Mango Marmalade:
Cut half of the mango into small cubes.
Cook the mango cubes with 2 tablespoons sugar (about 30 grams) and the seeds from one vanilla bean in a saucepan over low heat for 25 minutes.
Set aside.

Mango Brunoise:
Cut the other half of the mango into very small cubes. Toss with the zest and juice of one lime. Finely chop the mint and mix it into the mango cubes.
Refrigerate.

Coconut Crumble:
Mix all the ingredients together with your fingertips.
Spread the mixture on a sheet of parchment paper and bake in a preheated oven at 350°F (180°C) for 15 minutes.
Set aside.

Coconut Cream:
Mix all the ingredients until smooth. Strain through a fine mesh sieve and pour the mixture into a whipped cream dispenser with one gas cartridge.
Refrigerate.
If you don't have a dispenser, whip the cream by hand or with a mixer.

Passion Fruit Gel:
Heat the passion fruit juice with the cane sugar syrup and sugar, then add the gelatin sheets previously softened in a bowl of cold water. Pour the mixture into a half-sphere mold. Freeze.

Assembly:
In eggshells that have been emptied and cleaned, layer the mango marmalade, mango cubes, coconut crumble, then coconut cream, and finish with a passion fruit half-sphere to mimic the look of an egg yolk.
Serve immediately.