Mix the soy milk with the lime. Mixture will curdle. Set aside while you prepare the rest of the soup.

Dice half of the fruit small and set aside. In a blender or fruit processor, in batches if necessary, puree the remaining half of the fruit, the reserved soy milk mixture, the tofu, maple syrup, zest and mint. Transfer the creamed mixture to a bowl. Fold in the diced fruit. Chill. Serve topped with a mint sprig.