In a measuring jug or bowl, combine Soy Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge for between 4-6 hours, or ideally, overnight. You may want to stir the pudding halfway through the process to loosen as it will get thicker at the bottom.
Once your pudding is ready and before assembling, purée the flesh of your Mango to form a simple, healthy Mango Coulis.
Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork. You don't want a smooth coulis, but rather a chunky Raspberry Coulis.
Layer Chia Seed Pudding, Mango Coulis and Raspberries in a glass.
Notes
TO STORE. Place leftover pudding in an airtight container and store it in the refrigerator for 4-5 days. TO FREEZE. In freezer safe container, mango chia pudding can be frozen for weeks or months. Make sure to thaw it well before serving.