Prep the mango: Peel and dice the mango into small cubes. If using frozen, thaw and pat dry. Set aside about a third of the mango for layering or topping.

Mix the base: In a medium bowl or large measuring cup, whisk together 1 can (about 13.5 oz) of full-fat coconut milk, 3 tablespoons maple syrup or honey (adjust to taste), 1 teaspoon vanilla extract, a pinch of salt, and the zest of 1/2 lime plus 1–2 teaspoons lime juice.

Add chia: Whisk in 1/2 cup chia seeds. Whisk well, let it sit for 5 minutes, then whisk again to break up any clumps. This second whisk is key for an even, creamy texture.

Fold in mango: Stir in the remaining two-thirds of the diced mango. If you prefer a layered look, keep all the mango aside and layer it later instead.

Chill: Cover and refrigerate for at least 2–3 hours, but overnight is best. The chia seeds will absorb liquid and thicken to a pudding-like consistency.

Stir and adjust: After chilling, give the pudding a good stir. If it’s too thick, loosen with 2–4 tablespoons of coconut milk or your favorite milk. If you want it sweeter, add a little more maple or honey.

Assemble: Spoon the chia pudding into bowls or jars. Layer with the reserved mango and sprinkle with unsweetened shredded coconut. Add a few mint leaves and an extra squeeze of lime if you like.

Serve: Enjoy cold. For meal prep, portion into individual containers for grab-and-go breakfasts.