Mango Coconut Passion Fruit Soup

(serves 3-4)

• 1 ripe mango

• 3-4 tbsp. coconut milk

• 1-2 passion fruits

• lactose-free coconut ice-cream (optional)

1. Slice the mango in half around the large seed in the middle. Cross hatch the fruit, scoop it out with a spoon, and put into the bowl of a food processor fitted with a blade (or alternatively use blender). Whirl until smooth.

2. Add coconut milk gradually to the bowl (use more or less if needed, as long as the coconut flavor is not recognizable). Blend the mixture if the coconut milk didn't mix in well.

3. Chill for several hours before serving in the refrigerator. Serve to bowls and cover with some passion fruit seeds and juice. Optionally, add a scoop of lactose-free coconut ice-cream.