Prepare the mango. Check out this video HERE to see how to cut and dice a mango. You'll need about 1/4 of the mango finely diced (for topping the chia seed bowl) and the rest can be in chunks (you'll be throwing those in the blender).
To a glass airtight container or a small bowl (preferably with a lid), add the milk, chia seeds, and maple syrup. Carefully stir until combined. Important*: wait 1-2 minutes after stirring, then stir again to make sure ingredients are blended fully. Cover and place in the fridge for 1-2 hours.
Meanwhile, to make the mango purée, add the mango chunks (not the diced topping) to the blender. Add 2 tablespoons water and blend on low until smooth, increasing the speed slightly as you blend. Add another tablespoon of water if needed. Transfer to a small bowl, cover and refrigerate.
When ready to eat, assemble in two (12-ounce) mason jars or clear glasses (we love these 13-ounce highball glasses). Transfer 3 tablespoons of the mango purée to each glass, then 1/2 cup chia pudding, then a few pieces of candied ginger. Then repeat with the remaining 3 tablespoons mango purée, remaining 1/2 cup chia pudding, and remaining candied ginger. Top with diced mango, pumpkin seeds, and shredded coconut (if desired). This recipe makes two (12 ounce) servings.
For best results, refrigerate for an hour before serving, or (ideally) overnight. This mango pudding will last 4-5 days in the fridge.