Place the mango chunks, 2 tablespoons of water (if using frozen mango), and 1 tablespoon of maple syrup (if using) into a high-speed blender or food processor.

Blend on high until the mixture is completely smooth and creamy. Ensure there are no lingering chunks remaining.

Divide the mango puree evenly into four separate serving glasses or jars, pouring approximately half a cup of the puree into the bottom of each container to create the first layer. Place the containers into the refrigerator while preparing the chia base.

In a large mixing bowl, combine the 2 cups of coconut milk, 1/2 cup of chia seeds, 1/4 cup of maple syrup, vanilla extract, and the pinch of sea salt.

Whisk the ingredients vigorously for approximately 60 seconds to fully incorporate the chia seeds and prevent clumping.

Let the mixture stand for 5 minutes at room temperature, then whisk again for another 30 seconds. This secondary whisking ensures the seeds are evenly distributed and prevents them from sinking to the very bottom immediately.

Remove the mango-layered glasses from the refrigerator. Carefully pour the chia seed mixture over the top of the mango puree layer in each glass. Pour slowly to maintain distinct layers.

Cover the tops of the glasses with plastic wrap or lids. Refrigerate the puddings for at least 4 hours, but preferably overnight, to allow the chia seeds to fully hydrate and set into a thick, creamy consistency.

Once the pudding has set completely, remove it from the refrigerator.

If desired, top each serving with the optional garnishes: extra diced mango chunks, a sprinkle of toasted coconut flakes, and a fresh mint leaf.