Place rice, milk,and salt in saucepan. Bring it to a boil and then lower the heat to let it gently simmer for the next 20 minutes. Stirring it off and on while cooking to avoid the rice sticking to the bottom of the pan. Stir in the brown sugar and continue cooking at low heat until the rice is slightly thickened and creamy, about 10-15 minutes. Remove from the heat and let it cool down. Once it cools down completely, stir in the chia seeds

While the rice pudding is cooking, place the diced mango, coconut milk, and brown sugar in a small saucepan. Bring to a boil and then lower the heat to let it simmer for about 15 minutes. Use wooden spoon to gently mash the mango during cooking. Cook until the sauce is slightly thickened. Remove from heat and let it cool down completely

You can scoop the cooled down rice pudding into jars and then top with mango coconut sauce and granola or you can do layers (as shown in photos). 1 layer of rice pudding followed by 1 layer of coconut mango sauce. Repeat until you reach the top of the jar. You can serve this immediately. If not, secure the lid of the jar. You can store this in refrigerator and when ready to serve, you can top with Real Medleys SuperGrains Granola and extra coconut mango sauce