INGREDIENTS: (to serve 8)

Liquid mango ravioli:
350 ml mango pulp
150 ml syrup (equal parts sugar and water)
1 g calcium

Alginate bath:
11 gr alginate
500 ml filtered water
700 ml filtered water

Mango foam:
300 ml mango pulp
100 ml mineral water
2 sheets flavourless gelatine (or 4 gr)
45 gr sugar
45 gr passion fruit pulp
½ vanilla pod

Honey crisp:
25 gr flour
50 gr butter
50 gr honey
50 gr sugar

500 ml fresh full-cream milk
75 ml fresh cream
90 ml plain yoghurt
70 gr sugar

Other ingredients:
160 gr freeze-dried or dehydrated mango Liquid nitrogen
50 ml honey
8 pieces honeycomb
25 gr bees’ pollen
Sprigs of fresh mint


Liquid mango ravioli: Mix the mango pulp with the syrup in the Thermomix. Strain and beat in the calcium. Using a squirt spoon, form mango spheres in the alginate bath. Leave for 3 minutes then transfer to water to stop the process. Chill.
Alginate bath:
Process the alginate with 500 ml water and transfer to a vacuum pack. Mix 350 ml alginate with 700 ml water using a beater.
Mango foam: Soften the sheets of gelatine with half the water. Heat the remaining water with the vanilla and dissolve the gelatine in it. Mix all the ingredients. Transfer to a 1-litre syphon and attach 2 gas cartridges. Chill. Just before serving, squirt some foam into the liquid nitrogen.
Honey crisp: Mix all the ingredients until smooth. Chill for 12 hours. Form into small balls and place on a silpat. Bake at 180ºC until golden. Leave to cool then reserve in an airtight container. Junket: Heat the milk to 43ºC. Mix in the cream, then mix in the yoghurt. Transfer to an airtight glass container. Wrap with a towel and leave in a damp place for 12 hours. Mix in the sugar and chill.


Form a spiral of honey on the base of the plate, and place the honeycomb at the centre. Add 2 drops of pollen, then add two liquid ravioli. Arrange 3 pieces of freeze-dried mango and decorate with sprigs of fresh mint. To one side, add some mango foam. Insert the honey crisps. Finish by serving the junket at the table.