For Coconut Cream: Heat a saucepan over low-medium heat. Add coconut milk and sugar and bring to a simmer. Meanwhile, whisk eggs and add in arrowroot powder. Pour one ladle of the steaming milk into the egg mixture, whisking constantly. Turn the pot of coconut milk to low and add the egg mixture and continue whisking until thickened. Once it thickens, remove from heat and stir in vanilla and butter. Pour 2 ounces (1/4 cup) into each mason jar; cool until well chilled.
To caramelize fresh mango: Pre-heat a non-stick griddle or pan to 450 degrees F. Add mango planks and cook until lightly caramelized on each wide side, 2 to 8 minutes, depending on the thickness of the plank and ripeness level of the mango. Cool on a rack until cool enough to handle; dice 3/8-inch.
To assemble parfaits: On top of chilled coconut cream layer: 1 ounce oatmeal cookie crumble, 2 ounces caramelized mango and a pinch of toasted coconut.
For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix.
For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F.
Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste.
To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.
On a very hot grill, mark mango pieces, slightly charring and leaving grill marks. Quickly remove from the grill with a thin spatula and transfer to a cutting board. While hot, dice mango small-medium and place in mixing bowl with remaining ingredients. Stir, cover and refrigerate 24 hours to marry flavors.
Preheat oven to 400 degrees F.
For topping: Combine all ingredients except butter in a small bowl; cut-in butter with or rub in with your fingertips; chill until needed.
For muffins: Grease one 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy. Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over tops and bake 25 to 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5 to 10 minutes; loosen muffins and tilt each on its side to cool further.
To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside.
To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 sticks of mango into each pepper pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top.
Bake at 400 degrees for 15 minutes; serve warm.
Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature.
In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.
Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper.
Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.
To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.
To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls.
Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
To make the dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha.
To prepare the beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar; stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved; allow to rest before slicing, against the grain, into thin strips.
Transfer grilled meat to a large bowl. Add mango, red onion and dressing; toss gently. Add cilantro and basil; toss gently again before serving. Garnish with peanuts.
*Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe.
To make mango-coconut topping:
Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled.
To make Mango-Corn Custard
Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper. Bring to a simmer; remove from heat and stir in milk.
Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy.
Whisk egg yolks with eggs until smooth in a large bowl. Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango.
Divide mango-corn mixture equally into ramekins. Pour hot tap water into the baking dish to about halfway up the sides of the ramekins.
Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before unmolding. (The mixture should be soft, similar to crème brûlée.) To unmold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service.
Pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled.
Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.