Mango Chia Pudding with Matcha and Yogurt
Mango Chia Pudding with Matcha and Yogurt is protein-rich, creamy, and packed with ingredients that support better blood sugar balance.
Servings: 2 servings
Calories: 313kcal
Equipment
- Whisk
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
Use Fresh Dates: Let them soak in the milk, and then blend them using an immersion blender.
Adding fresh mango before chilling allows the flavors to meld beautifully, and it acts as a natural sweetener. You may even find you don’t need the date syrup at all.
Use Frozen Fruit: Add it to the prepared pudding and let it thaw in the fridge as the pudding sets.
Refrigerate for at least 2 hours to allow the chia seeds to fully soak and thicken. This also enhances nutrient bioavailability and creates a pudding texture.
Nutrition
Calories: 313kcal | Carbohydrates: 29g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 172mg | Potassium: 555mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1114IU | Vitamin C: 31mg | Calcium: 334mg | Iron: 4mg
