Dice both mangos into 1/2-inch pieces, keeping them separate. Remember to set aside half for topping.

Using a blender or food processor, puree one mango until smooth, aiming for a silky and smooth texture.

In a large bowl, combine chia seeds, coconut milk, maple syrup, the mango puree, and a pinch of salt. Whisk thoroughly until well incorporated and no clumps remain.

Let the bowl sit in the refrigerator for 15 minutes, then take it out and stir well to redistribute the chia seeds. Return to the fridge for another 15 minutes; the mixture will thicken and appear pudding-like.

In serving glasses or bowls, divide the chilled chia pudding evenly. Top generously with the reserved diced mango.

Best served fresh, but any leftovers can be stored in the fridge for up to 3 days.