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!
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The pinch of salt brings out the sweetness in the fruit.
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