In a blender or food processor, puree the diced mangoes until smooth and creamy.
In a mixing bowl, combine the mango puree, coconut milk, chia seeds, honey or maple syrup, and lime juice. Stir until well combined.
Cover the bowl and refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
Once the chia pudding has set, give it a good stir to redistribute the ingredients.
Divide the creamy mango chia pudding into serving glasses or jars.
Garnish each serving with fresh mint leaves, if desired.
Serve chilled and enjoy the tropical goodness of this creamy mango chia pudding!
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