45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold water
For the charcoal lace
45g/1¾oz free-range egg white
35g/1¼oz icing sugar, sieved
27g/1oz French T55 flour (baguette flour), sieved
3g/⅛oz activated charcoal powder
30g/1oz unsalted butter
1 lime, zest only
2 limes, juice and zest
2 mangoes, peeled and diced
1 tbsp mint cress, to serve
To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat.
Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight.
To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt.
To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape.
To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace.
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