Slice cheeks from one mango and spoon out flesh into a food processor. Blitz to form a puree. Set aside. Reserve remaining two mangoes for garnish.

Wipe out bowl of food processor. Add cream cheese, caster sugar, and 1/2 cup of cream, and blitz until smooth and well combined. Remove to a bowl and fold through mango puree.

In a separate bowl, whisk remaining cream with vanilla essence until thick.

Spread a long, thick rectangle of whipped cream onto your serving platter.

Dip a Granita biscuit in orange juice then spread with cream cheese mixture. Stand upright at one end of whipped cream.

Repeat with remaining biscuits, sandwiching them together with the cream cheese filling to form a log.

Cover the log with remaining whipped cream, then place in the fridge to set for 2 hours or overnight.

When ready to serve, remove cheeks from remaining mangoes and scoop flesh. Slice lengthwise into thin slithers. Drape over the top of the log and dot with raspberries. Drizzle over passionfruit pulp and serve.