Passion Fruit Cream
Soften gelatine in cold water. Cut passion fruit in half, scrape out seeds and place in a bowl. Strain aproximately 3/4 of passion fruit pulp through a sieve. Mix with yogurt, quark, lemon zest and sugar until smooth. Squeeze gelatine and dissolve in coconut liqueur in a saucepan on low temperature. Add 2 ablespoons of passion fruit yogurt cream and mix well, add the rest of cream. Whip heavy cream, fold into fruit cream and pour into four glasses. Refrigerate for at least 3 hours.
Peel mango and cut pulp into small cubes. Peel papaya, cut in half, scrape out seeds and chop pulp finely. Combine both in a bowl, sprinkle with lemon juice and mix with remaining passion fruit puree.
Place fruit on top of mousse and garnish with mint. Serve.