Instructions

1. Put the porridge and coconut milk in a saucepan and add the zest of half a lime.
2. Turn the heat on, and simmer over low heat for 10 minutes. It should be creamy, so add a little more milk, if needed. Turn off the heat, give it a stir, then put a lid on and rest for 5 minutes.
3. Meanwhile peel the mango, and cut the flesh it into 1cm cubes. Put these in a small saucepan, add the zest and juice of the lime and the sugar. Simmer for 5/8 minutes, adding some maple/agave syrup to caramelize a little bit.
4. Scoop out the flesh of the passion fruit and add this to the compote (if used).
5. When the mango is tender and a bit sticky, turn the heat off and cover.
6. Spoon the porridge into bowls, top with the mango & lime compote and the syrupy cooking jus. Add more agave/maple syrup if needed.
7. Scatter some chia seeds over the mango compote and garnish with lime zest.