Cut the flesh from the mango, then dice into a bowl, including as much juice as possible.

Although an additional ingredient, if you have mint growing in your garden, pick a dozen baby leaves (extra for garnishing) and toss to mix.

Lightly whip the cream in a bowl, add the mango mixture and fold through.

To assemble, arrange the meringues on a clean flat surface, spooning the mixture evenly across all. Drizzle each with passionfruit and garnish with a fresh mint sprig.