visit my Vegan Breakfast Recipes page.
📖 How to Make Mango Chia Pudding with Matcha and Yogurt
This is an overview. The full instructions are in the recipe card below.
- Transfer the nondairy milk to a container or jar with a lid. Add the matcha powder (if using).
- Whisk matcha powder into milk until smooth.
- Add the yogurt, vanilla extract, cardamom, and date syrup. Whisk well to combine.
- Pour in the chia seeds and hemp hearts (if using).
- Stir well to incorporate the chia seeds. Let sit 5 minutes, then whisk again to prevent clumping.
- Mash the mango pieces with a fork.
- Transfer the chia pudding to a storage container and top with the mashed mango.
- Refrigerate for at least 2 hours, or overnight.
✔️ Expert Tips
- Whisk Matcha Like a Pro: Sift the matcha directly onto your plant-based milk and whisk well using a milk frother or small whisk until fully dissolved and smooth. This helps prevent bitterness and clumping.
- Use Fresh Dates: Let them soak in the milk, and then blend them using an immersion blender.
- Stir Twice: Mix the chia seeds in well, then stir again after 5 to 10 minutes to ensure even texture.
- Make It Ahead: Let it chill for at least 2 hours or overnight—the texture improves with time.
- Storage: Refrigerate Mango Chia Pudding with Matcha and Yogurt in an airtight container for up to 4 days.
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🙋🏽♀️ Recipe FAQs
Matcha chia pudding is packed with antioxidants, fiber, and plant-based omega-3s. Matcha offers calm, sustained energy, while chia seeds help regulate digestion and keep you feeling full longer.
Yes! Mango is rich in antioxidants like mangiferin, while yogurt provides protein and calcium. Together, they support digestion, bone health, and blood sugar balance—especially when using unsweetened Greek-style yogurt.
👩🏽🍳 Made this recipe?
Let me know your thoughts on Mango Chia Pudding with Matcha and Yogurt by leaving a ⭐️ rating below or sharing it on Instagram.
📖 Recipe
Mango Chia Pudding with Matcha & Yogurt
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Ingredients
- 1 cup nondairy milk
- ¾ teaspoon matcha powder optional
- 1 cup Greek-style yogurt
- 1 tablespoon date syrup or maple syrup (optional)
- 1 teaspoon cardamom optional
- ¾ teaspoon vanilla extract optional
- ¼ cup chia seeds
- 2 tablespoons hemp hearts optional
- 1 cup chopped mango
Instructions
- Transfer the nondairy milk to a medium jar or container with a tight-fitting lid.
- Sift the matcha directly onto the milk and whisk well using a milk frother or small whisk until fully dissolved and smooth.
- Add the yogurt, date syrup (if using), cardamom, and vanilla. Mix well to combine.
- Stir in the chia seeds and hemp hearts (if using). Then stir again after 5 minutes to ensure even texture.
- Meanwhile, mash the chopped mango with a fork.
- Combine: Top the chia pudding with the mashed mango.
- Chill for at least 2 hours to allow the chia seeds to absorb the liquid and create a thick, creamy pudding.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Janet says
This is such a delicious breakfast...and I'm sure it would make a great snack or dessert! I've made it twice in the past week, including all the "optional" ingredients. My husband loves it, too! Thanks for such a great, easy recipe!
Nisha Melvani, RDN says
Thank you. So glad you are enjoying this chia pudding.
Ravneet says
My whole family loved it!
Nisha Melvani, RDN says
So glad to read this! Thank you! My family too:)
Gloria says
how do you basil seeds to make a pudding? How much basil seed? same amount as chia seed?
Nisha Melvani, RDN says
The same amount.
Sophie Ali says
I have made this recipe for my dear husband and he love it. I also follow you on TikTok. Many Thanks
Nisha Melvani, RDN says
Thank you so much for letting me know. So happy to hear!
Maria says
Delicious!!! I used whole dates and let them soak in soymilk. Used my immersion blender to blend. Had frozen mango that I piled on top and let defrost in the fridge. Wonderful snack to have as the weather is heating up here in AZ. Thank you!
Nisha Melvani, RDN says
Love the way you added dates!
Nina says
what yogurt should i use?
Nisha Melvani, RDN says
Your choice! For vegan and the most protein, use Greek-style Kite Hill.