Matcha-Mango Chia Pudding

Method

1. 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.

2. 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.

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