Cut the mango in half on either side of the large flat stone. Using a serving spoon, scoop the mango flesh away from the skin and put in a food processor or blender you should have around 180g (6oz) flesh.
Remove the skin from the sides of the stones and carefully strip off the remaining mango flesh. Add to the rest. Blitz the mango to a smooth puree.
You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until you achieve the right consistency.
Mix the yogurt with the sugar and vanilla. Stir in roughly a third of the mango puree. Spoon alternate layers of mango puree and mango yogurt into four glass dishes or tumblers.
Swirl lightly with the tip of a knife. Cut the passion fruit in half and scoop a little of the pulp onto each of the puddings.