Mango mousse with passion fruit

Put the cream in a large bowl and whip, using a whisk or electric beaters, until forming soft peaks. Add the condensed milk and mix briefly with a hand whisk until incorporated.

Put 100g mango to one side (in a covered container in the fridge) and blend the remainder in a food processor or mini blender until smooth and thick. Add the pulp to the cream and, using a rubber spatula, gently but thoroughly fold it in.

Divide between 6 glasses. Cover and chill for a minimum of 5 hours, but preferably overnight, until set.

When ready to serve, pour a thin layer of coulis onto the surface of each fool. Chop the reserved mango into smaller pieces, then use this and some passion fruit pulp to decorate each one. Grate over the lime zest and serve.