Peel the mango, remove half of the pulp and cut into pieces. Wash the vine tomatoes, remove the stem and cut in half. Clean and wash the spring onions and cut into fine rings. Brush the bread slices with low-fat quark and top with the mango pieces, vine tomato halves and spring onion rings. Drizzle with lemon juice (2 teaspoons), season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and serve.