Line a lamington tin (12 x 8 in) with baking paper, that comes up above the edges of the tin for easy removal. Set aside.
Place biscuits (cookies) and butter into the Thermomix bowl and blend 15 sec/speed 8 or until it comes together in clumps. Press into the lined tin as evenly as possible and place into the freezer while you make the ice cream.
Without cleaning, place the condensed milk, EVOO and vanilla into the Thermomix bowl and blend 20 sec/speed 7. Scrape down lid and sides of bowl and add the frozen passionfruit pulp and repeat blending. (It doesn't matter if it is frozen or thawed.)
Insert butterfly and add the cream. Whip speed 4/butterfly until it is like a thick waffle batter.
Pour into the frozen biscuit base and return to the freezer.
When ready to serve, slice into squares and top with mango and plenty of coulis on demand.