Using an inversion blender or food processor, puree the blueberries with 1-2 teaspoon of honey and 1/2 teaspoon of chia seeds until smooth.
Divide the puree between 4 cups, bowls or glass jars and set the jars in the fridge for 5-10 minutes.
Whisk together the almond milk, 1/3 cup chia seeds, protein powder and 2 teaspoons honey.
Allow to sit for 10 minutes or so and then give the pudding a good whisk.
Puree the mango with the lemon juice, 1-2 teaspoons honey and some orange zest.
Give the almond milk and chia seed pudding another stir, it should be quite thick at this point.
Divide and spoon the chia pudding over the blueberries and then chill for 10 minutes.
Divide the mango mixture and spoon onto the top of the pudding.
Cover and chill overnight.
Garnish with fresh fruit and serve.