In a bowl, mix 40 grams of chia seeds with 250 ml of coconut milk or almond milk. Stir well to combine and ensure there are no clumps.
Add 1 tablespoon of honey or maple syrup to the mixture for sweetness. Mix well.
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
Peel and chop 2 ripe mangoes into small cubes. Set aside half of the mango cubes for garnishing.
In a blender, blend the remaining mango cubes with 1 tablespoon of honey or maple syrup until smooth and creamy.
Once the chia pudding has set, layer the mango puree and chia pudding in serving glasses or bowls, alternating between the two.
Top the pudding with the reserved mango cubes and garnish with a few mint leaves or chopped nuts, if desired.