Heat the passion fruit flesh, honey and lemon juice in a small pan, set aside the lemon zest. Reduce the passion fruit to half the amount, stirring occasionally for approx. 10 mins. Arrange the mango on two plates, drizzle with the passion fruit reduction.
Place the reserved lemon zest, pistachios, sugar, rosemary, water and cinnamon in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon for approx. 5 mins. until the sugar melts again and coats the pistachios. Spread the pistachios on a baking tray lined with baking paper, leave to cool.
Coarsely chop the pistachio brittle, scatter on top of the mango salad. Serve with tartufi dolci.