Add the coconut oil, tofu, vanilla and agave to a blender and blend until smooth. Using a spoon taste a little of the mixture and add more agave if you like a sweeter mousse.
Meanwhile, top, tail and peel the mango. Stand the mango upright and very carefully slice the flesh away from the stone. Chop the mango flesh into small bite-sized pieces, discarding the stone.
Mix most of the mango with the apricot jam, saving some for garnish.
Divide half the mousse between two glasses, then spoon over mango jam mix. Top with the remaining mousse and chill in the fridge for one hour.
Before serving top with the reserved mango, slice the passion fruit in half and scoop out the seeds and drizzle over top then sprinkle with ground cardamom.

Recipe courtesy of Gousto.

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