In a bowl or mason jar, combine chia seeds with coconut milk. Stir well to avoid clumps. Let it sit for about 10 mins and mix it again to make sure there are no clumps at all.

Peel and cut the mango into cubes and blend it into a smooth purée. Add 3/4 puree into the chia and coconut milk mixture.

If needed, add maple syrup or honey to sweeten it along with the vanilla essence. It does give it a depth of flavor. Additionally, I added a teaspoon of desiccated coconut to the mixture.

Mix everything together and let it sit for at least 4 hours or overnight. The chia seeds will absorb the liquid and form a thick, pudding-like consistency.

Spoon the chia pudding into a serving glass, you can layer it with mango purée between the two layers of chia mixture.

Garnish it with toasted coconut and mango cubes and a sprig of mint leaves.