Peel the mango, cut it into chunks, and add the mango and the agave nectar or honey to the coconut milk either in a large bowl (for use with an immersion blender) or to a blender. If you want to use some fresh mango for decoration at the end, save a few chunks of mango for later.

Blend the mango, the sweetener, and the coconut milk.

Split the coconut-mango liquid into two smoothie jars and add 4 tbsp of chia seeds to each jar.

Mix in the chia seeds with a spoon.

Let them rest for 15-20 minutes and then stir the chia seeds well one more time.

Add 1 tbsp of shredded coconut to each jar and stir.

Cover the jars with lids or saran wrap (cling film) and let them chill in the fridge overnight or for at least 8 hours.

Finish with a generous garnish of chopped mango and shredded coconut, and enjoy chilled.