Matcha Chia Pudding with Mango Puree

Ingredients

For the Matcha Chia Pudding:

• 2 tablespoons chia seeds

• 1 cup plant-based milk (almond, coconut, oat, or soy milk)

• 1 teaspoon matcha powder (culinary grade or ceremonial for stronger flavor)

• 1–2 teaspoons maple syrup or agave syrup (adjust to taste)

• ½ teaspoon vanilla extract (optional)

For the Mango Purée:

• 1 ripe mango (or 1 cup frozen mango chunks, thawed)

• 1–2 teaspoons lime juice (optional, for brightness)

• 1 teaspoon maple syrup (optional, depending on mango sweetness)

Optional Toppings:

• Coconut flakes

• Fresh mango chunks

• Mint leaves

• Granola (gluten-free)

 Instructions

1. Make the Matcha Base:

   • In a small bowl or jar, whisk the matcha with a few tablespoons of the plant-based milk until smooth (this avoids clumping).

   • Add the rest of the milk, chia seeds, sweetener, and vanilla. Stir well to combine.

   • Let sit for 10 minutes, then stir again to break up any clumps.

   • Cover and refrigerate for at least 2 hours or overnight until thickened.

2. Make the Mango Purée:

   • Blend mango with lime juice and maple syrup (if using) until smooth.

   • Chill until ready to use.

3. Assemble:

   • Layer mango purée at the bottom of a glass or jar.

   • Spoon the chilled matcha chia pudding on top.

   • Add your favorite toppings if desired.