Tie a folded strip of baking parchment around the top of 4 x 150 ml ramekin dishes, so it sticks up by about 2.5 cm (1 inch). Using a liquidiser or hand blender, blend the mango flesh with the Splenda Granulated until smooth.

Put the gelatine in enough cold water to cover it and leave to soak for 5 minutes. Drain, then put the gelatine in a small pan with 2 tablespoons of water and gently heat until dissolved. Remove the pan from the heat, allow to cool slightly, then stir into the blended mango.

Whisk the egg whites until they hold soft peaks. In a separate bowl, whisk the double cream until it just holds its shape. Carefully fold the cream into the mango mixture followed by the egg whites, 1 tablespoon at a time.

Divide the soufflé mixture between the ramekins, level the tops and chill for at least 2 hours until set.

To decorate the soufflés, push the passion fruit flesh through a sieve into a pan. Add 1 teaspoon of passion fruit seeds to the pan, add 2 teaspoons of Splenda Granulated and gently heat until dissolved. Allow the mixture to cool a little, then carefully remove the paper collars from the ramekins and decorate the soufflés with the passion fruit glaze.