Melt the chocolate in a bowl over simmering water (double boiler).
In the meantime, combine the water, almond butter, vanilla, honey and salt in a bowl, and whisk to combine. Divide this almond milk mixture into 2 cups. Reserve 1 cup and add 1 cup to the melted chocolate over the double boiler and mix to combine.
Remove chocolate from the heat, and stir in 3 tablespoons of chia seeds and set aside.
Using a food processor or blender, pulse together the mango and reserved 1 cup of almond milk. Stir in 3 tablespoons of chia seeds to this mixture and allow it to thicken for about 15 minutes.
Layer serving dishes with the chocolate and mango pudding. Top it with grated chocolate and fresh mango pieces, and serve.
If you prefer to serve your pudding chilled, place a piece of plastic wrap over the top of each pudding and refrigerate. Be sure the plastic touches the pudding so that the top stays moist. When ready to serve, layer your serving dishes with the chocolate and mango pudding, and top each one with grated chocolate and fresh mango pieces.To measure a ½ cup of mango, chop your mango into small pieces and fill your measuring cup.You can substitute the water and almond butter for coconut milk to make it nut-free. Read more about it in my post above.The serving dishes I use fit about ½ cup of pudding and I got 4 to 5 servings from this recipe.