In your mason jar, combine ½ cup light coconut milk, 2 tablespoons chia seeds, 1 ½ teaspoons maple syrup, and ½ teaspoon vanilla extract. Mix thoroughly with a spoon.

Let the mixture sit for 5 minutes at room temperature. This allows the chia seeds to begin absorbing the liquid and prevents clumping.

After 5 minutes, stir the mixture again vigorously to break up any chia seed clusters. This step is crucial for achieving a smooth, even texture.

While the chia mixture rests, cut your mango. Slice off both sides of the mango, score the flesh in a crosshatch pattern, and scoop out the cubes with a spoon.

Reserve half of the mango chunks for topping. Blend the remaining mango pieces in a blender until smooth, adding a splash of water if needed.

In a clean mason jar, layer half of the chia pudding mixture, then half of the mango puree. Repeat with remaining chia pudding and mango puree to create beautiful layers.

Cover with a lid and refrigerate for at least 2 hours or overnight. The chia seeds will fully expand and create a thick, pudding-like consistency.

Before serving, top with reserved mango chunks, coconut flakes, and rolled oats if using.