1.Place the canned passionfrult, pineapple juice, sugar and water in a medium saucepan; stir over low heat until sugar is dissolved.
2.Sprinkle gelatine over the extra water in a small bowl. Remove the saucepan from the heat; stir in the softened gelatine and lime juice. Stir until gelatine is dissolved.
3.Pour mixture into six glasses or bowls; cover with plastic wrap. Refrigerate for several hours or overnight, until set.
4.To serve, top with mango and passionfruit.
Not suitable to freeze. Suitable to microwave.
Note
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