Measure out the yogourt and non dairy milk into a small bowl or measuring cup. Add the chia, maple syrup, cocoa powder, and stir well to combine. Place in the fridge for a few hours or overnight.

Peel the mango and cut the flesh off of the pit. Place in a blender and puree until smooth.

To serve: spoon the pudding into a dish and top with mango puree. Or you could build layers; a layer of chocolate and a layer of mango, alternating.

Garnish with sliced bananas and toasted coconut flakes.