Ingredients 300 ml thickened cream
1 1/2 tbsp of agave or icing sugar
1 tsp of vanilla extract
1/2 cup of greek or plain yoghurt
8 small meringues, broken into chunks
Whip cream with sugar and vanilla essence until nice and thick.
Fold in yoghurt and broken up meringues.
Peel one mango and cut in to thin slices. Peel and cut up the other mango and place in a blender. Blitz until it becomes puree.
Layer the mango puree in the bottom of four serving glasses. Halve the meringue mixture and then layer on top of the mango puree in the glass. Do the same again, layering more puree and more meringue mixture.
Top each glass with some of the finely chopped mango slices and passionfruit pulp.