Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey, and vanilla extract in blender; blend until smooth.
Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.
When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each dessert cup.
To serve, garnish each with a mint leaf and raspberries.
Makes 12 servings.
Mango Melon Soup Recipe: https://whatscookingamerica.net/fruit/mangomelonsoup.htm