Bright, creamy, and just a little indulgent, this Detox Matcha Chia Pudding with Mango Recipe is one of those treats that feel fancy but come together so easily. The vibrant green matcha and juicy mango make it a refreshing delight that’s perfect for breakfast or a light snack anyone can enjoy.

Two clear glass cups sit on a white marbled surface, each filled with a green chia seed pudding layer that has a textured, slightly bumpy look. On top of the pudding, there is a layer of bright yellow mango cubes, looking juicy and fresh. A cream-colored cloth is loosely placed beside the cups, and two shiny metal spoons lie next to them on the surface. The image shows a clean, fresh arrangement with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Detox Matcha Chia Pudding with Mango Recipe
Top Tip
How to Serve Detox Matcha Chia Pudding with Mango Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Detox Matcha Chia Pudding with Mango Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of this Detox Matcha Chia Pudding with Mango Recipe. It's one of those feel-good dishes that’s as nutritious as it is tasty, combining the earthy goodness of matcha with the tropical sweetness of mango—all packed into a creamy, satisfying pudding.

Simple Ingredients: You probably already have everything at home, and it comes together in minutes—no fancy equipment needed.
Healthy and Detoxifying: Matcha is a powerhouse antioxidant and chia seeds offer amazing fiber—it's like a little wellness boost in every spoonful.
Versatile and Customizable: You can swap fruits or adjust sweetness based on your taste, making it perfect for any palate or season.
Make-Ahead Friendly: Prep it the night before and wake up to a ready-to-eat, refreshing breakfast or an on-the-go snack.

Ingredients & Why They Work

Each ingredient in this Detox Matcha Chia Pudding with Mango Recipe plays a delicious and purposeful role. From creamy almond milk to antioxidant-rich matcha, it all comes together for a refreshing, satisfying experience. Here’s a quick rundown of what makes each ingredient shine.

Flat lay of a small white ceramic bowl of bright green matcha powder, a small white ceramic bowl filled with tiny black chia seeds, a small white ceramic bowl containing smooth agave nectar, a small white ceramic bowl with pale vanilla extract, a pinch of coarse sea salt scattered neatly on a white ceramic dish, a medium white ceramic bowl holding fresh ripe mango cubes, a small white ceramic bowl filled with toasted coconut flakes, and a clean whole almond milk carton replaced by a simple white ceramic bowl with creamy almond milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened almond milk: A light and dairy-free base that keeps the pudding creamy without overpowering the flavors.
Chia seeds: These little gems absorb liquid to create that perfect pudding texture while adding loads of fiber and omega-3 fats.
Green tea matcha powder: Adds vibrant color, a subtle earthy taste, and is packed with antioxidants.
Pure vanilla extract: Brings warmth and depth to the flavor profile, balancing the matcha’s earthiness.
Pinch of salt: Enhances sweetness and rounds out all the flavors beautifully.
Agave nectar or maple syrup: Gives a touch of natural sweetness to make the pudding approachable and delicious.
Fresh fruit, like mango or kiwi: Adds brightness, texture, and a juicy element that complements the pudding perfectly.
Sweetened toasted coconut flakes (optional): Provides a crunchy contrast and a tropical flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Detox Matcha Chia Pudding with Mango Recipe is. Over time, I’ve tweaked it based on what’s fresh or what flavors I’m craving. Don’t be shy—make it your own!

Variation: One of my favorite swaps is using coconut milk instead of almond milk for a creamier, tropical vibe. It pairs beautifully with mango.
Sweetness Adjustments: Depending on your sweetness preference or dietary needs, you can easily cut back the agave nectar or try a sugar-free alternative like stevia.
Seasonal Fruit: Feel free to swap mango for berries, peaches, or even pomegranate seeds for a seasonal twist that keeps this pudding exciting year-round.
Extra Boost: Adding a spoonful of protein powder or a sprinkle of nuts can turn this snack into a fuller meal—trust me, it keeps you feeling full longer.

Step-by-Step: How I Make Detox Matcha Chia Pudding with Mango Recipe

Two clear glasses sit on a white marbled surface, each filled with a thick greenish layer of chia pudding with visible tiny seeds throughout. On top of each glass is a layer of bright yellow mango chunks, roughly cut and piled neatly. To the right of the glasses lie two silver spoons crossed over each other. A soft, cream-colored cloth is partially visible underneath the glass on the left. The scene is bright and airy, showing the textures clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Magical Base

I start by whisking together the almond milk, chia seeds, matcha powder, vanilla extract, salt, and agave nectar in a medium bowl. The trick is to make sure the matcha powder is fully dissolved—no lumps! Use a whisk or a fork and mix thoroughly until everything looks uniform.

Step 2: Let It Rest and Thicken

Cover the bowl and pop it in the fridge for 4 to 6 hours, or overnight if you can. This waiting time is key because chia seeds soak up the liquid and create that luscious pudding texture. Stir it once or twice if you remember—this keeps it from clumping.

Step 3: Serve and Dress It Up

Give your pudding a good stir once it’s thickened, then spoon it into serving bowls or jars. Top generously with fresh mango chunks and toasted coconut flakes for that irresistible tropical crunch. And that’s it—you’re ready to dig in.

Top Tip

Through trial and error, I’ve found these simple tips really help make this Detox Matcha Chia Pudding with Mango Recipe shine and come out perfectly every time.

Whisk Well at the Start: Matcha can clump fast, so whisk vigorously to get a smooth mix before refrigeration.
Chill Time Matters: Don’t rush the chilling process—allow enough time for chia seeds to absorb liquid fully; otherwise, you’ll get a gritty texture.
Stir Before Serving: A good stir just before serving wakes up the pudding and makes the texture ultra creamy.
Use Fresh Fruit Toppings: Adding mango or any fresh fruit just before eating keeps things vibrant and adds a juicy contrast.

How to Serve Detox Matcha Chia Pudding with Mango Recipe

Detox Matcha Chia Pudding - Serving Suggestion

Garnishes

When I prepare this pudding, I’m all about that fresh mango and toasted coconut topping combo—there’s something about that sweet, creamy, crunchy trio that hits the spot every time. Sometimes I add a sprinkle of chia seeds on top for added texture or a few chopped mint leaves for a refreshing kick.

Side Dishes

This pudding pairs beautifully with a handful of nuts or a small fruit salad on the side. I’ve also enjoyed it after a light veggie scramble for breakfast, balancing creamy and fresh elements for a well-rounded meal.

Creative Ways to Present

For special brunches, I like serving the pudding in little glass jars layered with mango puree or passionfruit syrup for a tropical parfait effect. Adding edible flowers or finely chopped pistachios makes it look almost too good to eat—and perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding sealed tightly in the fridge, usually in individual glass jars or airtight containers. It stays fresh for about 3 to 4 days, and honestly, it tastes just as good on day two or three as it does the first day.

Freezing

I don’t typically freeze this pudding because the texture of the chia seeds can change and become less appealing after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

This pudding is meant to be eaten chilled, so I usually just enjoy it straight from the fridge. If you prefer it a little warmer, I let it sit at room temperature for 10 minutes before eating—it softens nicely without losing that pudding texture.

Frequently Asked Questions:

Can I use regular milk instead of almond milk?

Absolutely! You can use any milk you prefer — dairy, oat, coconut, soy — it’ll just change the flavor slightly but still make a delicious pudding.

How do I know when the pudding is ready?

The pudding is ready once it thickens to a creamy, spoonable consistency, usually after 4 hours or overnight in the refrigerator. Stir gently before serving to check the texture.

Can I prepare this recipe ahead for meal prep?

Definitely! This pudding is perfect for meal prep. Make it the night before, and it will be ready to enjoy for several days. Just keep it in a sealed container in the fridge.

What are some good toppings besides mango?

Fresh berries, kiwi slices, pomegranate seeds, toasted nuts, or a spoonful of nut butter all work wonderfully as toppings and add extra texture and flavor.

Final Thoughts

So there you have it—my go-to Detox Matcha Chia Pudding with Mango Recipe that’s both bright and comforting, easy enough for busy mornings but fancy enough for a treat. It’s become a staple in my kitchen, especially when I want something healthy and satisfying without fuss. Give it a try—you might just find yourself reaching for it again and again.