Combine coconut milk, chia seeds, and maple syrup in a lidded mason jar or bowl. Stir the mixture again after five minutes to break up clumps
Cover and refrigerate the mixture for 30 minutes. I like to do this the night before and refrigerate it!
Peel the mango and remove the flesh while the coconut chia pudding sets. Fear not if you've never cooked with fresh mango! First, knife-peel the mango skin.
I then hold the peeled mango with paper towels to prevent it from slipping and carefully cut the flesh from the pit.
The pit is large and resembles a mango. As you cut, the pit will be obvious! Blend mango flesh in a high-powered blender or food processor until smooth.
Put chia pudding in two jars, bowls, or glasses to make coconut mango chia puddings.
These small cups can be meal prepped ahead because mango chia pudding lasts 3-4 days in the fridge.