In a medium mixing bowl or glass jar, combine the Greek yogurt, chia seeds, soy milk, vanilla extract, and sweetener.

Whisk the mixture vigorously for 1 minute to ensure chia seeds are evenly distributed and no clumps of yogurt remain.

Allow the mixture to rest for 5 minutes at room temperature, then stir again to break up any settling seeds.

Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until the pudding has thickened to a gel-like consistency.

Before serving, stir the pudding once more to ensure a smooth texture.

Layer the pudding in a glass with the diced mango and fresh raspberries or place them directly on top.