In a medium bowl or large jar, combine the rolled oats, coconut milk, 1/2 cup of diced mango, maple syrup, chia seeds, vanilla extract, and a pinch of salt. Stir thoroughly until everything is evenly mixed.

Cover the jar and refrigerate the mixture for at least 6 to 8 hours, or preferably overnight.

Use a fork to mash another 1/2 cup of diced mango with lime juice until it becomes slightly chunky.

Heat a dry skillet over medium heat. Add the shredded coconut and toast it, stirring frequently for 2 to 3 minutes.

Stir the chilled oat mixture to your desired consistency. Divide half of this mixture between two serving jars, layer with the mango puree, then top with the remaining oat mixture.

Sprinkle the toasted coconut crunch over the top of each jar just before serving.