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.
To make Mango Braised Pulled Pork:
Preheat the oven to 225°F. Mix all of the ingredients for the rub together in a small bowl.
Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a Dutch oven. Roast uncovered for 1 hour. Remove from the oven, brush with the sesame oil, add the water and fresh mango puree; cover and return to the oven until the pork is tender and pulls apart easily with a fork, about 5-1/2 hours. (Roasting time is about 90 to 100 minutes per pound.) Once the pork is cooked, transfer to a large platter and allow it to cool enough to handle. With two dinner forks or gloved hands, shred the meat into small bite-sized pieces, removing any large chunks of fat or unwanted pieces in the process place and hold warm in a large bowl.
To make Mango BBQ Sauce:
Heat the sesame oil in a small saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add garlic and ginger and continue cooking, stirring frequently, until soft and fragrant, about 2 minutes. Add the fresh mango, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes. Blend until smooth then add to the shredded pork in a large saucepan.
To make Fresh Mango Coconut Sweet and Sour Slaw:
Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a mixing bowl and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 or up to 8 hours, stirring once. Just before service, drain slaw thoroughly and add mango, coconut, fish sauce and Sriracha.
To make Caramelized Mango Infused Chicken Liver Pate:
Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes caramelized, about 8 minutes. Add the chicken livers, salt and pepper. Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Remove from heat; cool to room temperature.
Add cooled chicken liver mixture to a food processor along with the mayonnaise and purée until smooth. Transfer to bowl, fold in minced caramelized fresh mangos into, check salt one more time and cover and chill until ready to use.
To assemble each baguette:
Spread the Caramelized Mango Paté on the bottom side of the sliced baguette. Spread mayonnaise on the top side. Layer the ingredients from the bottom up in the quantities and order listed above. Bamboo pick 12 times; cut and serve immediately. Repeat with each baguette.