Measure and weigh: Place 3 tbsp (≈36 g) chia seeds in a bowl and set aside. Accurate measurement of chia prevents a pudding that's too thin (too few seeds) or overly gelatinous (too many seeds).

Mix the coconut base: In a medium bowl or jar, whisk together 3/4 cup (180 ml) canned full‑fat coconut milk, 1 tsp maple syrup (or honey), 1/4 tsp vanilla extract, and a small pinch of fine sea salt. Whisking dissolves the sweetener and evenly distributes the vanilla, and the salt brightens the coconut’s sweetness.

Combine chia and liquid: Pour the coconut mixture over the chia seeds. Stir vigorously for 30 seconds to break up any seed clumps — chia seeds swell and gel on contact with liquid, and an initial vigorous stir prevents dry pockets and ensures an even texture.

Rest and re-stir: Let the mixture sit 5 minutes, then stir again (another 10–15 seconds). This interim rest allows seeds to start absorbing liquid; re-stirring prevents bottom settling and yields a uniformly creamy pudding rather than a layer of seeds at the bottom.

Chill to set: Cover the bowl or jar and refrigerate for at least 2 hours, or overnight. Chilling lets the chia fully hydrate and creates the pudding’s characteristic custard‑like texture. If you need to speed this up, chill in the coldest part of your fridge and stir once after 45 minutes.

Prepare the mango: While the pudding chills (or just before serving), dice 3/4 cup (≈124 g) ripe mango into small, even cubes. Evenly sized pieces give pleasant, consistent bites and release the right amount of juice without becoming mushy.

Assemble: When the pudding has set, taste and adjust — add up to 1/2 tsp more maple if you like sweeter, or a few drops of lime juice to lift the flavor. Spoon half the pudding into two serving dishes (or layer in one glass), top with half the diced mango, then repeat to make two layers if using clear glasses.

Finish with toasted coconut: Sprinkle 1/2 tbsp toasted coconut flakes over each serving (total 1 tbsp). The toasted coconut adds crunchy texture and a warm, nutty note that balances the creamy coconut and juicy mango.

Optional garnish and serve: If you like, finish with a tiny grating of lime zest and a few small mango cubes. Serve chilled. The contrast between cold pudding and bright mango makes every spoonful refreshing and layered with flavor.

Make‑ahead and storage: Stored in an airtight container, the pudding will keep 3–4 days in the refrigerator (add toasted coconut and fresh mango only just before serving to preserve texture).