Peel the mangoes using a vegetable
peeler. Slice the cheeks off one and
cut into small dice. Set aside.
Cut the flesh from the remaining
mango and stone, then purée flesh in a
liquidiser. Squeeze out the seeds from
2 of the passion fruit halves and mix with
the mango purée. Add lime juice to taste.
Gently fold the yogurt and half the diced
mango through the fruity purée.
Divide between 4 glasses and top with
the remaining diced mango. Cover and
chill for 30 mins before eating. Scoop the
seeds from the remaining passion fruit
over the top of the fools to serve.