Kesar Mango and Coconut with Vanilla Ice Cream
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
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.