Stir coconut milk (or other nondairy milk), chia, maple syrup and coconut extract together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the mango and coconut. Add the rest of the pudding and top with the remaining mango and coconut.
To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
229 calories;11 g fat(3 g sat); 10 g fiber; 32 g carbohydrates; 5 g protein; 46 mcg folate; 0 cholesterol; 19 g sugars; 8 g added sugars; 1,154 IU vitamin A; 30 mg vitamin C; 380 mg calcium; 2 mg iron; 91 mg sodium; 270 mg potassium
Vitamin C (50% daily value), Calcium (38% dv), Vitamin A (23% dv)