Mango Coconut Chia Parfait with Maple Pepitas

Steps

1. Make the chia pudding first: in a bowl, whisk the soy milk, coconut milk, vanilla and about two-thirds of the maple syrup, then whisk in the chia seeds.
2. Let the chia mixture stand 5 minutes, whisk again to break up clumps, then cover and chill at least 2 hours, until thick and spoonable.
3. While the pudding chills, toast the seeds: heat a dry skillet over medium heat, add the pumpkin seeds and toast 3 to 4 minutes, stirring, until they puff and start to pop.
4. Add the sesame seeds to the skillet and toast 1 minute more, until golden.
5. Turn off the heat, drizzle the remaining one-third of the maple syrup over the seeds, sprinkle with the cinnamon and salt, and stir to coat. Spread on a plate to cool and crisp, then break into small clusters.
6. Toss the diced mango with the lime juice.
7. Assemble 4 glasses: spoon in half the chia pudding (about one-eighth of the batch per glass), then half the mango, then the remaining chia pudding and the remaining mango.
8. Top each parfait with the toasted seed clusters and the mint just before serving so the crunch stays crisp.