In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump. Stir every few minutes for about 10 minutes, then refrigerate for at least an hour.
In a blender, puree the strawberries into a chunky puree. Set aside in a bowl and rinse out the blender. Then puree the mango and transfer it to a bowl.
Layer the pudding in 4 jars or glasses: strawberry puree on the bottom, then some chia pudding, then mango puree, then more chia pudding. Refrigerate for a couple more hours if needed to let the pudding thicken to your liking.
When ready to serve, top with sliced strawberries and mango chunks.