Chop up your mango into small chunks and spoon out the passionfruit seeds.

Get a dry frying pan over a medium heat, tip in the coconut flakes and toast until golden, then leave to cool.

Put the oats, coconut milk, 500ml water and a pinch of salt into a large saucepan over a medium heat. Cook, stirring for 4-5 minutes until the porridge is thick and creamy.

Divide the porridge between 4 bowls. Spoon over the mango and passionfruit and scatter over the toasted coconut flakes. Tuck in!