Chocolate Chia Pudding with Mango and Walnuts

Steps

1. Toast the walnuts in a dry medium pot over medium heat, stirring often, for 4 to 5 minutes until fragrant and lightly browned. Tip them onto a plate to cool and set aside for the topping.
2. In the same pot, whisk the unsweetened cocoa powder, maple syrup and salt with a splash of the milk to make a smooth paste, then whisk in the rest of the milk.
3. Warm the cocoa milk over medium-low heat, whisking, just until steaming and the cocoa powder is fully dissolved, about 3 minutes; do not boil. Remove from the heat and let cool for 10 minutes.
4. Whisk the vanilla and the chia seeds into the warm cocoa milk. Let stand 10 minutes, then whisk again to break up any clumps of chia seeds.
5. Cover the pot or pour the mixture into a bowl, and refrigerate for at least 4 hours, until thick and spoonable.
6. While the pudding chills, prepare the mango: dice half of it into small cubes for the topping, and mash the other half with a fork with the lime juice into a chunky puree. Cover both and refrigerate.
7. To serve, stir the chilled pudding, then layer it into 4 glasses with the mango puree, dividing both evenly.
8. Top each glass with the diced mango and the toasted walnuts, dividing evenly, and serve cold.