In a medium bowl, combine rolled oats, coconut milk, chia seeds, and honey. Stir vigorously for about 2 minutes until well incorporated.

Dice the ripe mango into small pieces, folding most into the oat mixture while reserving some for topping.

Divide the mixture into two jars, sprinkle shredded coconut, and add reserved mango pieces on top.

Cover jars and refrigerate for at least 4 hours, preferably overnight.

In the morning, stir gently, adding more coconut or fruit if desired before serving.