In a medium bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk until smooth, cover, and refrigerate for at least 4 hours or overnight.

Peel and dice one ripe mango. Blend half until smooth for the mango purée and reserve the other half for layering.

Wash and hull strawberries, then slice or mash them for a tart compote-like texture.

In serving glasses, create layers starting with chia pudding, then mango purée, and diced strawberries. Repeat layers to showcase colors.

Chill the assembled cups for an additional 30 minutes to meld flavors.

Top with coconut flakes, granola, or mint before serving as a refreshing treat.