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Mango Creamsicle Chia Pudding

on October 15, 2021


SERVES: Two servings



  • 1/2 scoop MyProgressMD vanilla whey protein powder
  • 8 oz unsweetened milk substitute (almond, coconut, ripple, hemp, flaxseed)
  • 1 teaspoon vanilla natural extract
  • Ground cinnamon (optional)
  • ¼ cup chia seeds
  • 1 whole mango 
  • 2 tablespoons of water 
  • 1 tablespoon finely shredded coconut 
  • 1 tablespoon of pumpkin seed butter or almond butter
  • 2 tablespoons canned unsweetened coconut cream or coconut milk
  • Monk fruit with erythritol or pure stevia 



  1. Cut mango. You'll need about 1/4 of the mango for topping the chia seed bowl, and the rest you'll be throwing into the blender. Set aside.
  2. Add the milk substitute, chia seeds, vanilla, and sweetener (optional) to a glass cup or a small bowl (preferably with a lid). Carefully stir until combined. Wait 1-2 minutes, then stir again to make sure ingredients are blended fully. Cover and place in the fridge at least for 1-2 hours.

For the mango purée:

  1. Add the mango to a blender with 2 tablespoons of water, coconut cream and MyProgressMD protein powder, blend on low until smooth. Add another tablespoon of water if needed. Transfer to a small bowl, cover, and refrigerate.
  2. Divide in two when ready to eat. Assemble in two mason jars or clear glasses. Transfer 3-4 tablespoons of the mango purée to each glass, then ⅓  cup chia pudding, another layer of the mango purée and repeat the process until finished. Top with diced mango, pumpkin seed or almond butter, and shredded coconut (if desired). 



*40 days after surgery 

Mango chia pudding =  334.1 cal, 19.5g fat,  13.6g protein,  38.5g carbs, 12.45g fiber