This is yet another version of ones made earlier - see other images in this series.
Cut the flesh from a couple of mangoes and whizz to a purée in a food processor. Melt 200g white chocolate in a double boiler
(or in a microwave oven, though be careful not to overheat!). Warm 500ml double cream and stir into the melted chocolate until
well mixed and smooth. Let cool for a while, then stir in the mango purée until well combined. Pour into glass dishes and chill
for several hours, until set. To serve, scoop out the seeds from a couple of passion fruits and top each serving with a spoonful.