Break up 200g white chocolate into small pieces, put into a food processor and blitz to small crumbs. Peel and remove the flesh
from 2 mangoes, chop and add to the chocolate. Tip in an egg and a ¼ tsp of ground cardamom. Pour a can of coconut milk into
a saucepan and heat to a simmer then slowly pour this into the food processor while blitzing everything to a smooth purée.
Blend together for a couple of minutes, stopping to scrape down the sides occasionally, to ensure it’s all smooth, then pour
into glass serving dishes and, when cool, chill for several hours. Serve garnished with some passion fruit pulp.