Stir together coconut milk, chia seeds, cinnamon powder 2 tbsp maple syrup, and vanilla extract until well combined. Refrigerate overnight or for 4 hours to allow the chia seeds to expand and soften.
Reserving a few chunks for garnishing, puree the rest of the mangoes with 1 tbsp maple syrup.
Create layers of the chia mixture and the mango puree alternately in serving glasses.