In a bowl or jar, whisk together chia seeds, coconut milk, almond milk, maple syrup, vanilla, and salt. Let sit 5 minutes, whisk again to prevent clumps, then cover and refrigerate at least 2 hours or overnight, until thickened.

Meanwhile, prepare mango layer: in a small bowl, gently stir diced mango with coconut cream until evenly coated.

When chia pudding is set, give it a good stir. Divide pudding into 2–4 serving glasses or jars (depending on serving size).

Spoon a generous layer of mango mixture over the chia pudding.

Optional: garnish with toasted coconut flakes, extra mango cubes, or a sprig of mint before serving.

Enjoy chilled for a cool, tropical treat.