First, gather all the ingredients together.

Peel and roughly chop the mango. Then, add the mango pieces to a blender or food processor. Pulse the blender or food processor until the mango is a smooth puree. You will only need 1-2 tbsp. of mango puree.

Cut the passionfruit in half. Using a spoon, loosen the passionfruit seeds and pulp from the skin.

Add the white chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and give the white chocolate a good stir. If the white chocolate isn't melted, add the bowl back into the microwave and microwave for 10-20 more seconds. Using a spoon or rubber spatula, stir the melted chocolate well.

Gather together some silicone cupcake cups.

Add a teaspoonful of the melted white chocolate to the bottom of the cup and, using the back of the spoon, gently spread it up the sides slightly.

Then, pour a teaspoon of mango puree in the center.

Follow this with half a teaspoon of passionfruit pulp.

Then, top with more white chocolate.

Add a couple of drops of mango puree and passionfruit pulp to the top of the white chocolate. While it is still melted, move a toothpick through the puree, pulp, and white chocolate to make a design.

Then, refrigerate these cups for 30-45 minutes, until the white chocolate has set.