Use a mixer to whip the cream, sugar and vanilla until it thickens. Cut two of the passionfruit in half and scoop out the seeds, about 2 tbs. Strain them, set the juice aside and add the seeds in the whipped cream. Fold the seeds in the cream, cover and place it in the fridge for about 10min. You may do this step ahead of time, for up to 24 hours, and use the thickened cream just before serving.

While the cream is in the fridge, peel the mango, cut the two cheeks off and then slice them very thinly along the length. Scoop out the third passionfruit and stir the contents with the reserved juice. This will be used for garnish.

To assemble get one of the meringue nests, add a dollop of the passionfruit cream, decorate with the mango slices and the reserved passionfruit.