10 oz (300 g) silken tofu

1/2 cup (125 ml) unsweetened mango purée

3 tbsp (45 ml) lime juice

2 tbsp (30 ml) light coconut milk

2 tbsp (30 ml) passion fruit syrup (see note)

1 tbsp sugar

1 small mango, diced

1 passion fruit, flesh only

1 tsp lime zest

In a food processor, blend the tofu, mango purée, lime juice, coconut milk, passion fruit syrup and sugar until smooth.

Divide the mixture among 6 verrines or ramekins. Cover and refrigerate for 1 hour or overnight.

When ready to serve, combine the remaining ingredients and garnish the verrines.

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