Place the cream, passion fruit juice and mango puree into a mixing bowl and fold them together very gently using a large metal spoon or spatula, so that they are partially incorporated to give a pretty effect.
Spoon the mixture into glasses and chill until ready to serve.
To serve, decorate each one with slices of fresh mango, some of the seeds and pulp from the passion fruit and fresh mint leaves.
Tip: Add a couple of tablespoons of Amaretto liqueur to the cream mixture for a wonderfully alcoholic kick, then serve amaretti biscuits on the side. You can buy a can of mango puree from supermarkets. Freeze any that you don’t use, or refrigerate for up to 5 days. Otherwise make your mango puree from ripe fresh mangoes.
