Begin by cutting the passion fruits in half and scoop out the pulp into a bowl. Press the pulp through a fine sieve to extract 100-120 ml of juice, discarding the seeds.

Next, dice the ripe mango flesh into small pieces and place them in a blender. Blend until smooth.

In a medium saucepan, combine the freshly extracted passion fruit juice, mango puree, sugar, and mizuame. Heat the mixture over low flame, stirring continually until all the sugar dissolves, about 3-5 minutes.

Create a cornstarch slurry by mixing the cornstarch with 40 grams of water in a separate bowl. Gradually add this slurry to the saucepan, stirring constantly for about 5 minutes.

Reduce the heat to low and add the butter to your thickened mixture. Stir gently until the butter completely melts, about 2-3 minutes.

Line a baking tray with parchment paper. Pour the candy mixture into the tray and spread it evenly. Cover it with another sheet of parchment paper and press down gently. Allow to cool for 1-2 hours.

Once set, carefully peel away the top layer of parchment paper. Use a sharp knife to cut the candy into squares or rectangles.