Combine the chia seeds, almond milk, vanilla paste and maple syrup in a bowl, mix well. Leave to absorb for approx. 2 hrs. or overnight. Stir well before serving and add 50-100 ml of cold water depending on the consistency.
Freeze the mango pieces for 1-2 hrs. (this guarantees a cold and creamy consistency). Place the frozen mango pieces, ice cubes, matcha powder, vanilla paste and a shot of almond milk into a blending cup, puree until smooth and creamy.
To serve (with toppings)
Place the coconut flakes, maple syrup and salt in a pan and toast until golden brown. Leave to cool.
Divide the chia pudding between four glasses, top with the mango cream and decorate with the toasted coconut flakes and berries.