Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.
Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.
Mash up the mangos. I find it easiest to mash mango when it’s diced. You don’t need to get it to a full puree, just to be smooth.
Then, add some of the mashed mango to the bottom of a jar and top with the vanilla chia seed mixture, but not all the way up. Finish the top with a little more of the mashed mango.
Then, to serve, top with a few more diced fresh mango and then dig in.