This chia pudding can bring a lot to a weekday morning routine. It packs in caffeine from the matcha and a bright tang and dose of vitamin C from the mango while making your weekday breakfast as simple as opening the container, grabbing a spoon, and digging in. Depending on your desired portion size, this makes enough to last the entire length of the work week, but we find the assembled puddings are best consumed in 4 days or less.
There’s some liberty to be had too—any milk or alternative milk will work, the honey can be omitted if you’d rather it be less sweet, and toppings like shredded coconut, chopped nuts, or granola are encouraged. While ceremonial-grade matcha will always yield the most vibrant green and smoothest taste, culinary-grade is perfectly fine here. For the fruit, we found Dole frozen mango produced the best results, sweet and thick as custard.
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Whisk 3½ cups unsweetened, nut or alternative milk, ¾ cup chia seeds, 2 Tbsp. honey, 1 Tbsp. matcha powder, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large bowl to combine. Let sit 15 minutes, then stir well and let sit again until chia seeds are plump, about 15 minutes longer.
Step 2
Meanwhile, using a rolling pin, smash one 16-oz. bag frozen mango, thawed in bag (still in the bag), to make a mostly smooth mash (some small pieces will remain). Divide smashed mango among 4–6 small glasses or jars or other airtight containers and spoon chia pudding on top, dividing evenly.
Do Ahead: Chia puddings can be made 5 days ahead. Cover and chill.
Recipe notes
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