Place prepared mango into 4 serving glasses or bowls.
Top with passionfruit pulp.
Place ricotta, yoghurt and vanilla bean paste into TM bowl and whip 20 sec/Butterfly/speed 4.
Scrape down sides of bowl as needed.
Dollop the mixture on top of the fruit.
Place raspberries, sugar and wild orange oil into clean, dry TM bowl and blend 30 sec/speed 10. (If using frozen berries, they will need to be thawed before use.)
Drizzle raspberry sauce on top and swirl with the handle of a spoon to combine. Serve immediately.