Use 2 mangoes to cut into cubes. Peel the mangoes and cut into even, small cubes and keep them covered in the refrigerator for the final preparation.
Peel the third mango, desead and keep in the fridge for the soup.
Rinse the sushi rice in a sieve with cold water and let it rest for 15 minutes in a bowl with plenty of cold water. Then rinse the rice again and drain well.
Slowly bring the rice with the coconut milk to a boil.
Close the lid of the pan and place on a flame spreader, so that the rice can gradually absorb the coconut milk in about 15 minutes and be cooked.
Keep stirring regularly to prevent the rice from sticking to the bottom.
Once the rice is cooked, turn off the heat, add sea salt, mix in the honey with a fork and grate the lemon zest. Cover and let the rice rest for another 10 minutes and cool.
Meanwhile, heat a frying pan and roast the sesame seeds over low heat for 3-4 minutes until fragrant. Keep them in a wide bowl.
With moist hands, shape the rice into 4 balls and roll them through the sesame seeds.
Grate the outer zest of the lime and orange into the mango flesh for the soup.
Squeeze the juice from the lime and orange and add it.
Mix everything in the blender until completely smooth.
Cut the passion fruit in half, scoop the flesh out and place on a clean cutting board, chop the seeds and add to a small bowl.
Pour the mango soup into deep plates. Place the sticky rice ball in the middle, spread the mango cubes around and spoon in the passion fruit juice and seeds.
Decorate with edible flowers, sweet herbs or cress if desired.