Peel a couple of large mangoes and cut the flesh off. Cut one of the cheeks into small dice and set aside for garnish.
Put the remaining mango into a food processor and purée until smooth. Squeeze the seeds from a couple of passion fruits
and mix with the mango purée. Stir in the juice from a lime, then fold in 300g of plain Greek yogurt together with half
the diced mango. Divide between 4 glass dishes and top with the remaining diced mango. Chill for an hour or so, then
scoop the seeds from another couple of passion fruits and spoon on top to serve.