Coconut Mango Chia Pudding


PREP TIME: 20 mins


  • 1/2 cup chia seeds

  • 1 tsp vanilla extract

  • 1/2 fresh mango

  • 1 scoop vanilla plant-based protein

  • 1/2 cup water

  • 1/2 tsp cinnamon

  • 1/2 cup coconut milk, full fat

  • 2 scoops collagen peptides


Makes 1 to 2 servings


  1. Mix all ingredients, except mango and coconut milk.

  2. Store in fridge for at least 30 minutes.

  3. Blend fresh mango with coconut milk to produce smoothie mixture.

  4. Layer chia mixture with smoothie mixture into a cup or bowl. Enjoy!


Mango "No Fry" Hand Pies



  • 1 1/2 cups fresh mango (peeled, pitted, and diced)

  • 1/2 tsp vanilla extract

  • 1/8 tsp nutmeg

  • 1/2 tsp cinnamon

  • 1 1/2 tsp honey

  • 1 small egg white

  • 1 1/4 cups powdered sugar

  • 2 Tbsp whole milk

  • 2 packages frozen puff pastry (1 pound) 


To make the filling:

  1. Heat a large sauté pan over medium heat.

  2. Once the pan is hot, add the diced mango.

  3. Sauté the mango for 3 minutes and then deglaze the pan with the vanilla extract.

  4. Add the honey and spices and continue to cook for another 2 to 3 minutes.

  5. Remove the pan from the heat and allow to completely cool before making the pies.

To assemble and bake:

  1. Preheat oven to 400°F.

  2. Remove puff pastry from the freezer and allow to come to room temperature while you prepare filling.

  3. Once the puff pastry sheets are defrosted cut 6 circles from each crust using a 6-inch biscuit cutter. NOTE: If necessary, roll puff pastry slightly to get 6 6-inch circles from each sheet.

  4. Drop 1 Tbsp of cooled mango pie filling into center of each puff pastry circle.

  5. Fold in half and pinch edges completely.

  6. Fold pinched edges over and press with the tines of a fork to seal.

  7. Poke the top of the hand pie with fork once, to prevent bursting.

  8. Beat egg white in a small bowl until frothy and then brush over the tops of each hand pie.

  9. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until lightly browned.

To glaze:

  1. While pies are baking, whisk together the powdered sugar and milk until smooth.

  2. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely.

  3. Return to parchment paper and allow to set (about 5 minutes).


Recipe courtesy of Chef Jeffrey Quasha, Morrison Healthcare

Mango Bread


PREP TIME: 20 Minutes | COOK TIME: 40 Minutes Plus Cooling Time


  • 2 medium mangoes, very ripe and soft (peeled, and pitted)*

  • 2 Tbsp lime juice

  • 1 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 3/4 cup sugar

  • 1 large egg (slightly beaten)

  • 1 tsp pure vanilla extract

  • 1 1/2 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1 cup chopped walnuts (optional)

  • * 1 1/2 mangoes pureed and 1/2 mango diced


Makes 10 servings


To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice.

In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.

To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.


Recipe by Chef Allen Susser

Strawberry Mango Cinnamon Toast


PREP TIME: 15 Minutes | COOK TIME: 2 Minutes


  • 4 tablespoons coconut flakes

  • 1 tablespoon ground cinnamon

  • 1 tablespoon granulated sugar

  • 2 tablespoons softened butter

  • 4 thick slices of French bread

  • 4 tablespoons whipped cream cheese

  • 1 mango, thinly sliced and removed from peel

  • 4 strawberries, sliced


Makes 4 servings


  1. Toast the coconut: Spread coconut out in an even layer in a dry pan. Turn heat to medium high and stir constantly for 3 to 4 minutes or until coconut is golden brown. Remove from heat and set aside.

  2. Make the cinnamon toast: In a small bowl, mix cinnamon and sugar together. Spread butter onto one side of the French bread slices and place them on a baking sheet. Sprinkle 1 to 2 teaspoons of cinnamon sugar evenly over the buttered bread. Place the bread under the broiler, watching closely, for about 2 minutes or until the tops are golden brown and crisp.

  3. To assemble: Spread a tablespoon of whipped cream cheese on each piece of toast and top with mango and strawberry slices. Sprinkle toasted coconut and chia seeds on top and serve. Makes 4 pieces of toast.

Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Oat Breakfast Bars


PREP TIME: 20 Minutes | COOK TIME: 50 Minutes


  • 3 large ripe mangos, peeled, pitted and pureed

  • 3/4 cup brown sugar

  • 6 tablespoons butter, melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup flour

  • 1/4 cup oat bran

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 2/3 cup chopped walnuts


Makes 9 servings


Place pureed mango in a medium saucepan. Simmer over medium-low heat for about 20 minutes, stirring frequently, until excess liquid has cooked off and mixture is very thick but is still moist. Preheat oven to 375°F and spray an 8-inch square baking dish with non-stick cooking spray. Stir together brown sugar and butter in a medium bowl. Add egg and vanilla and mix until smooth. Stir in flour, oat bran, cinnamon, baking soda and salt, then stir in oats. Spread into prepared pan, then spread mango mixture over top; sprinkle with walnuts. Bake for 30 minutes. Let cool completely before cutting into squares


Nutritional analysis per serving : Calories 335; Protein 7 g; Carbohydrates 48 g; Fat 15 g; 38% Calories from Fat; Cholesterol 44 mg; Sodium 225 mg; Potassium 309 mg; Fiber 4 g