2 tbsp finely chopped mint or Thai basil, to serve
For the mango pudding, soak the gelatine leaves in boiling water to soften. Heat the cream and sugar in a saucepan over a medium heat until warm through. Remove from the heat, add the gelatine and stir to dissolve. Stir in the puréed mango and yoghurt and add the lime juice. Pour into dessert glasses and leave to set in the fridge overnight.
For the lemongrass lychees, put the fruit juices, sugar and lemongrass in a saucepan over a medium heat and cook until reduced to a syrup. Stir in the chopped ginger and leave to cool.
When ready to serve, remove the lemongrass and pour the syrup over the lychees. Decorate the tops of the mango puddings with the passion fruit , diced mango and mint. Serve the puddings with the lychees alongside.