1In a small food processor, pulse pulp
2to break seeds. Strain through a fine sieve. Discard.
3In a medium bowl, combine condensed milk and passionfruit.
4In a large bowl, using an electric mixer, beat cream until stiff peaks form. Fold through passionfruit mixture until combined. Chill 2 hours until thickened.
5Preheat oven to hot, 200 C. Line an oven tray with baking paper. Join pastry sheets, fold edges in 2 cm to form a case and pierce with a fork. Bake 10 to 15 mins until golden. When cool, press base to flatten.
6In a small saucepan, combine sugar, water and vanilla pod and seeds.
7Bring to boil, add cherries. Simmer
82 mins. Cool.
9Fill base with mousse, top with mango and drained cherries. Drizzle with
Prepare two to three days ahead. Store covered mousse in fridge. Keep poached cherries in airtight container in fridge. Store base in airtight container