For the bavarois, begin by preparing the mousse. Add the milk to a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until pale and fluffy.

Squeeze any excess liquid from the gelatine, then add to the warm milk and stir to dissolve. Slowly pour the milk onto the eggs and whisk to combine then return to the heat and cook to 82°C then pass through a fine sieve.

Leave to cool to room temperature before adding the mango purée to the mix, then gently fold in the semi-whipped cream and transfer to a piping bag.

For the mango chilli salsa: Dice the mango and very finely dice the chilli. Combine and set aside.

For the mango gel, blend all ingredients together and bring to the simmer for 2 minutes, pour into a small tray and chill until set then re-blend to a gel.