1) Add olive oil to medium hot pan. Cook garlic in oil for 1 minute. Add diced onion and diced celery; stir over heat for 2 minutes. Add diced green pepper and continue stirring over heat for another 1-2 minutes. Add stock and rinsed red lentils. Simmer over low heat for about 45 minutes or until lentils are tender. Add canned tomatoes, mango puree, and diced hot pepper and simmer for another 10 minutes. Add diced mangoes, and salt and pepper to taste. Heat through and serve, or refrigerate to serve later. This soup can be eaten chilled as well. Enjoy!