- 1 cup plain low-fat Greek yogurt
- 1/4 cup raw honey
- 4 teaspoons matcha tea powder (such as Full Leaf Tea Company)
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
- 1/4 cup chia seeds
- 2 cups mango chunks
- Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
- Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
- Place mango chunks in a blender; puree until smooth.
- Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.