Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Purée the flesh in the blender or the bowl of the hand blender. Squeeze half a lime and add the juice. Blend to create a smooth purée.
Whip the cream with the mixer until stiff.
Halve 2 passion fruits and scoop out the flesh with a spoon. Add to the mango purée. Spoon the whipped cream as lightly as possible through the mango purée. Divide the mousse over 4 glasses. Place in the fridge and leave to stiffen for at least 2 hours.
Slice rest of the lime into 4 wedges. Halve the rest of the passion fruits and divide the pulp over the glasses. Garnish with the lime.
