Mango fruity

headless shrimp (about 800 grams) • small mangos or 1 large mango • arugula • Fresh or jarred chili pepper, to taste • extra virgin olive oil • Juice of 1/4 lemon • garlic clove (optional) • bay leaves • vinegar • Pink salt, to taste

eggs • sugar (160 grams) • mascarpone cheese (250 grams) • gluten-free cake flour blend (160 grams) • potato starch (40 grams) • unsweetened shredded coconut (50 grams) • baking powder (about 2 1/2 teaspoons) • diced mango pulp (250 grams, about 1/2 large mango) • lime • rum (30 ml) • salt

heavy cream (320 ml) • coconut liqueur (such as Batida de Coco) (80 g) • plus 1 tablespoon sugar (55 g) • powdered gelatin (6 g) • ripe mango • powdered gelatin (6 g) • –2 tablespoons coconut milk (optional, to make the texture smoother) • Reserve a few mango cubes for garnish • Mint • Chocolate shavings (optional) • sprinkle of shredded coconut

soy whipping cream (about 250 grams) • coconut yogurt (about 5 ounces or 150 grams) • canned mango in syrup • The juice from the canned mango • digestive cookies • powdered gelatin (about 5 to 6 grams)

heavy cream (500 ml) • granulated sugar (80 g) • vanilla bean (or 1 packet vanilla sugar) • unflavored gelatin • ripe mango • unflavored gelatin • powdered sugar • Juice of 1/2 lime

fresh shrimp (about 400 grams) • diced mango (about 80 grams) • dry white wine (about 150 ml) • Garlic, parsley, black pepper, and juniper berries • Salt, to taste • Extra virgin olive oil • thick spaghetti (about 160 grams)

ripe mango • powdered sugar • unflavored gelatin • heavy cream (250 ml) • unflavored gelatin • brown sugar

eggs • sugar • sweetened heavy cream (300 ml) • mango in syrup • FOR THE TOPPING: 3 1/2 oz milk chocolate (100 grams) • powdered sugar • EQUIPMENT: 1 loaf pan + plastic wrap

For the crust • puffed rice (60 grams) • chopped almonds (75 grams) • white chocolate (180 grams) • For the tropical cream • mixed mango, pineapple, melon, and passion fruit pulp (550 grams) • large lemon, zest and juice • milk (240 ml) • eggs • sugar (120 grams) • cornstarch (30 grams) • powdered gelatin (8 grams) •

panna cotta mix • mango • vanilla soy milk (250 ml) • heavy cream, unsweetened (250 ml) • lemon • sugar (30 grams) • Chocolate shavings, • small saucepan • whisk • glasses • cutting board with knife • vegetable peeler •

large ripe mango • all-purpose flour (about 250 grams) • eggs • vegetable oil (about 100 grams) • baking powder • lemon zest • plain yogurt

powdered sugar (about 60 grams) 1/2 cup shredded coconut (about 40 grams) 1/4 cup almond flour (about 25 grams) 1/3 cup egg whites (about 80 grams) 2 tablespoons granulated sugar (about 25 grams) • crushed cookies like petit (about 80 grams) 2 tablespoons shredded coconut (about 15 grams) 1/4 cup cocoa butter or melted butter (about 40 grams) • mango puree (about 80 grams) 1/2 cup diced mango (about 65 grams) 1 teaspoon gelatin (about 2 grams) 1 tablespoon granulated sugar (about 15 grams) • gelatin (about 3 grams) 1 tablespoon water (about 15 grams) 1 cup coconut cream or coconut puree (about 250 grams) 1/4 cup white chocolate (about 25 grams) 2/3 cup whipped cream (about 150 grams) • gelatin (about 5 grams) 2 1/2 tablespoons water (about 35 grams) 1/3 cup whole milk (about 70 grams) 2/3 cup heavy cream (about 140 grams) 3/4 cup granulated sugar (about 185 grams) 1/4 cup glucose or honey (about 50 grams) 1 tablespoon potato starch (about 12 grams) • shredded coconut as needed fresh coconut as needed 1/2 cup water (about 100 grams) 1/2 cup granulated sugar (about 100 grams)

mixed salad greens (about 120 grams) • ripe mango • cherry tomatoes • hard-boiled eggs • Apple cider vinegar • extra virgin olive oil • Iodized salt • Freshly ground black pepper

ripe avocado • white chocolate • tablespoons fresh cream • all-purpose flour (about 250 grams) • granulated sugar (about 30 grams) • lard (or extra virgin olive oil) • drops of lemon juice • Passito DOCG di Pantelleria (about 120 ml) • salt • ripe mango (not fibrous) • chili pepper • dried blueberries, to taste •