The night before you want to eat this, peel and destone 1 ripe mango, cutting the flesh into chunks. Add to a blender, then halve and scoop in the flesh of 1 passion fruit, pour in 80ml of coconut milk and blitz to a pulp.Tip the pulp into a bowl and stir in 40g of chia seeds, finely grate in the zest from 1 lime and squeeze in half the juice.Divide the mixture between glasses or jars, cover and leave in the fridge overnight.Place a large frying pan over a medium heat. Roughly chop 40g of mixed nuts and seeds add to the frying pan along with 50g of oats. Toast for a few minutes, or until golden and fragrant.Tip the oats, nuts and seeds into a bowl, drizzle over 1 tablespoon of runny honey, then mix to coat. Allow to cool, then cover and leave overnight.In the morning, place 250g of frozen berries in a food processor, tear in 1 slice of wholemeal bread and add 50g of yoghurt. Blitz until everything has come together into a rough ice cream.Take the glasses out of the fridge, divide the blitzed ice cream over the top (using a piping bag, if you like), add a dollop of yoghurt and sprinkle over the sticky oats.Slice the 2 remaining passion fruits in half and pop one on the top of each sundae, along with the rest of your chosen fresh fruit.