• Put the mangoes in a blender with their juice and the measured pineapple juice. Work to a puree, then pour into a large bowl.
• Cut each pineapple ring into 6 pieces and add to the mango puree together with the grapes. Cover and refrigerate for 30 minutes.
• Spoon the mixture into 4-6 small dishes. Serve chilled.

Prepare each mango as follows:

• Using a sharp knife, make 2 cuts across the mango, each about 1 cm (1/2 inch) from the centre, to make 3 sections. The middle section contains the large central stone.
• Using a teaspoon, scoop out the flesh from both side sections. Save any juice and add to flesh. Remove skin from central section then cut flesh from stone.