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In a chilled bowl, whip the cream until it starts to feel heavy on the whisk.
Stir the yoghurt into the cream. Avoid over-mixing them. Chill in the fridge.
Peel the mangoes, using a small, sharp knife, then remove their cheeks, either side of the stone, followed by the rest of the flesh. Catch as much of the juice as you can. Purée the mango flesh until quite smooth.
Cut the passion fruits in half and scoop out the seeds, juice and jelly within.
Gently stir the mango purée into the cream and yoghurt, leaving ribbons of orange coloured purée through the cream, rather than mixing it all to a homogenous colour and texture. Spoon into glasses or small dishes, then trickle the passion fruit seeds and juice over the surface.
Serves 4. Ready in 30 minutes
Take care when puréeing the mango. You need a smooth texture, but be careful not to overwork it and risk it turning gluey.
This also makes a voluptuous filling for little tarts. Use a pinch of ginger in the pastry or serve the fool in dark chocolate shells.
I really cannot emphasise how much the mangoes need to be ripe. For this recipe, you simply cannot get away with any fruit that isn’t.
If passion fruit is not your thing, you could bring the sweetness of the mango out with the addition of a few crushed raspberries instead.