In the bowl of a food processor, combine the coconut milk, avocado, honey, lime juice and salt. Blend until smooth and creamy, scraping down the sides as needed to fully puree the avocado.

Transfer the mixture to a medium bowl and stir in the chia seeds. Let it sit for 30 minutes, stirring once halfway through, until the chia seeds plump and the pudding thickens.

Meanwhile, rinse out the food processor bowl and add the mango cubes. Blend until completely smooth and pureed. Taste and adjust sweetness with a little extra honey, if desired.

Spoon the mango puree evenly into six small jars or glasses. Top with the chia pudding. Cover and refrigerate for at least an hour to chill, or up to five days.

Serve cold, with a twist of lime or topped with chopped mango, honey, and coconut flakes.