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. I do 2 layers of each, just for a pretty effect.
Stuff into your face and enjoy! Leftovers can be kept in the fridge for up to 2 days, and make a great quick breakfast.