Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.

In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.

Pour the mango puree into a large mixing bowl or jug.

Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.

Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.

Chill before serving or serve over crushed ice.

For a boozy version, add vodka, dark rum, or champagne before serving.