Matcha Chia Mango Parfait
High in fiber from the chia, protein from the yogurt, and sweet from real mango - a breakfast that keeps you full clear till lunch.
Why you'll love this recipe
- Makes enough for 2 servings
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup milk (coconut, almond, or dairy)
- ¾ tsp matcha powder
- ¼ cup chia seeds
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
- 1 cup Greek yogurt
- 1 cup diced ripe mango
- Pumpkin seeds, to top
How to make it
Put the chia seeds in a bowl. Sift the matcha over them so it doesn't clump.
Add the milk, honey, and vanilla. Whisk well until there are no lumps.
Wait 5 minutes, whisk again, then refrigerate at least 2 hours (or overnight) until thick and set.
Layer in a glass: matcha chia pudding, a spoon of Greek yogurt, then mango. Repeat.
Top with pumpkin seeds and serve cold.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Matcha Chia Mango Parfait keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Matcha Chia Mango Parfait make?
This makes enough for 2 servings. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Matcha Chia Mango Parfait
High in fiber from the chia, protein from the yogurt, and sweet from real mango - a breakfast that keeps you full clear till lunch.
Ingredients
- 1 cup milk (coconut, almond, or dairy)
- ¾ tsp matcha powder
- ¼ cup chia seeds
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
- 1 cup Greek yogurt
- 1 cup diced ripe mango
- Pumpkin seeds, to top
Instructions
- Put the chia seeds in a bowl. Sift the matcha over them so it doesn't clump.
- Add the milk, honey, and vanilla. Whisk well until there are no lumps.
- Wait 5 minutes, whisk again, then refrigerate at least 2 hours (or overnight) until thick and set.
- Layer in a glass: matcha chia pudding, a spoon of Greek yogurt, then mango. Repeat.
- Top with pumpkin seeds and serve cold.
