Slice the mango: Peel and pit 0.5 ripe mango (Ataulfo/honey/champagne variety), peeled & pitted. Slice into thin, even ribbons — the thinner the slices, the easier they fan out across the toast. Set aside.

Toast the sourdough: Toast 2 thick-cut sourdough bread slices in a toaster or under the broiler until golden and crisp on the outside. You want a firm crunch so the bread holds up under the toppings.

Toast the coconut: Place 2 tablespoons organic unsweetened shredded coconut in a small dry skillet over medium heat. Stir constantly until light golden and nutty-smelling. Remove from heat immediately — it burns fast!

Spread the coconut yogurt: Spoon 3 tablespoons unsweetened coconut yogurt (dairy-free) generously across the surface of each toasted slice. Go thick — this is the creamy base that holds all the toppings in place.

Layer on the mango: Fan the mango slices across the yogurt, slightly overlapping, covering the toast from edge to edge.

Add the passion fruit: Scoop the pulp and seeds from 0.5 passion fruit, halved directly over the mango. The seeds add a satisfying pop and the tart juice soaks into every bite.

Drizzle maple syrup: Drizzle 1 tablespoons pure maple syrup (Grade A amber) evenly over the entire toast. This ties all the tropical flavors together without overpowering them.

Finish & serve: Sprinkle the toasted 2 tablespoons organic unsweetened shredded coconut generously over the top for a nutty crunch. Serve immediately for the best texture — don't let it sit!