Ingredients:
8 scoops of vegan vanilla ice cream
4 tbsp of toasted coconut chips
4 Kesar Mangos
40g of caster sugar
20g of still water
2 drops of lemon juice
1/4 tsp of agar agar powder
Juice of half lime

Method:
1. Cook the caster sugar with the water on medium heat and when golden add the lemon juice and remove from heat. Using a fork, shape the caramel into a garnish on a sheet of baking paper and let it cool down.
2. Peel and de-stone all the mangos and slice in pieces. Blend one piece of mango with the agar agar and the lime juice. Set aside in a squeeze bottle.
3. Assemble your elements starting with the mango gel then the mango the coconut, and the ice cream. Garnish with mint and the sugar caramel.