1/4 cup passionfruit pulp (approx. 4 passionfruit)
1 1/2 cups freshly squeezed orange juice
2 teaspoons lemon juice
2 tablespoons Chelsea White Sugar
2 1/2 teaspoons powdered gelatine
Mango slices, to serve

Divide passionfruit pulp between 4 serving glasses.
Combine orange juice, lemon juice and Chelsea White Sugar in a small saucepan. Stir over low heat until sugar has dissolved. Remove from the heat and gently whisk in the gelatine until fully dissolved. Cool slightly.

Gently divide orange juice mixture between each glass. Place in the refrigerator for a minimum of 2 hours until set. Serve with slices of fresh mango.