In a blender combine the mango flesh, chia seeds, honey and coconut and blend until smooth. Scrape into a bowl and add half of the extra cubed mango and 1/2 cup coconut flakes. Mix gently until just combined.
Divide into 4 small dessert style glass bowls or mason jars. Refrigerate for 2 hours or overnight, until set.
When ready to serve, divide the rest of the cubed mango into each bowl along with some sliced fresh fig or banana (or whichever fruit you like). Top with the toasted macadamias, toasted coconut an extra sprinkle of chia seeds and a sprig of mint.