Method

1. To make the passionfruit-mango syrup, place the passionfruit pulp in a food processor and process until the seeds are finely chopped. Transfer to a medium saucepan. Add the sugar, mango, lime juice, vanilla and 1½ cups (375ml) water. Place over medium-high heat. Cook, stirring occasionally, until the sugar dissolves. Reduce heat to medium-low. Simmer for 12 mins or until mango is very tender and syrup thickens slightly. Stir in the mint. Cool.
2. Strain passionfruit mixture through a fine sieve into a bowl. Discard solids. Transfer to an airtight container. Place in the fridge to chill.
3. Place the sugar and mint in a clean food processor and process until the mint is finely chopped. Transfer the mixture to a small plate. Run a lime wedge around the rim of each serving glass. Dip in the mint mixture to coat.
4. Divide passionfruit pulp among each glass. Add ice and passionfruit-mango syrup. Squeeze over lime wedges and top with tonic water.