In a blender, combine half the diced mango (about 1/2 cup) with the coconut milk, maple syrup, vanilla extract, and sea salt. Blend until completely smooth, about 30 seconds.
Pour the mango-coconut mixture into a medium mixing bowl. Add the chia seeds and whisk vigorously for 30 seconds to distribute the seeds evenly.
Fold in the remaining diced mango pieces so they're scattered throughout the mixture.
Divide the pudding among 4 serving jars or bowls. Cover tightly with lids or plastic wrap.
Refrigerate for at least 4 hours or overnight. After 10 minutes in the fridge, give each jar a quick stir to prevent the chia seeds from settling at the bottom.
Before serving, check the consistency. If too thick, stir in 1-2 tablespoons of coconut milk. Top with fresh mango slices, toasted coconut flakes, or your favorite toppings.
