Sprinkle in the chia seeds and whisk again to ensure they are fully incorporated and not clumped.

Let the mixture sit at room temperature for about 10 minutes, whisking occasionally as it begins to thicken.

Cover the bowl and refrigerate until the chia mixture is fully set, at least 4 hours or up to 4 days.

In a blender, combine thawed mango, dates, turmeric and remaining ¼ cup yogurt; blend until completely smooth and creamy.

Spoon about ½ cup of the chia pudding into each serving jar or bowl.

Add generous ¼ cups of mango puree on top of the chia layer in each jar.

Finish by layering the remaining chia pudding over the mango.

Just before serving, sprinkle toasted coconut chips over the top for a crunchy finish.